Chicken & Chorizo Stew with Rioja, Spanish Style

Firstly I’d just like to wish everyone a HAPPY NEW YEAR!  I hope 2017 brings you all health, happiness and prosperity and that you and your loved ones have had fun celebrating the festive season.  We spent our New Years in Madrid (more about that in another blog post), but with memories of Spain fresh in our minds we wanted a little something tonight to remind us of our trip.  On our trip, we had some amazing Chorizo in Bar Allemana and decided to base dinner around that.  Also, the weather here in London today has been absolutely freezing so we knew we wanted something warming and comforting.  A stew was on the cards so I set about prepping all the ingredients.  I decided on chicken thighs as they have so much more flavour than chicken breasts, chorizo and of course, that Spanish favourite, Rioja wine to make a delicious Spanish Style Chicken & Chorizo Stew!

I started by preheating the oven to 180C and then heated the olive oil in my Le Creuset on the stove top.  I absolutely love this dish as it’s so versatile – it works on our induction hob, on an electric or gas one and it can go straight into the oven to – it’s the perfect stove-top to oven dish and although it’s a little pricey it’s worth every penny.  Amazon have some great deals at the mo and I have this one at £165 (Le Creuset Signature Cast Iron Round Casserole, 28 cm – Marseille Blue – 25% off at Amazon at the mo!) but there are smaller ones like this Le Creuset Signature Cast Iron Round Casserole, 24 cm – Cerise, ranging from £135 and they come with a lifetime guarantee.  If you’re on the lookout for one then I can’t recommend them enough!  So on to the recipe…

How to make my Spanish Style, Chicken & Chorizo Stew with Rioja

I seared the chicken thighs in the hot oil until they had browned slightly.  This gives them a tastier flavour in the final stew.  I then removed them from the dish, peeled (sometimes chorizo comes in a papery skin or rind which I think you can eat but I prefer to remove it) and sliced the chorizo into slices about half a cm thick and added them to the pan.

I seared these again for another couple of minutes until the outside was slightly browned and crispy and they had released some of their oil.  I removed these from the pan and set them aside with the chicken thighs.

Then I sliced the red and white onions and diced up the red peppers.  I added these to the pan for about 5 mins to soften and absorb some of the flavours of the chorizo oil.  Then I sliced the garlic (you can crush it if you prefer) and thinly sliced the chilli and also added them to the pan and cooked for a further couple of minutes.

I added the chicken thighs and chorizo back into the pan, poured over the stock and the red wine and turned the heat up so that the stew was bubbling.  I removed the leaves from one of the sprigs of thyme and sprinkled them over the top, added the paprika and then seasoned the whole stew with plenty of salt and pepper.

I put the lid on the Le Creuset and put the entire dish into the oven to cook for about 2 hours – it can probably be ready after about an hour and a half or stay cooking for up to two and a half hours, it’s pretty happy to sit as long as it’s needed until you’re ready to serve it.Chicken & Chorizo Stew with Rioja, Spanish Style by Emma Eats & Explores - Gluten-Free, Grain-Free, Dairy-Free, Sugar-Free, SCD & Paleo

About 5 mins before you want to serve it, layer your serving dish with the raw spinach leaves and spoon the stew over the top.  If you want to serve it in the same dish you could always just stir the spinach through it.  Put the dish back in the oven for a about 5 mins until the spinach has wilted and then the Chicken & Chorizo Stew is ready to serve.Chicken & Chorizo Stew with Rioja, Spanish Style by Emma Eats & Explores - Gluten-Free, Grain-Free, Dairy-Free, Sugar-Free, SCD & Paleo

I think it would be lovely to serve it with some cooked chickpeas or some Patatas Bravas (if I could eat them…watch this space as I’m working on a Butternut Bravas recipe) or maybe even some Padron Peppers on the side.  It’s spicy, warming and satisfying, full of the smoky flavour of the chorizo and with a little kick from the chilli.  One bite and we were transported back to the tapas bars of Madrid where we’d spent New Year.

Print Recipe
Chicken Chorizo & Rioja, Spanish Style Stew Yum
A hearty, warming dish with spicy, Spanish flavours.
Prep Time 30 minutes
Cook Time 2 hours
Prep Time 30 minutes
Cook Time 2 hours
  1. Preheat the oven to 180C.
  2. Heat the oil in a large pan on the stove and fry off the chicken thighs so that they brown slightly. Remove from the pan.
  3. Slice the chorizo into fairly large pieces (1/2 cm thick) and fry in the pan for 2 mins until browned and crispy on the outside. Remove from the pan.
  4. Slice the onions and peppers and add to the pan with the olive oil and the oil released from the chorizo as it browned. Cook for about 5mins until softened and translucent.
  5. Slice or crush the garlic and thinly slice the chilli. Add these to the pan and cook for a further couple of minutes.
  6. Add the chicken thighs and chorizo back into the pan and pour over the stock and the red wine.
  7. Remove the leaves from one of the thyme sprigs and sprinkle over the stew. Add the paprika and season everything well with salt and pepper.
  8. Turn up the heat until it is bubbling and then put the lid on the the dish and transfer to the oven.
  9. Cook for about two hours until the chicken thighs and vegetables are tender and the sauce has reduced by half.
  10. Place the raw spinach in the serving dish and spoon over the stew and all the juices. Return to the oven for 5 minutes to wilt the spinach. Serve.
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Dietary & Allergy Information for Chicken & Chorizo Stew with Rioja

This Chicken & Chorizo Stew with Rioja is suitable for the following diets:

Grain-Free, Gluten-Free, Refined-Sugar Free, Dairy-Free, Paleo, Primal, Specific Carbohydrate Diet – SCD, Low Carb, LCHF.

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16 Comments Add yours

  1. Joanna says:

    Very yummy

  2. kage2015 says:

    Always interested in finding new delicious recipes. This chicken, chorizo and Rioja Spanish stew looks good. Plus I have everything except for the wine.

  3. I know my mom would love this recipe!!!!! Sending it to her inbox now, yum!

  4. erinklema says:

    Emma, I can’t wait to read about your New Year’s celebrations in Spain. Cooking a dish at home with the flavors of a place you’ve just visited is a wonderful way to remember your trip. I’m really into soups this winter. Or, well … always. So, I’ve pinned this for future reference. I might have to try it soon, but I’ll have to adapt the recipe at bit for a Crock Pot since I don’t have a Le Creuset yet. Someday though! Hope you have a happy new year!

    1. emmaeatsandexplores says:

      Thanks, you too! Looks like we have the same interests – foodie travel!! I think food is one of the best things about any destination and I love learning new cuisines and trying to replicate them. Hope you have a good New Year too!

  5. roseclearfield says:

    Happy New Year! The stew sounds comforting and filling, perfect for winter! Thanks for sharing. 🙂

  6. Ana Bazquez says:

    This look so so good! I’m pinning this!

  7. Oh yum! That looks so tasty, and sounds wonderful, I will most definitely try it out!

  8. Lauren says:

    Yummy! This looks amazing.

  9. Carly Delski says:

    Looks delicious! I’ll have to try it this weekend 🙂 Xx

  10. tpicou10 says:

    This looks so good! It’d be perfect for my family’s Sunday dinner.

  11. followmygut2014 says:

    OMGut this chorizo looks so good, hearty, and filling. Love how it looks like the perfect way to end a long day. You did a great job with this recipe!!!

    Danielle |

  12. Helen brummitt says:

    Is there any chance you might have the calores for this Emma

    1. emmaeatsandexplores says:

      I’m afraid I don’t count calories Helen but this is a link to a calorie converter – you can input the ingredients and number of servings and it tells you the calories per serving. If you’re worried about calories I’d recommend chicken breasts instead of thighs (they’re less fatty) and maybe halving the amount of chorizo! Hope that helps!

  13. Olga says:

    Emma, it looks perfect and tasty! Can’t wait to have this anytime of the day, love it!

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