Adan Kendric Jamie Oliver’s Chicken and Chorizo Stew is a hearty and flavorful dish that brings together tender chicken, smoky chorizo, and a medley of vegetables in a rich tomato-based sauce. This stew is perfect for a cozy dinner, offering a satisfying combination of textures and robust flavors. The addition of chorizo adds a spicy, smoky depth that elevates the dish, making it a favorite for both casual family meals and entertaining guests.
Why This Recipe Is a Must-Try
- Rich and Hearty: The combination of chicken and chorizo creates a stew that’s both filling and deeply flavorful.
- Simple to Make: With straightforward steps and readily available ingredients, this stew is easy to prepare.
- Perfect for Batch Cooking: Great for making in large quantities and enjoying throughout the week.
- Versatile: Pairs well with a variety of sides like rice, crusty bread, or potatoes.
- Comfort Food: This warm and satisfying dish is perfect for colder days or whenever you need a comforting meal.
What is Jamie Oliver Chicken and Chorizo Stew?
Jamie Oliver’s Chicken and Chorizo Stew is a savory, slow-cooked dish that combines pieces of chicken with chorizo sausage, vegetables, and a tomato-based sauce. The stew is simmered until the chicken is tender and the flavors meld together, resulting in a rich and comforting meal.
Other Jamie Oliver Recipes
Jamie Oliver Chicken and Chorizo Stew Ingredients
- 4 chicken thighs, bone-in and skin-on
- 150g (5 oz) chorizo sausage, sliced
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 400g (14 oz) can of chopped tomatoes
- 200ml (7 fl oz) chicken stock
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 bay leaf
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Step-by-Step Instructions to Prepare Jamie Oliver Chicken and Chorizo Stew
Step 1: Prepare the Ingredients
- Season the Chicken: Season the chicken thighs with salt, pepper, and smoked paprika on both sides.
- Prepare the Vegetables: Chop the onion, mince the garlic, and slice the red and yellow bell peppers.
Step 2: Brown the Chicken and Chorizo
- Heat the Olive Oil: In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat.
- Brown the Chicken: Add the chicken thighs to the pot, skin-side down. Brown the chicken for about 5-7 minutes on each side until the skin is crispy and golden. Remove the chicken from the pot and set aside.
- Cook the Chorizo: In the same pot, add the sliced chorizo. Cook for 2-3 minutes until it starts to release its oils and becomes slightly crispy.
Step 3: Cook the Vegetables
- Sauté the Onion and Garlic: Add the chopped onion to the pot with the chorizo, cooking until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Add the Peppers: Stir in the sliced red and yellow bell peppers, cooking until they begin to soften, about 5 minutes.
Step 4: Build the Stew
- Add the Tomatoes and Stock: Pour in the chopped tomatoes and chicken stock, stirring to combine. Add the dried oregano and bay leaf.
- Return the Chicken: Place the browned chicken thighs back into the pot, nestling them into the sauce.
Step 5: Simmer the Stew
- Simmer the Stew: Bring the stew to a simmer, then reduce the heat to low. Cover the pot and let it simmer for 45 minutes to 1 hour, or until the chicken is tender and cooked through.
Step 6: Serve
- Garnish and Serve: Once the stew is done, remove the bay leaf and discard. Garnish with chopped fresh parsley and serve hot with your choice of sides.
What to Serve with Jamie Oliver Chicken and Chorizo Stew
- Crusty Bread: Perfect for soaking up the rich tomato sauce.
- Rice or Quinoa: Serve the stew over a bed of rice or quinoa for a complete meal.
- Mashed Potatoes: Creamy mashed potatoes are a great accompaniment to this hearty stew.
- Steamed Vegetables: Add a side of steamed green beans, broccoli, or asparagus for extra nutrients.
Expert Tips for Mastering Jamie Oliver Chicken and Chorizo Stew
- Use Bone-In Chicken: Bone-in, skin-on chicken thighs add more flavor to the stew and stay tender during the long cooking time.
- Customize the Spice Level: Add a pinch of chili flakes or use spicy chorizo if you prefer a bit of heat.
- Thicken the Sauce: If the stew is too thin, simmer uncovered for the last 10-15 minutes to reduce the sauce to your desired consistency.
- Batch Cooking: This stew is perfect for making in large quantities. It tastes even better the next day as the flavors continue to develop.
Variations of Jamie Oliver Chicken and Chorizo Stew
- Vegetable Additions: Add other vegetables like zucchini, carrots, or potatoes to make the stew even heartier.
- Seafood Twist: Add shrimp or mussels in the last 10 minutes of cooking for a seafood variation of this stew.
- Beans or Lentils: Stir in a can of cannellini beans or lentils towards the end of cooking for added protein and texture.
- Herb Substitutes: Swap out oregano for thyme or rosemary to change up the flavor profile.
How to Store Leftovers from Jamie Oliver Chicken and Chorizo Stew
- Cool Completely: Allow the stew to cool to room temperature before storing.
- Refrigeration: Store the stew in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop, making it even tastier the next day.
- Freezing: Freeze the stew in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.
How to Reheat Leftovers from Jamie Oliver Chicken and Chorizo Stew
Stovetop Reheating:
- Place the stew in a pot and heat over medium heat, stirring occasionally, until warmed through.
- Add a splash of water or stock if the stew has thickened too much during storage.
Microwave Reheating:
- For a quicker option, reheat individual portions in the microwave on medium power for 2-3 minutes, stirring halfway through.
Nutrition Value (Per Serving)
- Calories: 450 kcal
- Carbohydrates: 12g
- Protein: 32g
- Fat: 30g
- Fiber: 4g
- Sugar: 6g
- Sodium: 800mg
FAQs
Can I use boneless chicken for Jamie Oliver Chicken and Chorizo Stew?
Yes, boneless chicken breasts or thighs can be used in Jamie Oliver Chicken and Chorizo Stew. However, bone-in chicken adds more flavor and keeps the meat tender during the slow cooking process. If using boneless chicken, reduce the cooking time slightly to prevent the meat from becoming dry.
How can I thicken the sauce in Chicken and Chorizo Stew?
To thicken the sauce in Chicken and Chorizo Stew, simmer the stew uncovered for the last 10-15 minutes of cooking. This will allow some of the liquid to evaporate, creating a thicker, more concentrated sauce. Alternatively, you can stir in a slurry made from cornstarch and water.
Can I freeze Jamie Oliver Chicken and Chorizo Stew?
Yes, Jamie Oliver Chicken and Chorizo Stew can be frozen for up to 3 months. Make sure the stew has cooled completely before transferring it to a freezer-safe container. Thaw overnight in the refrigerator before reheating on the stovetop or in the microwave.
Final Words
Jamie Oliver’s Chicken and Chorizo Stew is a flavorful and satisfying dish that’s perfect for any occasion. With its rich, smoky sauce and tender chicken, this stew is sure to become a favorite in your home. Serve it with your favorite sides for a comforting meal that’s both hearty and delicious. Enjoy the warm, comforting flavors of this classic stew!
More Jamie Oliver Recipes
- Jamie Oliver Chicken Thighs
- Jamie Oliver Chicken Thighs Curry
- Jamie Oliver Chicken And Chorizo Risotto
- Jamie Oliver 5 Ingredients Chicken Lemon
- Jamie Oliver Chicken and Mushroom Risotto
Jamie Oliver Chicken And Chorizo Stew
- Prep Time: 15
- Cook Time: 60
- Total Time: 1 hour 15 minutes
- Yield: 4
- Category: Main Course
- Method: Stewing
- Cuisine: Spanish
Description
Jamie Oliver’s Chicken and Chorizo Stew is a savory, slow-cooked dish that combines pieces of chicken with chorizo sausage, vegetables, and a tomato-based sauce. The stew is simmered until the chicken is tender and the flavors meld together, resulting in a rich and comforting meal.
Ingredients
-
4 chicken thighs, bone-in and skin-on
-
150g (5 oz) chorizo sausage, sliced
-
1 large onion, chopped
-
2 garlic cloves, minced
-
1 red bell pepper, sliced
-
1 yellow bell pepper, sliced
-
400g (14 oz) can of chopped tomatoes
-
200ml (7 fl oz) chicken stock
-
1 teaspoon smoked paprika
-
1 teaspoon dried oregano
-
1 bay leaf
-
2 tablespoons olive oil
-
Salt and pepper to taste
-
Fresh parsley, chopped (for garnish)
Instructions
Step 1: Prepare the Ingredients
-
- Season the Chicken: Season the chicken thighs with salt, pepper, and smoked paprika on both sides.
-
- Prepare the Vegetables: Chop the onion, mince the garlic, and slice the red and yellow bell peppers.
Step 2: Brown the Chicken and Chorizo
-
- Heat the Olive Oil: In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat.
-
- Brown the Chicken: Add the chicken thighs to the pot, skin-side down. Brown the chicken for about 5-7 minutes on each side until the skin is crispy and golden. Remove the chicken from the pot and set aside.
-
- Cook the Chorizo: In the same pot, add the sliced chorizo. Cook for 2-3 minutes until it starts to release its oils and becomes slightly crispy.
Step 3: Cook the Vegetables
-
- Sauté the Onion and Garlic: Add the chopped onion to the pot with the chorizo, cooking until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
-
- Add the Peppers: Stir in the sliced red and yellow bell peppers, cooking until they begin to soften, about 5 minutes.
Step 4: Build the Stew
-
- Add the Tomatoes and Stock: Pour in the chopped tomatoes and chicken stock, stirring to combine. Add the dried oregano and bay leaf.
-
- Return the Chicken: Place the browned chicken thighs back into the pot, nestling them into the sauce.
Step 5: Simmer the Stew
-
- Simmer the Stew: Bring the stew to a simmer, then reduce the heat to low. Cover the pot and let it simmer for 45 minutes to 1 hour, or until the chicken is tender and cooked through.
Step 6: Serve
-
- Garnish and Serve: Once the stew is done, remove the bay leaf and discard. Garnish with chopped fresh parsley and serve hot with your choice of sides.
