Easy Chicken and Chorizo Stew

This easy chicken and chorizo stew has Spanish vibes and bold, rich flavors. It's also packed with fiber from the veggies and chickpeas for an all-around comforting yet nutritious meal.

Try my Italian-style chicken puttanesca next!

Nothing beats a bowl of this rich, smoky chicken and chorizo stew on those days when you want a comforting treat.

Chicken and chorizo are a smashing combination, and I love it in pasta and risotto.

But nowhere does the smoky, spicy flavor of chorizo shine better than in a slowly simmered stew.

This chicken and chorizo casserole is an easy midweek meal that's light enough to eat in all seasons.

It's a perfect dish to serve with a simple salad for a light meal or with a chunk of your favorite crusty bread when you want a more filling meal.

Why you'll love this chicken and chorizo stew

• It's very easy to make in one pot so cleaning up is a breeze.
• You can easily make it your own by switching up the veggies or using beans instead of chickpeas.
• The chorizo stew tastes even better the next days as the flavors have more time to develop, which makes it great for meal prep.

What goes into this chorizo stew?

Olive oil - You only need a splash of olive to cook the sausage in. The chorizo will release more oil, which will be enough to cook the chicken and veggies in.

Chorizo - I like a mildly spiced chorizo in this stew, but you can use a spicy one if you prefer. Slice it any way you want - I like smaller bits because they get crispy quickly.

Chicken - Chicken thighs are best in this Spanish chicken and chorizo stew because they have more flavor than chicken breast.

Onion - Both yellow and red onion work great in this stew

Bell peppers - I used one red and one green bell pepper, but you can definitely use whatever colors you may have on hand.

Garlic -Freshly chopped garlic is best in this stew, but you can also use frozen or jarred garlic instead.

Herbs and spices - I used a mix of dried oregano, dried thyme, ground cumin and smoked paprika in this chicken chorizo chickpea stew.

If you want to make it fiery, add some cayenne pepper or red chili flakes.

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Red wine - The purpose of using red wine in this stew is to enhance the flavor.

The alcohol will evaporate almost completely, but if you prefer not to cook with wine, replace it with some extra chicken stock.

Chickpeas - Canned chickpeas are perfect here because they're a pantry staple.

If you have chickpeas that you've cooked from scratch, you can use those instead.

How to make chicken chorizo stew

Heat the olive oil in a large, heavy-bottomed pot and cook the chorizo for 2-3 minutes over medium heat until slightly crispy. Remove the chorizo from the pot with a slotted spoon and set it aside.

Add the chicken to the pot and cook for 5-6 minutes until no longer pink and slightly golden. Remove the chicken and set it aside.

Add the onion and bell peppers to the pot and cook for 5-6 minutes until softened. Stir in the garlic, oregano, thyme, cumin and smoked paprika and continue to cook for another minute.

Stir in the tomato paste, then add the red wine and cook for 1-2 minutes until the alcohol evaporates.

Add the chickpeas, the cooked chorizo and chicken, then pour the tomato sauce and chicken stock. Stir to combine and bring to a boil. Lower the heat and simmer for 15 minutes.

Stir in the fresh parsley, season to taste and serve with some crusty bread or a salad.

Leftovers and storage

• Leftovers will keep well in the fridge for up to 3-4 days in an air-tight container.
• You can reheat the stew in the microwave or on the stovetop.
• This chicken and chorizo stew freezes well for up to 3 months.

Recipe notes and tips

• This stew is also the perfect recipe to use up any leftover roast chicken or turkey. Simply shred the meat and add it to the pot with the cooked chorizo, skipping the chicken cooking step.
• You can use canned cannellini beans, pinto beans or borlotti beans instead of chickpeas.
• To make the stew even heartier and more nutritious, add a sweet potato cut into ½-inch cubes.
• Add some pitted green olives and/or capers for extra flavor.
• For a quicker pantry version that skips the chicken, try my chickpea and chorizo stew - it's on the table in about 30 minutes.

If you liked this easy chicken and chorizo stew, you might also like some of my other delicious stew recipes:

• Spanish Fish Stew with Potatoes
• Easy Instant Pot Irish Stew
• Meatball Stew with Orzo and White Beans
• Easy Italian Zucchini Stew
• Easy Butter Bean Stew

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