This chicken chorizo potato stew is a perfect blend of hearty flavors and rich spices, ideal for a cozy and satisfying meal for every occasion and day of the week. My mom used to make it a lot, and it’s a perfect recipe to impress. Combining tender chicken and smoky chorizo with potatoes and vegetables, it has layers of robust taste that make each bite comforting and savory.
The chorizo brings the spiciness and heat, while the potatoes offer a creamy texture. As the stew simmers, the flavors combine together, creating a dish that’s deeply flavorful, slightly spicy, and loaded with nutrients and different combinations of flavors. I just love how this recipe combines in every family gathering because it’s heartwarming and perfect dish to prepare for a crowd. every family gathering because it’s a wholesome meal.
One of the best parts about this stew is its versatility and how easy it is for you to add your own signature to it. You can prepare it for every occasion. It’s a recipe that works well year-round and can be easily adapted with seasonal ingredients or varied to fit different preferences.
Why do I love this recipe?
The combination of tender chicken, spicy chorizo, and creamy potatoes creates an incredibly satisfying and hearty dish that warms from the inside out.
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Variations on the recipe?
Try adding different vegetables like carrots, bell peppers, or green beans. For a spicier kick, use hot chorizo or add extra chili flakes.
Serving suggestions?
Serve with crusty bread for dipping or over rice for extra heartiness. Garnish with fresh herbs like parsley or cilantro, or add a dollop of sour cream for creaminess.
Storage and freezing?
This stew can be stored in the fridge for up to 3 days or frozen for up to 3 months. Reheat gently on the stove for best results, adding a splash of broth if needed.
Chicken Chorizo Potato Stew
Ingredients
- 1 tbsp olive oil
- 2 medium red onions sliced
- 4 skinless boneless chicken breasts, cut into 3cm pieces
- 2 garlic cloves finely chopped
- 200 g chorizo cut into 1cm slices
- 2 red or yellow peppers deseeded and cut into 3cm pieces
- 400 g tin chopped tomatoes
- 400 g tin chickpeas drained and rinsed
- 500 g new or baby potatoes cut into 3cm pieces
- ½ tsp paprika
- 400 ml vegetable stock
- 5 tbsp flat-leaf parsley roughly chopped
Instructions
- Heat oil in a large, heavy-bottomed saucepan over medium-high heat. Add the onions and sauté for 4-5 minutes, stirring occasionally until softened.
- Add the chicken and garlic to the pan, cooking for about 5 minutes until the chicken is no longer pink.
- Add the chorizo and peppers, stirring them in for 1 minute. Then, mix in the tomatoes, chickpeas, potatoes, paprika, and stock, making sure the potatoes are fully submerged in the liquid.
- Bring the stew to a boil, then reduce the heat to a gentle simmer. Partially cover the pan and cook for 25-30 minutes.
- Stirring occasionally, until the chicken is fully cooked and the flavors are blended.
- Season the stew to taste, and stir in most of the chopped parsley. Serve hot, garnished with the remaining parsley and a side of crusty bread, if desired.
- Enjoy!
