Chicken, chorizo, olive and chickpea stew
Rich, hearty, and brimming with bold Mediterranean flavors, this Spanish-style chicken stew is a true comfort dish. Smoky chorizo, briny olives, and tender chickpeas mingle in a fragrant tomato-based sauce, creating an irresistible depth of flavor in every bite.
Perfectly spiced with paprika, cumin, and thyme, this dish balances warmth and complexity with a touch of honey for subtle sweetness. Whether served with fluffy couscous, rice, or crusty bread to soak up the sauce, it’s a meal that feels both rustic and elegant.
Ideal for cozy dinners or effortless entertaining, this stew is easy to prepare yet deeply satisfying. Slow-cooker friendly and packed with protein, it’s a versatile dish that will quickly become a household favorite.
Chicken, Chorizo, Olive, and Chickpea Stew: Ingredients
Chicken – The heart of this dish, offering tender, succulent bites that soak up the rich, spiced sauce. Choose thighs for extra juiciness or breasts for a leaner option.
Chorizo – Smoky, savory, and packed with paprika-infused depth, it releases bold, aromatic oils that create the foundation of flavor in this rustic stew.
Chickpeas – Creamy and hearty, they add a satisfying texture while absorbing the fragrant spices, enhancing every spoonful with a subtle nuttiness.
Tomatoes – The soul of the sauce, providing a rich, tangy balance that melds beautifully with the smoky chorizo and warming spices.
Green Olives – A briny burst of brightness that cuts through the richness, lending a Mediterranean flair to every bite.
Garlic & Onion – Aromatic essentials that form the base of the stew, enhancing depth with their natural sweetness and umami richness.
Paprika & Cumin – A harmonious blend of warmth and smokiness, elevating the dish with earthy complexity and a gentle kick of spice.
Honey – A touch of natural sweetness that balances the acidity of the tomatoes, creating a perfectly rounded and deeply satisfying sauce.
Chicken, Chorizo, Olive, and Chickpea Stew
This Spanish-inspired Chicken, Chorizo, Olive, and Chickpea Stew is a hearty, flavor-packed dish that delivers smoky, savory, and slightly sweet notes in every bite. Tender chicken simmers in a fragrant tomato sauce with bold chorizo, briny olives, and creamy chickpeas, making it a satisfying meal perfect for any occasion. Below, you’ll find essential recipe tips, serving suggestions, and FAQs to help you make the most of this dish.
Recipe Tips
1. Use Bone-In, Skin-On Chicken for Maximum Flavor
While boneless chicken works, bone-in, skin-on chicken thighs add extra depth to the stew. The bones contribute to a richer broth, while the skin crisps up beautifully before simmering. If you prefer leaner meat, boneless skinless chicken thighs are a great compromise.
2. Don’t Skip the Deglazing Step
After browning the chicken and chorizo, a splash of sherry, white wine, or water helps lift flavorful browned bits from the pan. This step ensures that all the caramelized goodness makes its way into the sauce, adding complexity and richness to the final dish.
3. Adjust the Spice Level to Taste
This stew has a mild warmth, thanks to paprika, cumin, and chili powder, but you can easily customize the heat. For a spicier kick, add more chili flakes or use a spicy chorizo instead of the mild variety. If serving for a crowd, keep it mild and let guests add spice to their preference.
What to Serve with Chicken, Chorizo, Olive, and Chickpea Stew
1. Couscous or Rice
Light and fluffy couscous or steamed rice makes an ideal pairing, soaking up the flavorful tomato sauce without overpowering the dish. For a more aromatic twist, try saffron-infused rice or lemony herbed couscous.
2. Crusty Bread
A slice of warm, crusty bread is a must for scooping up the rich sauce. A rustic sourdough or a baguette complements the stew beautifully, adding a satisfying contrast in texture.
3. Roasted Vegetables or a Fresh Salad
For a lighter balance, serve the stew alongside roasted bell peppers, zucchini, or eggplant, enhancing the Mediterranean flavors. A crisp green salad with a citrus vinaigrette can also brighten up the meal and provide a refreshing contrast.
FAQ
1. Can I Make This in a Slow Cooker?
Yes! Brown the chorizo and chicken first, then transfer everything to a slow cooker (excluding the added water). Cook on low for 2-3 hours, then stir in the olives and let it cook uncovered for an additional 20-30 minutes for the flavors to meld.
2. Can I Make This Stew Ahead of Time?
Absolutely! This stew tastes even better the next day, as the flavors continue to develop. Store it in an airtight container in the fridge for up to 3 days and reheat gently on the stove.
3. Can I Substitute the Chickpeas?
If you’re not a fan of chickpeas, you can swap them for white beans, butter beans, or even lentils. They’ll provide a similar creamy texture while soaking up the rich flavors of the stew.
4. What Type of Chorizo Should I Use?
For this recipe, use Spanish chorizo, which is cured and has a deep, smoky flavor. Avoid fresh Mexican chorizo, which is raw and has a different texture and spice profile. If needed, smoked paprika and a bit of pancetta can mimic the depth of Spanish chorizo.
This Chicken, Chorizo, Olive, and Chickpea Stew is a fuss-free dish that delivers incredible flavor with minimal effort. Whether enjoyed fresh off the stove or as a make-ahead meal, it’s sure to be a new family favorite!
Chicken, Chorizo, Olive, and Chickpea Stew
Ingredients
- Chicken breasts or thighs skin-on – Provides tenderness and enhances the depth of flavor.
- Chorizo diced – Contributes a smoky, spiced richness to the stew.
- Olive oil – A foundation for sautéing and enriching the dish’s texture.
- Onion roughly chopped – Adds a sweet, aromatic base.
- Garlic minced – Enhances the overall depth of flavor with a subtle pungency.
- Sherry white wine, or water – Used for deglazing, capturing the caramelized essence from the pan.
- Dried thyme and oregano – Complementary herbs that infuse Mediterranean character.
- Onion granules – Amplifies the umami taste.
- Sweet paprika ground cumin, and chili powder – Build warmth and complexity.
- Chickpeas drained and rinsed – Introduces a creamy texture while enhancing the dish’s heartiness.
- Finely chopped or fire-roasted tomatoes – Form the flavorful rich base of the sauce.
- Water – Adjusted as needed to achieve the desired consistency.
- Chicken stock cube crumbled – Intensifies the umami depth of the broth.
- Honey – Balances acidity with a touch of sweetness.
- Green pitted olives – Lends a briny contrast to the richness of the dish.
- Salt and freshly ground pepper – To season and refine the overall taste.
- Dried chili flakes – Provides a finishing touch of heat.
- Fresh thyme – Used as a garnish for added aroma and color.
Instructions
- Prepare the spice blend by mixing the dried herbs, onion granules, paprika, cumin, and chili powder in a small bowl. Evenly season both sides of the chicken with half of the mixture.
- Peel and dice the chorizo, removing its casing, then set aside.
- Heat a large lidded casserole dish over medium-high heat and add the olive oil. Add the chorizo and sauté until it renders its flavorful oils.
- Sear the chicken in the infused oil, skin side down, for 2-3 minutes until golden brown. Turn and cook on the opposite side before transferring to a plate.
- Deglaze the pan with sherry, white wine, or water, scraping up the browned bits to incorporate them into the dish’s base.
- Add the chopped onion and garlic to the pan, cooking for 2 minutes over medium-low heat. Stir in the remaining spice blend and cook for another 2 minutes to bloom the flavors.
- Combine the chickpeas and tomatoes, then fill the empty tomato can with water and pour it into the pan.
- Dissolve the crumbled stock cube into the mixture and add the honey, stirring to integrate all the ingredients.
- Return the chicken to the pan, cover, and let it simmer gently for about 30 minutes.
- Incorporate the olives and cook uncovered for an additional 5-10 minutes, allowing the sauce to thicken and the flavors to meld.
- Adjust the seasoning with salt and freshly ground pepper to taste. Sprinkle with dried chili flakes and fresh thyme before serving.
- Serve warm with steamed brown rice, couscous, or rustic bread.
