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Spanish Chicken Stew

1 hr

4 servings

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Pudding
Sunset Dinner

Introduction

An easy dinner idea for friends and family – this simple Spanish chicken one-pot stew recipe is full of flavour and perfect for those chilly evenings!

Oven temperature

N/A

Steps

  1. Heat the oil in a large pot with lid. And cook the chicken thighs for 5 mins on each side, take out and set aside.

  2. Thickly slice the chorizo, then cook it for a couple of minutes until starting to brown, then tip in the onion and garlic, and cook for 5 mins.

  3. Add the wine and simmer until nearly boiled away. 

  4. Tip in the tomatoes and beans, 200ml water and season. Return the meat to the pot and add the thyme.

  5. Simmer for 30-35 mins with lid on (until cooked. Cut into a thick chunk of chicken to check that it is cooked through

Cooks tips

Top the stew up with water if it looks like it’s becoming dry, also do not overcook the chorizo as it will go hard and lose its flavour

Serve with

This can be served on its own or add a crisp green salad.

Wine pairing

Stony Brook Ovidius

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Vegetarian information
Sunset Dinner

Ingredients

  • 1 tbsp olive oil

  • 8 chicken thighs

  • 125g chorizo

  • 1 onion, sliced

  • 2 garlic cloves, sliced

  • 100ml dry white wine (optional)

  • 400g tin chopped tomatoes

  • 400g tin cannellini beans, washed and drained

  • 1 sprig thyme

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