I'm Sharon, welcome to my blog. This is where I let my MANY FEELS and other thoughts escape out into the world...

Chicken and Chorizo Stew

Chicken and Chorizo Stew


Man, I do LOVE chorizo, especially when it's been cooked nice and slow so it melts in the mouth..... *dreaming about eating chorizo break*

That's why this is one of my favourite recipes to make, cooking it for a good long time in the oven or slow cooker produces some of the most tender chicken you will ever eat and the ultimate in melty chorizo. It's also always a real crowd-pleaser and easy to make for a big group. 


The recipe was originally the brain child of one of my best friends, Leanne. She's a fellow chorizo fan and wanted to make a Spanish-style stew and concocted the original version of this recipe. I had a handwritten copy of that recipe which I have since managed to lose. So, what follows is my best recollection of her recipe with a few tweaks made to suit my tastes. As an example, the original contained olives and no peppers, but I dislike the former and love the latter so have switched them out. But if you like olives you should definitely add them in!

Also, other than some chopping, this is super easy to make. I usually serve the stew with rice (cooked with a bit of stock and tumeric) but it also works really well with cous cous.

Chicken and Chorizo Stew



Cooking Time

4 or 8 hours in a slow cooker (1.5-2 hours in an oven)



2 Chicken breasts, cut into 1.5cm (1") cubes

1 Chorizo ring, skin removed and sliced

1 Carrot, cut into 3cm (1") batons

2 Peppers, preferably red and yellow, cut into 3cm (1") pieces

c. 150g Green beans, trimmed and cut in half

c. 150g Olives (optional)

1 tsp Cumin


1 tsp Paprika

1 tsp Tumeric

1 tsp Cayenne

2 tbsp Cornflour

1 tbsp Olive Oil

Juice of 1 Lemon

1 tbsp Tomato puree

200ml White wine

300ml Chicken Stock



  1. Put the the chicken, chorizo and veggies in the casserole dish or slow cooker.
  2. Mix together the spices, cornflour, olive oil, lemon juice and tomato puree to make a paste.
  3. Add the paste to the meat and veggies and stir through.
  4. Add the chicken stock and wine and stir.
  5. Cook for at least 4 hours on high, 8 hours on low and 1.5-2 hours in casserole dish in the oven.
  6. Serve with rice or cous cous.
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