Chorizo, Chicken and Tomato Stew


It’s the first day that has seriously felt like Autumn, and definitely not the good kind of Autumn! Cold, wet and dull…blargh!

So to warm us both up I made a delicous and very economical dinner! Sorry, it’s not a ‘#meatfreemonday’, but today I needed this.

What’s great about this dish (if for two people) is that a whole free range chicken could feed you for the week! Buy a whole chicken and disjoint it yourself. Remove the leg quarters and wings for this stew and then use the breasts later in the week! Then make a lovely wholesome stock from the bones buy just adding a roughly chopped onion, celery, carrot and a litre of water. Bring to the boil and simmer for a couple of hours. You can then freeze this or keep to make a tasty soup!

Recipe (serves 2-3):

1 tbsp olive oil

2 chicken thighs and 2 drumsticks

100g chopped chorizo (try and buy the whole sausage and chunkily-chop it yourself)

1 onion, sliced

1 pepper, sliced

2 garlic cloves, crushed

1 red chilli, finely chopped

3 tomatoes, chopped

1 can chopped tomatoes

1 tsp paprika or smoked paprika

Salt and pepper

Heat up a sauce pan that has a lid. Add the oil. Season the chicken well then fry the chicken pieces on all sides until well browned and crispy. Remove from the pan.

Add the chorizo to the pan and stir well to get all the chicken bits/juices up. Add the sliced onion and cook for 5 minutes. Add the pepper, garlic and chilli and cook until soft.

Add the tomatoes, paprika, half a can of water (just use the tomato can to measure out your water, you will also get all the tomato residue out) and more seasoning. Stir well, bring to the boil and then add the chicken pieces back to the pan.

Reduce the heat and let simmer with the lid on for an hour, until the chicken is falling off the bone.

Give it one last stir, then serve with crispy roasted chopped potatoes or creamy mash or even crusty bread.


It doesn’t look amazing…yeah sorry about that! But I swear the taste is 100% better than the picture!

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