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Jamie Oliver Chicken and Chorizo Stew Recipe

Jamie Oliver Chicken and Chorizo Stew Recipe
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Jamie Oliver’s Chicken and Chorizo Stew is a robust and satisfying dish that brings together chunks of chicken, slices of smoky chorizo, and a medley of vegetables, all cooked in a savory tomato sauce. This stew is easy to prepare and delivers deep, comforting flavors, making it an ideal one-pot meal for any night of the week.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 200g (7 oz) chorizo, sliced
  • 4 chicken thighs, boneless and skinless, cut into bite-sized pieces
  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • 2 carrots, peeled and sliced
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 can (400g/14 oz) diced tomatoes
  • 500ml (17 fl oz) chicken stock
  • 1 bay leaf
  • Salt and pepper, to taste
  • Fresh parsley, chopped (for garnish)
  • Crusty bread, for serving

Instructions

Step 1: Cook the Chorizo and Chicken

  • Heat the Oil: In a large pot or Dutch oven, heat the olive oil over medium heat.
  • Cook the Chorizo: Add the sliced chorizo to the pot and cook for 3-4 minutes until it releases its oils and becomes slightly crispy. Remove the chorizo from the pot and set aside, leaving the oil in the pot.
  • Brown the Chicken: In the same pot, add the chicken pieces and cook until browned on all sides. Remove the chicken from the pot and set aside with the chorizo.

Step 2: Sauté the Vegetables

  • Cook the Onion and Garlic: In the same pot, add the chopped onion and garlic. Cook for 3-4 minutes until softened and fragrant.
  • Add the Carrots and Peppers: Stir in the sliced carrots, red bell pepper, and yellow bell pepper. Cook for another 5 minutes until the vegetables begin to soften.

Step 3: Simmer the Stew

  • Add Spices and Tomatoes: Stir in the smoked paprika and ground cumin, then add the diced tomatoes and chicken stock. Mix well.
  • Return the Chicken and Chorizo: Add the browned chicken and chorizo back into the pot, along with the bay leaf. Bring the mixture to a boil, then reduce the heat to low and simmer for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.
  • Season the Stew: Season the stew with salt and pepper to taste. Remove the bay leaf before serving.

Step 4: Serve

  • Garnish and Serve: Ladle the stew into bowls, garnish with chopped fresh parsley, and serve hot with crusty bread on the side.

Find it online: https://britishbakingrecipes.co.uk/jamie-oliver-chicken-and-chorizo-stew/