Chicken Chorizo Potato Stew
The combination of tender chicken, spicy chorizo, and creamy potatoes creates an incredibly satisfying and hearty dish that warms from the inside out.
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!
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