How to Royal At Home Stewed Chicken Chorizo

How to Royal At Home Stewed Chicken Chorizo Delicious, fresh and tasty.

Stewed Chicken Chorizo. Easy and delicious chicken and chorizo stew. My Spanish chicken and chorizo stew is a go-to recipe for an easy weeknight meal. It's simple to prepare (with little prep time), tastes delicious, and leaves plenty of leftovers for lunch the next day (important!).

Uncover the pot and transfer the chicken to a platter.

High flavor fills each bowl of Chicken and Chorizo Stew–thanks to the saffron and chorizo.

This Spanish-influenced stew is chockful of vegetables, making it a perfect one-dish meal.

You can have Stewed Chicken Chorizo using 13 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Stewed Chicken Chorizo

1. You need 3-1/2 pounds of chicken thighs bone in and skin on.

2. Prepare 6 ounces of Chorizo sausage.

3. Prepare 10 leaves of bay leaf.

4. Prepare 1 pound of carrots.

5. It’s 1 teaspoon of kosher salt.

6. Prepare 2 tablespoons of saffron flowers not stems.

7. You need 1 teaspoon of ground turmeric.

8. It’s 2 teaspoon of ground cumin.

9. It’s 1/2 teaspoon of ground black pepper.

10. You need 2 tablespoons of ground paprika.

11. It’s 1 quart of water.

12. Prepare 1 teaspoon of onion powder.

13. It’s 1 teaspoon of granulated garlic powder.

Chorizo comes in two forms: Spanish, which is used in this recipe, is cured and firm.

The chicken and chorizo stew is rich without being calorie laden, it is spicy and aromatic, the chicken is soft and comforting and the chickpeas make everything complete.

No words about the chorizo, this amazing sausage makes everything better, even when used in such small quantity.

Defrost and reheat gently to serve, adding a little extra water.

Stewed Chicken Chorizo instructions

1. Take a deep pan add the chicken thighs. Turn on the heat..

2. Add 2/3 of the sausage to the in-betweens of thighs. Stuff the rest of the Chorizo up under the skin of the chicken. Add paprika..

3. Add rest of the spices to the chicken..

4. Add water and chopped carrots to pan. Cover and stew for an hour on med flame/ heat..

5. Let rest for 10 minutes covered..

6. Serve I hope you enjoy!.

Heat the olive oil in a large saucepan or heatproof casserole.

Fry the chorizo slices until crisp then transfer to a large bowl with a slotted spoon.

Stir in the chicken stock, diced tomatoes, cumin, and paprika.

Heat the oil in a large ovenproof frying pan and add all the chicken pieces to the pan.

Remove with a slotted spoon and set aside.