Chicken Chorizo Potato Stew
How to make Chicken Chorizo Potato Stew
500g/17.6oz Boneless Chicken Thighs, cut into bite size chunks
200g/7oz Chorizo, sliced
1 Onion, diced
3 Cloves Garlic, crushed
1 Large Red Bell Pepper, chopped into 1 inch lengths
2 Tomatoes, diced
3 Large Potatoes, peeled and cubed into bite size pieces
1 Tbls Cumin
1 Tbls Paprika
2 Cups Chicken Stock
Salt and pepper
1 Tbls Cornflour (Cornstarch) mixed with a little water (optional)
Handful of chopped Parsley
Crusty Bready to serve
In a large deep pan with a little olive oil and butter, brown the chicken.
Remove from pan and set aside.
Add the onions, when they start to soften add the garlic and saute for just 1 minute.
Add the sliced chorizo and cook for a few minutes then add the chicken, bell pepper, tomatoes (remove any liquid), potatoes, cumin and paprika.
Once you can start smelling the spices pour in the stock.
Season with salt and pepper then half cover with a lid, reduce to low heat and cook for 30 minutes or until the potatoes are cooked and the sauce has thickened (If you prefer it thicker add the cornflour mixed with water).
Stir through chopped parsley.
Leave to rest for 5 minutes with lid on and serve with crusty bread.
Calories: 400 kcal | Protein: 25 g | Carbohydrates: 25g | Dietary Fiber: 3g | Sugars: 3g | Fat: 20g | Saturated Fat: 7g | Cholesterol: 80mg | Sodium: 800mg | Potassium: 800mg
Frequently Asked Questions:
Can I use chicken breast instead of chicken thighs?
Yes, you can use chicken breast if you prefer leaner meat.
Keep in mind that chicken breast tends to cook faster than thighs, so adjust the cooking time accordingly to avoid overcooking.
Is chorizo sausage spicy?
Chorizo sausage can vary in spiciness depending on the type and brand.
If you prefer a milder stew, you can look for a mild or sweet chorizo variety.
Removing the seeds from the red bell pepper and omitting the optional cornflour can also help reduce the overall spiciness.
Can I make this stew in advance and reheat it later?
Yes, this stew can be made in advance and reheated.
In fact, many stews and soups develop even more flavor when reheated.
Store it in the refrigerator in an airtight container, and when reheating, add a little extra chicken stock or water if needed to adjust the consistency.
What type of potatoes work best in this stew?
The recipe suggests using Yukon Gold potatoes, but you can also use other waxy or all-purpose potatoes.
Waxy potatoes tend to hold their shape better when cooked, which is desirable in a stew like this.
Can I omit the cornflour for thickening?
Yes, you can omit the cornflour if you prefer a thinner stew.
The potatoes will naturally release some starch as they cook, contributing to the thickness of the stew.
Adding the cornflour mixed with water is an optional step for those who prefer a thicker consistency.
What type of chorizo should I use for this stew?
You can use either Spanish (cured) chorizo or Mexican (fresh) chorizo, depending on your preference.
Spanish chorizo is usually cured and has a smoky flavor, while Mexican chorizo is fresh and often has a more intense spice blend.
Both work well in this recipe, so choose the one you prefer.
Can I make this stew less spicy?
If you want to reduce the spiciness, you can use a milder chorizo variety or remove the seeds and membranes from the red bell pepper before adding it to the stew.
Adjust the amount of paprika to your taste as well, as it can add some heat.
Can I substitute other vegetables for the red bell pepper?
Yes, you can customize this stew by using other vegetables of your choice.
Bell peppers of different colors, green beans, or corn kernels can be excellent alternatives or additions to the red bell pepper.
Do I need to peel the potatoes?
The recipe suggests peeling the potatoes, but it’s not strictly necessary.
Some people prefer to leave the potato skins on for added texture and flavor.
Feel free to peel or leave them as you like.
What’s the best way to serve this stew with crusty bread?
To enjoy this stew with crusty bread, simply ladle it into bowls and serve with slices of your favorite crusty bread or baguette on the side.
The bread can be used for dipping into the flavorful broth.