Chicken and chorizo stew

Packed full of protein and flavour, this hearty chicken and chorizo stew is brilliant on a cool evening for a tasty family dinner without the hassle.

  • 15 mins preparation
  • 35 mins cooking
  • Serves 6
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Chicken and chorizo stew
  • 1 cup (250ml) chicken stock
  • 1 pinch saffron threads
  • 340 gram cured chorizo sausage, sliced thickly
  • 1.5 kilogram chicken drumsticks
  • 2 tablespoon olive oil
  • 1 medium brown onion (150g), sliced thickly
  • 1 medium red capsicum (bell pepper) (200g), sliced thickly
  • 2 teaspoon smoked paprika
  • 800 gram canned crushed tomatoes
  • 1/2 cup (75g) seeded black olives
  • 1/4 cup fresh flat-leaf parsley leaves


Chicken and chorizo stew
  • 1
    Combine stock and saffron in a small bowl. Set aside until required.
  • 2
    Cook chorizo in a large saucepan, over medium heat, until browned. Drain on paper towel.
  • 3
    Cook chicken in same pan, in batches, until browned all over. Remove from pan.
  • 4
    Heat oil in same pan, add onion and capsicum; cook, stirring, 2 minutes or until onion softens. Add paprika; cook, stirring, until fragrant.
  • 5
    Return chorizo and chicken to pan with stock mixture and tomatoes, cover; bring to the boil. Reduce heat; simmer, covered, 20 minutes or until chicken is cooked through. Stir in olives; season to taste.
  • 6
    Serve stew sprinkled with parsley.


Chorizo sausage is available both smoked and dry-cured, or fresh (raw). It is available from the deli section of some supermarkets, as well as Spanish delicatessens and some specialty butcher shops.