Spanish Style Chicken and Chorizo Stew
Prep Time:10 minutes Cook Time:50 minutes Total Time:1 hour Servings: 6
A spanish style chicken stew with chorizo sausage, paprika and plenty of bell pepper!
ingredients
- 1 tablespoon olive oil
- 2 pounds bone-in and skin-on chicken thighs
- salt and pepper to taste
- 8 ounces spanish chorizo, sliced
- 1 onion, diced or sliced
- 1 red bell pepper, diced or sliced
- 1 green bell pepper, diced or sliced
- 4 cloves garlic, chopped
- 1 tablespoon smoked paprika
- 1 cup white wine (or chicken broth)
- 2 cups chicken broth – link this
- 1 (28 ounce) can tomatoes, crushed
- 1 teaspoon oregano
- 1/2 cup green olives (optionally sliced)
- 1 (14.5 ounce) can chickpeas, rinsed and drained (optional)
- 2 tablespoons parsley, chopped
directions
- Heat the oil in a large pan over medium-high heat, add the chicken, seasoned with salt and pepper, skin side down, and cook until the skin is golden brown, about 3-5 minutes, before flipping and cooking the other side, and setting aside.
- Add the chorizo and cook, adding more oil if required, before setting aside.
- Add the onion, bell peppers, and more oil if required, and cook until tender, about 5-7 minutes.
- Add the garlic and paprika and cook until fragrant, about a minute.
- Add the wine and deglaze the pan, by scraping any brown bits up off of the bottom of the pan with a wooden spoon as the wine sizzles.
- Add the broth, tomatoes, oregano, olives, and chickpeas, mix, add the chicken, and simmer, covered, until the chicken is cooked through and tender, 20+ minutes.
- Mix in the parsley and enjoy!
Option: Add 1 pound baby potatoes, halved.
Option: Serve over cooked rice or pasta.
Nutrition Facts: Calories 743, Fat 46g (Saturated 13g, Trans 0), Cholesterol 183mg, Sodium 1186mg, Carbs 30g (Fiber 8g, Sugars 10g), Protein 43g
Nutrition by: 
