EASY CHICKEN, CHORIZO AND CHICKPEA STEW
Quick, easy and packed with delicious Spanish flavours, this Easy Chicken, Chorizo and Chickpea Stew is going to be your new favourite midweek meal! Plus it's a fab 'fill the freezer' recipe (and once you've tasted it, you're definitely going to want to batch cook this - in BIG batches!)
Provided by Eb Gargano
Categories Main Course
Time 30m
Number Of Ingredients 14
Steps:
- Place the oil, onion and pepper in a wide and fairly deep saucepan. Fry over a low heat, with the lid on, for 3-5 minutes, until the onions and peppers have softened. Stir occasionally.
- Add the chorizo and cook for 1 more minute with the lid off. Stir occasionally.
- Add the garlic, chilli flakes and smoked paprika. Cook for 1 more minute with the lid off. Stir occasionally.
- Tip in the tomatoes and chickpeas. Then add the diced chicken, stock cube and black pepper. Bring to the boil, then turn down low and simmer for 15 minutes with the lid off, until the chicken is cooked through and the sauce has thickened. Stir occasionally.
- Serve with brown rice, greens and a glass of Rioja... or whatever accompaniments you prefer!
Nutrition Facts : Calories 395 kcal, Carbohydrate 27 g, Protein 32 g, Fat 18 g, SaturatedFat 5 g, Cholesterol 115 mg, Sodium 1139 mg, Fiber 8 g, Sugar 7 g, ServingSize 1 serving
SPANISH CHICKEN WITH CHORIZO, POTATOES & CHICKPEAS
Give Sunday lunch a twist with this hearty one-pot roast with sweet paprika, garlic and saffron - serve with crusty bread to mop up the juices
Provided by Sarah Cook
Categories Dinner, Main course
Time 1h40m
Number Of Ingredients 14
Steps:
- Heat oven to 200C/180C fan/gas 6. Insert the zested, halved lemon into the chicken cavity, and mix the 1 tbsp paprika with 1 tbsp of the oil and some seasoning. Rub this all over the chicken and sit it in the middle of a big roasting tin. Toss the potatoes and chorizo with the rest of the oil and scatter around the chicken. Cover everything with a big tent of foil and roast for 30 mins.
- Remove the foil from the tin, baste the chicken, then stir the lemon wedges and garlic cloves into the spuds and chorizo. Roast uncovered for another 30 mins while you mix the wine, stock and 1 pinch of saffron together.
- Pour the stock mixture into the tin with the chickpeas and some seasoning, stirring together with the potato and chorizo, then put back in the oven for a final 30 mins.
- Check the chicken is cooked through, then stir the parsley into the tin. Mix the lemon zest, another pinch of saffron and 1-2 pinches of paprika into the yogurt and serve alongside.
Nutrition Facts : Calories 831 calories, Fat 42 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 6 grams sugar, Fiber 8 grams fiber, Protein 62 grams protein, Sodium 1.5 milligram of sodium
RED WINE-BRAISED CHICKEN WITH CHORIZO AND CHICKPEAS
Steps:
- Place raisins in a small bowl; cover with hot water. Set aside.
- Mix cumin, paprika, 1 1/4 tsp. salt, and 1/4 tsp. cayenne in another small bowl. Pat chicken dry and rub all over with spice mixture.
- Heat oil in a 5-7-qt. Dutch oven or large wide saucepan over medium-high. Add chorizo and cook, stirring frequently, until crisp, 5-8 minutes.
- Meanwhile, mix chickpeas, orange zest, remaining 3/4 tsp. salt, and a pinch of cayenne in a medium bowl.
- Using a slotted spoon, transfer chorizo to chickpea mixture; stir to combine. Drain all but 2 Tbsp. fat from pan, then return to medium-high heat. Cook chicken, skin side down, until well-browned, 12-14 minutes. Transfer to a plate skin side up. Add onion to pan and cook, stirring occasionally, until just tender, about 3 minutes.
- Add wine and broth. Bring to a boil, nestle chicken skin side up into onions in pan. Lower heat to medium, cover, and cook until chicken is cooked through, about 10 minutes. Meanwhile, drain raisins and stir into chorizo mixture.
- Stir chorizo mixture and Sherry vinegar into chicken mixture. Cook, uncovered, until heated through, about 1 minute. Stir in 1/3 cup parsley, then divide among 4 plates. Top with remaining 1 Tbsp. parsley and serve.
SPANISH CHICKEN WITH CHORIZO AND CHICKPEAS
Make and share this Spanish Chicken With Chorizo and Chickpeas recipe from Food.com.
Provided by jenpalombi
Categories Chicken Breast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Purée the tomatoes and their juices, the vinegar, saffron, and 1/2 cup water in a blender or food processor. Season the chicken with 1 teaspoons salt and 1/2 teaspoons black pepper, dredge the chicken in the flour, and shake off any excess.
- Heat 1-1/2 Tbs. of the oil in a 12-inch skillet over medium-high heat until shimmering hot. Add the chicken and cook without touching until browned, 2 to 3 minutes. Flip and cook until the other sides brown, 2 minutes more. Transfer to a plate.
- Add the remaining 1 Tbs. oil to the pan and then add the chorizo and garlic. Cook, stirring often, until they start to brown, 1 to 2 minutes. Add the tomato purée, chickpeas, and thyme and bring to a boil. Add the chicken, nestling it into the sauce. Reduce the heat to a simmer, cover, and cook until the chicken is cooked through, about 10 minutes. Season to taste with salt and pepper. Remove the garlic cloves before serving, if you like.
Nutrition Facts : Calories 646, Fat 34.8, SaturatedFat 10.2, Cholesterol 125.5, Sodium 1162.4, Carbohydrate 36.2, Fiber 6.3, Sugar 2.8, Protein 45.9
CHICKPEA AND CHORIZO SOUP
This simple Spanish-style Chickpea and Chorizo soup is a favorite at our house, making an appearance at least once a month (if not more!) during the chilly months. The recipe starts off simply--sliced Spanish-style chorizo sauteed with onions and garlic until fragrant. Then you add some rinsed canned chickpeas, tomatoes, a few spices, and chicken broth, and let the whole thing simmer for about half an hour or so. And that's really it! Serve it up right away or divide into batches for lunch tomorrow. This thing can be heated and reheated half a dozen times, and it always tastes fantastic. A chunk of crusty bread is optional, but definitely recommended.
Provided by Alejandra Ramos
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the oil in a large pot over medium heat. Add the chorizo and onion and cook until the chorizo crisps slightly and the onion softens, 3 to 4 minutes. Stir in the garlic, paprika, cumin and cayenne until combined. Stir in the chickpeas, tomatoes with their liquid and chicken broth until combined. Bring the liquid to a boil, then lower the heat and simmer until the liquid has reduced slightly, about 20 minutes. Season to taste with the salt and black pepper. Serve with crusty bread, if desired.
CHORIZO & CHICKPEA STEW
A casual storecupboard Spanish-inspired casserole that can be served in a tapas spread or simply with some toasted bread
Provided by Jennifer Joyce
Categories Dinner, Main course
Time 15m
Number Of Ingredients 10
Steps:
- In a frying pan, fry the chorizo, onion and garlic for 5 mins or until the chorizo is browning on the outside. Drain the excess oil, then stir in the spices.
- Pour in the tomatoes, lemon juice, chickpeas and seasoning. Bubble for 5 mins more to thicken slightly, then sprinkle over the parsley. Serve with toasted sourdough.
Nutrition Facts : Calories 529 calories, Fat 28 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 12 grams sugar, Fiber 9 grams fiber, Protein 30 grams protein, Sodium 2.7 milligram of sodium
CHICKPEAS AND CHORIZO
Garbanzo beans, or chickpeas, and chorizo is a classic Spanish dish sometimes served as tapas and sometimes as a full stew. This recipe adds potatoes to make a it little more hearty as a full meal. Serve with a citrus and fennel salad and some crusty bread for a full meal. I like to leave the garlic cloves whole as above and spread the cloves on the bread during meal. If you don't, then reduce garlic but chop and don't add until after liquid has been added or it may scorch.
Provided by Pete Zaria
Categories Soups, Stews and Chili Recipes Stews
Time 9h20m
Yield 6
Number Of Ingredients 11
Steps:
- Put garbanzo beans into a large container; add enough cool water to cover by several inches. Soak beans 8 hours to overnight. Drain and rinse before using.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
- Halve both the red bell pepper and green bell pepper from top to bottom. Remove and discard the stem, seeds, and ribs. Arrange pepper halves with cut sides down onto the prepared baking sheet.
- Roast peppers under the preheated broiler until their skins have blackened and blistered, 5 to 8 minutes; transfer to a bowl and tightly seal bowl with plastic wrap to steam the peppers as they cool until the skins are loosened, about 20 minutes. Remove and discard skins. Slice peppers.
- Heat canola oil in a pot over medium heat. Cook and stir potatoes in hot oil until browned, about 10 minutes; add chorizo and continue to cook and stir until chorizo is hot, 3 to 5 minutes more. Stir peppers, onion, garlic cloves, paprika, and salt into the potato mixture; cook, stirring infrequently, until the onion softens, about 10 minutes more.
- Stir soaked garbanzo beans into the mixture. Pour sherry over everything. Bring the mixture to a simmer, reduce heat to medium-low, place a cover on the pot, and cook at a simmer until the beans are tender, 10 to 15 minutes.
Nutrition Facts : Calories 411.3 calories, Carbohydrate 36.5 g, Cholesterol 37.4 mg, Fat 21.1 g, Fiber 8.6 g, Protein 19.1 g, SaturatedFat 6.6 g, Sodium 793.1 mg, Sugar 7.3 g
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EASY SPANISH CHICKEN AND CHORIZO STEW (WITH CHICKPEAS)
From whereismyspoon.co
Ratings 11Calories 551 per servingCategory Stews
- Prepare the rest of the ingredients. Chop the garlic and give it together with the spices – bay leaves, thyme, oregano, sweet paprika, smoked paprika, cumin, coriander, and red chili flakes - to a small bowl.
- Drain and rinse the chickpeas, quarter the chicken thighs, chop the bell peppers and tomatoes into small cubes. Keep them separated from the spices, the onions, and chorizo.
- Heat a Dutch oven or another heavy-bottomed pot without adding any oil, the chorizo will release enough fat to cook the onions. Add the onions and the chorizo to the pot and saute on medium heat for about 4-5 minutes until the onions are soft.
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5/5 (7)Servings 6Cuisine SpanishTotal Time 1 hr
- Place the chicken in a large pot and add the stock and enough water to cover it. Add the onion, garlic, bay leaf, celery, and bring to a boil. Skim foam off the top if any (if it appears later, skim again), cover the pot, and simmer for 10 minutes over low heat. Add the carrots and potatoes and simmer for 15 minutes more.
- Meanwhile, in a pot of boiling water, cook the chorizo sausages for a couple of minutes and drain them. Add the sausages and chickpeas to the pot with the chicken. Cover and continue simmering until the chicken is cooked through. It should take about 20 minutes.
- In a food processor, add the parsley, tomatoes, and 1/3 cup of the chicken cooking liquid. Process until the tomatoes are crushed but not pureed.
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