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Chicken, chorizo, olive and chickpea stew

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.
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Prep Time 10 minutes
Cook Time 48 minutes
Total Time 1 hour
Servings: 6 People
Course: Main Course
Cuisine: American
Ingredients Method Notes

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.

Method
 

  1. 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.
  2. Peel and dice the chorizo, removing its casing, then set aside.
  3. 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.
  4. 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.
  5. Deglaze the pan with sherry, white wine, or water, scraping up the browned bits to incorporate them into the dish’s base.
  6. 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.
  7. Combine the chickpeas and tomatoes, then fill the empty tomato can with water and pour it into the pan.
  8. Dissolve the crumbled stock cube into the mixture and add the honey, stirring to integrate all the ingredients.
  9. Return the chicken to the pan, cover, and let it simmer gently for about 30 minutes.
  10. Incorporate the olives and cook uncovered for an additional 5-10 minutes, allowing the sauce to thicken and the flavors to meld.
  11. Adjust the seasoning with salt and freshly ground pepper to taste. Sprinkle with dried chili flakes and fresh thyme before serving.
  12. 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.