Straightforward Spanish Rooster and Chorizo Stew Recipe

This Spanish rooster and chorizo stew is tough to search out at eating places, but it surely’s a preferred home made meal you will discover simmering away in Spanish kitchens. I hope you benefit from the superb Spanish flavors of tomatoes, chorizo, paprika, and garlic on this simple, wholesome stew.

For those who love this stew, you will take pleasure in related flavors in Spanish rooster and rice with chorizo and this comforting rooster chilindrón.

Introduction

My Spanish rooster and chorizo stew is a go-to recipe for a simple weeknight meal. It is easy to arrange, tastes scrumptious, and makes loads of leftovers for lunch the subsequent day.

It is hearty on a chilly winter’s eve, however mild sufficient to be loved in the summertime with a Spanish salad. Like all good stews, it goes with something! You’ll be able to serve it with rice, potatoes, noodles, or a easy loaf of rustic bread.

The Spanish flavors of paprika, garlic, olives, and tomato mix with rooster and chorizo to convey the flavour of Spain into your kitchen. What makes it even higher is that you may simply substitute lots of the components primarily based on what you may have available!

Components

Curious what you want to make a comfortable pot of rooster and chorizo stew? This recipe takes customary components, which implies you may have already got them available! Let’s speak about a very powerful components.

• Rooster: Be sure you use darkish meat for the very best taste. Both bone-in rooster thighs or drumsticks work effectively!
• Chorizo: Select a smoky, semi-cured chorizo for probably the most genuine taste.
• Tomatoes: Use both recent or canned tomatoes–both work effectively.
• Olives: Select Spanish inexperienced olives similar to Manzanilla or Gordal for the very best taste. If you cannot discover Spanish ones, use canned inexperienced olives that are not too salty.

See recipe card for full data on components and portions.

Variations

• Vegan/Vegetarian: Swap the chorizo for vegan chorizo, and change the rooster with one other meat different or for cooked lentils, beans, or mushrooms.
• Spicy: Attempt a spicy chorizo so as to add additional warmth in the event you like spicy meals!
• Haven’t got tomatoes? Attempt utilizing passata; simply modify seasonings to style.

Find out how to Make

For those who’d prefer to see the total components and directions, scroll to the underside of the put up for the printable recipe card.

1. Pat the rooster thighs or dumsticks dry with paper towels, then season generously with salt and pepper.
2. Sear the rooster in scorching olive oil in batches till it is browned on all sides.

3. Add the chorizo to the pan and cook dinner for 2-3 minutes, or till the fats is launched from the meat.
4. Add the onion and peppers and sauté till softened, about 5 minutes.

5. Add the seasonings and cook dinner for 1 minute, stirring consistently.
6. Deglaze with white wine, scraping off any browned bits from the underside of the pan.

7. Add the rooster inventory.
8. Dump within the tomatoes and tomato paste and blend till mixed.

9. Add the browned rooster to the pot and convey to a boil.
10. Flip the warmth down and simmer till the rooster is cooked and has an inner temperature of 175°F (79°C), about 50 minutes.

11. If the sauce is simply too skinny, let it simmer and cut back a bit of extra as soon as the cooked rooster has been eliminated.
12. Add the sliced olives.

13. Add the cooked rooster and chorizo and cook dinner till heated by way of.
14. Serve this stew scorching with bread, rice, potatoes, or salad on the facet and luxuriate in!

Recipe FAQs

Serve

I prefer to serve this stew with rice, bread, potatoes, or salad on the facet. Do that ensalada mixta, ensalada rusa, or ensalada malagueña for some enjoyable salad choices!

Retailer

Leftovers: Like all tomato-based stews, this rooster and chorizo stew tastes higher the second day. Refrigerate leftovers in a pot or sealed container for as much as 3 days.

Freezing: This stew freezes rather well! Let it cool utterly and seal it in freezer luggage or hermetic containers, then freeze for as much as 3 months. Defrost in a single day within the fridge, then reheat.

Knowledgeable Ideas

• In summer time, be happy to make use of recent, ripe tomatoes, but when they don’t seem to be in season, canned tomatoes or passata work simply as effectively.
• Select a smoky, semi-cured chorizo for a extra genuine style, as spicy scorching meals aren’t widespread in Spain. Be at liberty to attempt a spicier chorizo in the event you choose.
• Use inexperienced, fats Spanish olives (like Manzanilla or Gordal) for the very best taste. If you cannot get Spanish olives, select ones with out an excessive amount of salt within the brine.
• Season to style for the very best outcomes.

Different Spanish Soups & Stews

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Straightforward Spanish Rooster and Chorizo Stew Recipe

This Spanish rooster and chorizo stew is the right recipe for a weeknight meal. It is easy to make, tremendous tasty, and all the time yields loads of leftovers! Plus, you need to use no matter you have already got in your pantry; simply ensure that to get good chorizo.

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Course: Fundamental

Delicacies: Spanish

Prep Time: 15 minutes minutes

Cook dinner Time: 1 hour hour

Whole Time: 1 hour hour 15 minutes minutes

Servings: 4 servings

Energy: 721.34kcal

Directions

• Pat the rooster dry with paper towels, then season it liberally with salt and pepper.

• Place a big Dutch oven or heavy pot over medium-high warmth and add the olive oil. When the oil is scorching, sear the rooster on all sides till it is browned, about 7-8 minutes complete. Work in batches if essential. Switch to a plate and put aside.

• Return the Dutch oven to medium-high warmth and add the chorizo. Sear the chorizo till it is brown and rendering its fats, about 2-3 minutes.

• Add the onion and bell peppers to the chorizo and sauté till softened and translucent, about 5 minutes. Stir steadily to keep away from burning.

• Add the garlic, thyme, paprika, cumin, and bay leaves and cook dinner for 1 minute, stirring consistently.

• Deglaze by pouring within the dry wine and scraping off something caught to the underside of the pan. When the wine has lowered by half, stir within the rooster inventory, tomatoes, and tomato paste.

• Add the browned rooster to the stew, then convey it to a boil. Flip the warmth down and simmer lined till the rooster has an inner temperature of 175°F (79°C), about 50 minutes.

• If the sauce is thinner than you want, take away the rooster and enhance the warmth to medium-high. Let the sauce cut back additional, stirring steadily, till it is thickened.

• Stir within the sliced olives, chorizo, and cooked rooster (in the event you eliminated it) and cook dinner till heated by way of.

• Serve the stew scorching with rice, potatoes, bread, or salad and luxuriate in.

Notes

• In summer time, be happy to make use of recent, ripe tomatoes, but when they don’t seem to be in season, canned tomatoes or passata work simply as effectively.
• Select a smoky, semi-cured chorizo for a extra genuine style, as spicy scorching meals aren’t widespread in Spain. Be at liberty to attempt a spicier chorizo in the event you choose.
• Use inexperienced, fats Spanish olives (like Manzanilla or Gordal) for the very best taste. If you cannot get Spanish olives, select ones with out an excessive amount of salt within the brine.
• Season to style for the very best outcomes.

Vitamin

Serving: 1serving | Energy: 721.34kcal | Carbohydrates: 14.64g | Protein: 52.32g | Fats: 44.06g | Saturated Fats: 13.47g | Polyunsaturated Fats: 2.77g | Monounsaturated Fats: 9.98g | Trans Fats: 0.03g | Ldl cholesterol: 219.82mg | Sodium: 619.2mg | Potassium: 790.76mg | Fiber: 2.86g | Sugar: 6.8g | Vitamin A: 2743.65IU | Vitamin C: 81.51mg | Calcium: 56.58mg | Iron: 5.04mg