Spanish Chicken Stew

Spanish Chicken Stew

This beautiful stew is a winner all year round. It's light and summery, but still hearty enough to warm your cockles on those dark autumn evenings. I love the smoky chorizo, which releases its paprika-rich oil and adds bags of flavour. If you want to cut the fat content, though, leave out the chorizo and add a little more smoked paprika.

For how many? Serves 4


  • 1 tsp coconut oil
  • 2 onions, sliced
  • 5 garlic cloves, crushed
  • 60g chorizo, sliced (optional)
  • 5 fresh thyme sprigs
  • 1 x 500g carton of tomato passata
  • 1 tbsp tomato purée
  • 500ml chicken stock
  • 500g boneless chicken thighs or breasts, skinned
  • 70g green olives, pitted
  • 1 red pepper, deseeded and cut into large cubes
  • 1 green pepper, deseeded and cut into large cubes
  • 100g fennel, thinly sliced
  • Sea salt
  • Black pepper


Heat the oil in a large pan and fry the onions for 5 minutes. Add the garlic and chorizo and cook for another few minutes.

Stir in the thyme and paprika, then add the passata, tomato purée and stock. Bring everything to a simmer, then add the chicken, cover the pan and cook over a very low heat for 1 hour.

Add the olives, peppers and fennel to the pan and cook for another 10 minutes. Season with salt and pepper to taste before serving. This is lovely with cauliflower rice.

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