One-Pot Spanish Chicken and Chorizo Stew Recipe

A large black pan sits on a rustic wooden board and is filled with chicken and chorizo stew.
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Chicken and chorizo stew is the perfect dish when you need a warming weeknight dinner fast and it uses just one large pot! The chicken and chorizo combination is a match made in heaven. The rich, spicy flavors of the chorizo infuse with the chicken and add a delicious and warming kick to the stew. 

This classic one-pot Spanish recipe makes a big batch and easily serves a delicious main meal for 4-6 people. This recipe also freezes well, so can be made ahead of time (perfect for a dinner party) and defrosted and prepared by adding a little water while reheating. 

Serving:

4-6 servings

Ready in:

35 minutes

Skill level:

Easy

Serve with:

Fresh bread

A large pan of chicken and chorizo stew sits beside a glass of red wine and a rustic napkin

About This Recipe

Full-flavored, rich, and a little spicy, this Spanish chicken and chorizo stew is a great dish to make when you want a filling meal. It combines the classic flavors of Spain, with the dense spiced oil from the chorizo and a touch of Spanish sherry that softens the meat and infuses a delicious flavor. 

While the quantities we used here are perfect for 4-6 people at a dinner party, it’s one of those chicken recipes that can easily be made in larger or smaller quantities, or the meal can be frozen and reheated ready for a rainy day.

One of the best things about any stew recipe is you can have ultimate flexibility with ingredients, and this stew can be made into a tasty veggie dinner option with a few substitutions (we’ll give you some ideas below)!

What you’ll need to make this recipe

  • 1 tablespoon olive oil.
  • 400 grams | 14 oz cubed chorizo.
  • 2 red onions, sliced.
  • 2 large garlic cloves, sliced.
  • 4 tomatoes, grated.
  • 1 kg | 2lb 2oz chicken pieces (breast, thighs, wings, legs).
  • 400 grams | 14oz tin brown lentils in water (of 1 cup fresh brown lentils).
  • 120 ml | 1/2 cup chicken stock.
  • 120 ml 1/2 cup of Spanish dry sherry (Fino or Amontillado are good options).
  • 4 tablespoons of black pitted olives sliced.
  • 2 bay leaves.
  • 1 tablespoon of dried chili flakes.
  • 1 teaspoon of fresh or dried oregano.
  • 1 tablespoon of smoked paprika.
  • Salt and freshly ground pepper for seasoning.

Equipment needed to make chicken and chorizo stew

  • 1 large frying pan (12-inches) with a lid that has deep sides around 3 inches.

What is the Best Chicken to Use?

We used chicken pieces that have been chopped up and still contain some bones, however, you can always substitute and use boneless chicken thighs. Thighs are better than chicken breasts as they have a little more fat in them which breaks down and remain juicier when they are stewed or used in a casserole (see more chicken thigh recipes).

various types of Spanish chorizo hang in a storefront

What is the Best Spanish Chorizo to use for this recipe?

For this chicken and chorizo recipe, the best chorizo to use is fresh chorizo.

Fresh chorizo meat will be able to soak up the flavors in the stew better. Fresh chorizo will also release a lot of its spicy oil whilst it’s being fried.

You can find fresh chorizo sausage in most supermarkets or butchers. If you aren’t sure what type of chorizo you’re buying, have a chat with your butcher and they can advise you. 

Types of Chorizo

There are actually 7 different types of chorizo in Spain all hailing from different regions around the country. Spanish chorizo is made from pork meat and all types of chorizo get their flavor and bright red coloring from pimentón (smoked paprika), which is added during the stuffing process. 

There are 3 main differences between the types of Spanish chorizo you can buy.

Spanish soft chorizo (chorizo fresco): 

This fresh, raw sausage is made from pork meat, pork fat, paprika, crushed red pepper, and garlic and must be cooked before eating. 

Semi-cured Spanish chorizo (semicurado):

This is a fresh sausage that has been fermented and in some cases, the meat is smoked, but not dried out completely. The fermentation process adds acidity and prolongs the shelf life of the chorizo. 

Cured Spanish chorizo (curado):

This type of chorizo is what is most commonly served as thinly sliced pieces, usually as a tapas. The meat is cured, or fermented and dried until hard and has a long shelf life. 

Does Chorizo have pork?

Yes, all types of Spanish chorizo contain pork meat. 

3 wooden spoons are topped with butter beans, black beans, and kidney beans.

Can this stew be made Vegetarian or Vegan?

While this recipe is not suitable for vegans or vegetarians, you can recreate it by omitting the meat ingredients and using beans, legumes, or lentils. 

Vegan and Vegetarian options

Of course, this recipe is a meaty winter warming stew that will satisfy the carnivores in the family. But, rest assured, it can easily be made as a delicious vegetarian option with little fuss. 

For a tasty veggie feast, swap out the chicken, chorizo, and stock, and add some tinned butterbeans and black beans. Add some strips of pan-fried peppers and cook with the onions. Finally, use veggie stock and add a couple of tablespoons of smoked paprika to reintroduce the rich smoky flavor. 

We also have plenty of vegan recipes you could follow if you want a warming meal, including: smoky butter bean stew, white bean stew, Mediterranean lentil and spinach stew, and chickpea stew. 

Chicken and chorizo stew, bake, or casserole?

This recipe is to make a quick and easy stew, but it can just as easily be made into a hearty bake or casserole. If you’re making a casserole, just allow more time for the cooking process. To make this recipe as a chicken and chorizo casserole, it’ll take around an hour and a half at around 300-350°F (150-175°C).

How long does it take to make chicken and chorizo stew?

  • Preparation time: 5 minutes
  • Cook time: 30 minutes
  • Total time: 35 minutes

This recipe is a perfect one-pot recipe that requires very little prep work and can be easily cooked on the stove top or hob.

If you’re looking for a way to casserole this recipe, use an oven temperature of between 300-350°F (150-175°C) and it should take around 1-1.5 hours in a fan-forced oven. 

In a slow cooker, allow around 6-8 hours at 200°F (100°C). 

A close up shot of a pan full of chicken and chorizo stew

What to serve with chicken and chorizo stew?

Some fresh bread is always great with chicken and chorizo stew to help mop up the delicious sauce. 

This recipe will easily serve 4-6 people with good portion size so doesn’t require any side dishes.

What wine goes with Chicken and chorizo stew?

A good Spanish red wine works perfectly, especially on a chilly winter’s evening. We always go for a Tempranillo or Ganacha Tinta wine from Spain with this dish. These grape varieties offer a rich and spiced flavor that works perfectly with chicken and chorizo stews and casseroles.

 

How many calories are in chicken and chorizo stew?

  • This recipe has 475 calories per serving (serving size 200 grams)
  • This recipe serves 6 people
Nutritional fact sheet
A close up shot of a pan full of chicken and chorizo stew

How to Make Spanish Chicken and Chorizo Stew

Ingredients

Method (step-by-step)

(Serves 6 people)

  • 1 tablespoon olive oil.
  • 400 grams | 14 oz cubed chorizo.
  • 2 red onions, sliced.
  • 2 large garlic cloves, sliced.
  • 4 tomatoes, grated.
  • 1 kg | 2lb 2oz chicken pieces (breast, thighs, wings, legs).
  • 400 grams | 14oz tin brown lentils in water (of 1 cup fresh brown lentils).
  • 120 ml | 1/2 cup chicken stock.
  • 120 ml 1/2 cup of Spanish dry sherry (Fino or Amontillado are good options).
  • 4 tablespoons of black pitted olives sliced.
  • 2 bay leaves.
  • 1 tablespoon of dried chili flakes.
  • 1 teaspoon of fresh or dried oregano.
  • 1 tablespoon of smoked paprika.
  • Salt and freshly ground pepper for seasoning.

Method (step-by-step)

Note: if using fresh dry lentils, first cook the lentils in boiling water for 30 minutes (or follow the instructions on the packet). The lentils should more than double in size so be sure to use a pot big enough. 

  • In a large frying pan, heat the oil on a high heat and add the chorizo pieces. Cook for around 5 minutes or until they start to release the spicy oil. 
  • Next, add the chicken pieces and sear slightly, infusing the chicken on all sides with the chorizo oil. Allow around 3 minutes and then remove the chicken pieces from the pan, set aside for use later. 
  • Reduce the heat to medium, add the onions first and then the smoked paprika, mix well and cook for around 2-3 minutes, till the onions soften. 
  • Next, add the garlic, lentils, grated tomatoes, chili flakes, Spanish sherry, and finally the chicken pieces and chicken stock. 
  • Give everything a good stir and then drop the bay leaves into the liquid and simmer with the lid on the frying pan for 10 minutes. 
  • Remove lid and give everything another good stir. Season as required with salt and pepper (add more chili flakes if you want something a little more picante!).
  • Turn up the heat to high and allow to cook for another 5 minutes with the lid off to reduce some of the remaining liquid. Add the black olives around halfway through and mix into the stew. 
  • To serve, ladle into a bowl and garnish with a little oregano and a few pieces of sliced black olives. Always best served while piping hot along with some fresh warm bread and a nice glass of Spanish red wine. 

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A large black pan sits on a rustic wooden board and is filled with chicken and chorizo stew.

One-Pot Spanish Chicken and Chorizo Stew

Byron
Chicken and chorizo stew is the perfect dish throughout the winter months when you need a warming mid-week dinner fast and it uses just one large pot! The chicken and chorizo combination is a match made in heaven. The rich, spicy flavors of the chorizo infuse with the chicken and add a delicious and warming kick to the stew.
5 from 5 votes
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course bake, casserole, dinner, Main Course, main meal, meal, stew
Cuisine baked, Chicken, Chorizo, Mediterranean, one-pot, spanish, stew, winter
Servings 6 people
Calories 475 kcal

Equipment

  • 1 large 12-inch (30cm) frying pan with deep sides at least 3 inches (7.5cm)

Ingredients

  • 1 tablespoon olive oil.
  • 400 grams | 3 1/2 oz cubed chorizo.
  • 2 red onions sliced.
  • 2 large garlic cloves sliced.
  • 4 to matoes grated.
  • 1 kg | 2lb 2oz chicken pieces breast, thighs, wings, legs.
  • 400 grams | 14oz tin brown lentils in water of 1 cup fresh brown lentils.
  • 120 ml | 1/2 cup chicken stock.
  • 120 ml 1/2 cup of Spanish dry sherry Fino or Amontillado are good options.
  • 4 tablespoons of black pitted olives sliced.
  • 2 bay leaves.
  • 1 tablespoon of dried chilli flakes.
  • 1 teaspoon of fresh or dried oregano.
  • 1 tablespoon of smoked paprika.
  • Salt and freshly ground pepper for seasoning.

Instructions
 

  • Note: if using fresh dry lentils, first cook the lentils in boiling water for 30 minutes (or follow the instructions on the packet). The lentils should more than double in size so be sure to use a pot big enough.
    400 grams | 14oz tin brown lentils in water
  • In a large frying pan, heat the oil on a high heat and add the chorizo pieces. Cook for around 5 minutes or until they start to release the spicy oil.
    1 tablespoon olive oil., 400 grams | 3 1/2 oz cubed chorizo.
  • Next, add the chicken pieces and sear slightly, infusing the chicken on all sides with the chorizo oil. Allow around 3 minutes and then remove the chicken pieces from the pan, set aside for use later.
    1 kg | 2lb 2oz chicken pieces
  • Reduce the heat to medium, add the onions first and then the smoked paprika, mix well and cook for around 2-3 minutes, till the onions soften.
    2 red onions, 1 tablespoon of smoked paprika.
  • Next, add the garlic, lentils, grated tomatoes, chili flakes, Spanish sherry, and finally the chicken pieces and chicken stock.
    2 large garlic cloves, 4 to matoes, 400 grams | 14oz tin brown lentils in water, 120 ml | 1/2 cup chicken stock., 120 ml 1/2 cup of Spanish dry sherry, 1 tablespoon of dried chilli flakes.
  • Give everything a good stir and then drop the bay leaves into the liquid and simmer with the lid on the frying pan for 10 minutes.
    2 bay leaves.
  • Remove lid and give everything another good stir. Season as required with salt and pepper (add more chili flakes if you want something a little more picante!).
    Salt and freshly ground pepper for seasoning.
  • Turn up the heat to high and allow to cook for another 5 minutes with the lid off to reduce some of the remaining liquid. Add the black olives around halfway through and mix into the stew.
    4 tablespoons of black pitted olives sliced.
  • To serve, ladle into a bowl and garnish with a little oregano and a few pieces of sliced black olives. Always best served while piping hot along with some fresh warm bread and a nice glass of Spanish red wine.
    1 teaspoon of fresh or dried oregano.
Keyword 30-minute-meal, bake, Chicken and chorizo, chorizo, comfort, easy, gluten-free, healthy, one-pot, paprika, spanish, Spanish Chicken, Spanish cuisine, winter

FAQ – Chicken and chorizo stew

How long does chicken and chorizo stew take to make?

  • Preparation time: 5 minutes
  • Cook time: 30 minutes
  • Total time: 35 minutes

Is this recipe easy to make?

  • Yes, this recipe is very easy to make. It uses just one pot to cook all ingredients and only takes 5 minutes to prepare.

Is this chicken and chorizo stew recipe suitable for vegetarians?

  • This recipe contains pork and chicken so it is not suitable for vegetarians.

How many calories are in chicken and chorizo stew?

  • This recipe has 475 calories per serving (based on a 200-gram serving size)

Is this recipe nutritious?

A 200g serving of this hearty stew provides:

  • 10.3g protein
  • 4.3g dietary fiber
  • 72.7g carbohydrates
  • 5g iron