Spanish chicken and potato stew

Spanish chicken and potato stew

Spicy chorizo sausage gives this Spanish chicken recipe its distinctive flavour and rich colour. Make it in advance and freeze for when you can’t find time to cook.

Spanish chicken and potato stew

  • Serves icon Serves 4
  • Time icon Takes 45 min to make, 40 min on the hob

Spicy chorizo sausage gives this Spanish chicken recipe its distinctive flavour and rich colour. Make it in advance and freeze for when you can’t find time to cook.

Nutrition: per serving

Calories
561kcals
Fat
24.1g (3.9g saturated)
Protein
46.6g
Carbohydrates
37.9g (8.7g sugars)
Salt
2.1g

Ingredients

  • 2 tbsp olive oil
  • Pack of 8 chicken pieces 
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • 110g chorizo, cut into small dice
  • 100ml white wine
  • 2 x 400g cans chopped tomatoes
  • Few thyme sprigs, plus extra leaves to garnish
  • 2 bay leaves
  • 100ml fresh chicken stock
  • Good pinch of sugar
  • 650g potatoes, cut into rough chunks
  • Handful black olives (optional)
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

  1. Heat the oil in a large saucepan over a medium heat, then brown the chicken all over – in batches if necessary. Remove with a slotted spoon and set aside. Add the onion and garlic to the pan and cook for 3-4 minutes, stirring frequently, until softened and lightly browned.
  2. Add the chorizo and cook for 3-4 minutes, stirring occasionally. Add the wine and reduce by half. Stir in the tomatoes, thyme, bay leaves, stock and sugar. Return the chicken to the pan and push under the sauce. Cover and cook for 20 minutes.
  3. Stir in the potatoes and olives and cook for a further 5 minutes. Remove from the heat and season. Spoon into a freezer-proof container and cool. Wrap, label and freeze.
  4. The day before you eat, thaw in a cool place overnight (it takes longer in the fridge). The next day, spoon into a saucepan, cover, and simmer for 35-40 minutes until cooked through. Garnish with thyme leaves.

Nutrition

Calories
561kcals
Fat
24.1g (3.9g saturated)
Protein
46.6g
Carbohydrates
37.9g (8.7g sugars)
Salt
2.1g

delicious. tips

  1. To eat straightaway, continue cooking the stew at step 3 for 35 minutes instead of 5 minutes, then garnish with thyme leaves.

  2. Freeze for up to 1 month, then defrost for 24 hours and reheat for 40 minutes

Buy ingredients online

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Casserole recipes

Chicken, cider and vegetable casserole

Our easy recipe for creamy chicken, cider and vegetable casserole...

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.

Subscribe

Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.