Chicken, Chorizo, Olive, and Chickpea Stew
This Spanish-inspired stew combines succulent chicken, smoky chorizo, briny olives, and hearty chickpeas in a rich, spiced tomato sauce. Infused with aromatic herbs and warming spices, this dish is perfect for a comforting meal. Serve it alongside couscous, rice, or crusty bread to fully savor its robust flavors.
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.
Notes
For a slow cooker version, follow the same steps but omit the additional water. Cover and cook on low for 2-3 hours, ensuring the chicken is thoroughly cooked before serving.