Spanish chicken stew with chorizo and olives

A heavy responsibility sits on the shoulders of this recipe; it’s the chosen one! What a difficult decision to make. Should it be something classic, something groundbreaking, something trendy? Really, I’ve been thinking about it a fair bit. In the end I decided to go for a firm favourite of mine, something I’ve cooked for a decade and a half, honed over the years, a recipe so familiar to me that I can summon it to mind at the shortest of notices. I don’t need the recipe written down anymore, but I’ve done just that for your benefit.

Please don’t think of this in terms of a traditional stew. It’s not heavy, it’s not boring and it’s not brown. This is Spanish style, baby. It’s fresh, interesting, and tasty, and anyone who tries it will love it. There are some big flavours in here, but they all work together; it’s a very convivial little party that will be taking place in your stewpot.

It’s perfect for some summer eating: take it outside, if you can. It’ll be great with bread and a salad; in the chillier months it’ll be great with some cous cous or sauté potatoes. It’ll be even better with friends. So make a big batch and get your pals round – this recipe takes care of itself so you can take care of having fun.

Ingredients for Spanish Chicken Stew

Serves 4

  • 8 chicken thighs, bone-in and skin-on
  • 1½tbsp plain flour
  • 1/2tsp ground cinnamon
  • 2tbsp rapeseed oil
    I love to use rapeseed oil, which is great to cook with and is locally sourced. But if you can’t find or it isn’t local to you then you can substitute olive oil
  • 200g chorizo, cut into 1cm slices
  • 12 shallots, peeled and left whole
  • 1 red onion, thinly sliced
  • 1 red pepper, deseeded and cut into medium-sized chunks
    I normally use a regular bell pepper, but went fancy with these lovely looking small sweet peppers – well, it is the inaugural recipe
  • 2 cloves garlic, grated
  • 1tbsp smoked paprika
  • 1tsp ground cumin
  • 2 sprigs thyme, leaves only
  • 1tbsp sherry vinegar
  • 500ml hot chicken stock
    Homemade stock is so lovely in this dish, but a stock cube will do if it’s all you have
  • Pinch saffron threads (optional)
    I don’t always add this but it’s a bit of celebration so it’s going in today. The dish still works brilliantly without it
  • 50g thick cut marmalade
    I used Seville marmalade, but that was purely for poetic authentic reasons – you choose your favourite
  • 150g olives
    It’s easiest to use pitted – choose your favourites
  • 1 butternut squash, peeled, de-seeded and cut into 1″ cubes
  • 2tbsp fresh parsley, roughly chopped
  • Salt and pepper
  1. In a large bowl, mix the plain flour and cinnamon and season with salt and pepper. Add the chicken pieces and toss to thoroughly coat in the seasoned flour.
  2. In a heavy bottomed saute pan, heat the oil over a medium heat. Add the chorizo and cook for 4-5 minutes, until golden and starting to release the wonderful, paprika-ish scents.
  3. Add the chicken and cook for 6-7 minutes, turning to ensure that all sides are nicely browned. Remove from the pan and add to the casserole dish.
  4. Add the shallots, red onion, red pepper and garlic to the pan and cook for 2-3 minutes. Add the smoked paprika and ground cumin and cook for another couple of minutes until lightly golden brown. Remove from the pan and add to the casserole dish.
  5. Add the saffron strands to chicken stock, if using. Deglaze the pan with the sherry vinegar, stirring to bring out all the flavour sticking to the bottom of your pan. Add the marmalade and about 100ml of the chicken stock and stir to combine.
  6. Add the olives and the butternut squash to the casserole dish and pour over the pan juices. Add the rest of the chicken stock and season with salt and pepper.
  7. Cover with a lid and cook in the oven for 50-55 minutes, until the chicken is completely cooked through and the butternut squash is soft. Sprinkle with the parsley.
  8. Serve with the side of your choice, and enjoy! Thank you for being here!

Please make yourself known in the comments and share your feedback. Thank you!


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20 Responses to Spanish chicken stew with chorizo and olives

  1. Laura Taylor says:

    I can vouch for this one! It was cooked for me getting on for a decade ago and I can still remember how good it was!

    • Doug B says:

      It was cooked for me too! Butternut squash holds the whole dish together for me and there are so many textures and flavours that combine so well. Thoroughly recommend it if you have a squash handy and a big oven pot.

      Can’t wait for the next post :)

  2. Lovely blog! The chicken stew looks yum! One of my fav dishes x

  3. Holly says:

    Hello Vicky
    Congratulations on your very first post and welcome to the food blogging world. Your blog looks really nice. I love it!
    Your Spanish chicken stew looks and sounds delish! I haven’t tried Spanish style yet, but I’ve tried Portuguese and I loved it. I think they also use Chorizo as well. Are they similar in flavor by any chance? I am going to try your recipe when I find chorizo here someday.
    Thanks for sharing a great recipe.

  4. Laura and Doug – thanks for your support! It’s definitely a favourite of mine! x

    Maunika – thanks for heading over and taking a look. It’s such a lovely recipe – glad you like it! x

    Holly – thanks so much for popping over and checking out the blog – glad you like it. We can mainly find Spanish chorizo around here but Portuguese is pretty similar – both made with pimenton. Apparently Mexican chorizo is slightly different but used all over South America. I would imagine you could use any of them pretty successfully, or even a salami if that’s all you had to hand.

  5. Emily W says:

    Hey Vicky, had this for dinner last night (minus the olives – not a fan) and it was delicious! We had it with cous cous (done with chicken stock)which just soaked everything up – yummy. And I’m heating up the leftovers in the oven for lunch as I type….. :-) xx

  6. Wow, incredible blog layout! How long have you been blogging for? you make blogging look easy. The overall look of your site is great, let alone the content!

    • Thank you – that’s really kind. This is my first ever recipe on my first ever blog, so have been blogging for the grand total of twelve days! It’s great to hear such lovely feedback!

  7. This looks soooo delicious! I want to try it!☆

  8. source says:

    How come you dont have your website viewable in mobile format? Can not view anything in my netbook.

  9. Good day! This is my first visit to your blog! We are a group of volunteers and starting a new project in a community in the same niche. Your blog provided us useful information to work on. You have done a wonderful job!

  10. this article was great.

  11. Lyn Bown says:

    I made this for Mark and me yesterday – absolutely delicious … the flavours just keep on coming!! By the way, I couldn’t find any sherry vinegar and Mark had drunk all the sherry (!) so I used white wine vinegar – would you recommend any other substitute?

    • Oh, glad you tried it and enjoyed it! Haha, if you don’t have any sherry vinegar and your husband has drunk all the sherry, then white wine vinegar would be fine. Red wine vinegar would be ok as well. Pretty much any vinegar would be ok, although maybe not malt!

  12. I just want to tell you that I am just beginner to blogs and actually loved your page. Almost certainly I’m likely to bookmark your blog . You surely come with exceptional well written articles. Cheers for sharing your blog site.

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