Smoky One-Pot Chicken and Chorizo Stew

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes

Quick Ingredients

• 2 tbsp olive oil
• 1.1 lb (500 g) boneless, skinless chicken thighs, 1 in / 2.5 cm chunks
• 7 oz (200 g) cured Spanish chorizo, sliced into 0.5 in (1 cm) rounds
• 1 large onion, finely chopped
• 1 red bell pepper, diced
• 1 large carrot, diced
• 3–4 garlic cloves, minced
• 1 lb (450 g) waxy potatoes, 1 in / 2.5 cm chunks
• 1.5 tsp smoked paprika + 0.5 tsp hot paprika (optional)
• 1 tsp ground cumin
• 1 bay leaf
• 2 tbsp tomato paste
• 1 can (14.5 oz / 400 g) diced tomatoes
• 2 cups (480 ml) chicken stock
• 1 tsp fine salt, 0.5 tsp black pepper (plus more to taste)
• 1 tsp sugar (optional, to balance acidity)
• 1 tbsp red wine or sherry vinegar
• 2 tbsp chopped fresh parsley (for serving)

Do This

• 1. Season chicken with salt and pepper. Heat 1 tbsp oil in a heavy pot over medium-high, brown chorizo 3–4 minutes; remove.
• 2. Add chicken to the same pot, brown 5–7 minutes until golden; remove to the plate with chorizo.
• 3. Add remaining 1 tbsp oil, sauté onion, bell pepper, and carrot 5–7 minutes until soft. Stir in garlic, paprika, cumin, and bay leaf; cook 1 minute.
• 4. Stir in tomato paste, cook 1 minute. Add diced tomatoes, chicken stock, sugar, and a pinch of salt; bring to a simmer.
• 5. Return chicken and chorizo to the pot with potatoes. Simmer gently, partially covered, 30–35 minutes until potatoes are tender and chicken is cooked through (165°F / 74°C).
• 6. Stir in vinegar and adjust seasoning. Sprinkle with parsley and serve hot with crusty bread.

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Why You’ll Love This Recipe

• Deep, smoky flavor from Spanish chorizo and smoked paprika, with almost no fuss.
• A true one-pot meal: protein, potatoes, and veggies all simmered together.
• Very forgiving and flexible; great for using up extra vegetables you have on hand.
• Even better the next day, making it perfect for make-ahead dinners or meal prep.

Grocery List

• Produce: 1 large onion, 1 red bell pepper, 1 large carrot, 3–4 garlic cloves, 1 lb (450 g) waxy potatoes, 1 small bunch fresh parsley (and optional: 1 celery stalk, 1 lemon).
• Dairy: None required (optional for serving: sour cream or plain Greek yogurt).
• Pantry: Olive oil, fine salt, black pepper, smoked paprika, hot paprika (optional), ground cumin, bay leaf, tomato paste, 1 can diced tomatoes (14.5 oz / 400 g), chicken stock or broth, sugar, red wine or sherry vinegar, cured Spanish chorizo, boneless skinless chicken thighs.

Full Ingredients

Main Stew

• 2 tbsp olive oil, divided
• 1.1 lb (500 g) boneless, skinless chicken thighs, trimmed and cut into 1 in (2.5 cm) chunks
• 0.75 tsp fine salt (for seasoning chicken), plus more to taste
• 0.25 tsp freshly ground black pepper (for seasoning chicken), plus more to taste
• 7 oz (200 g) cured Spanish chorizo, sliced into 0.5 in (1 cm) thick rounds
• 1 large yellow or brown onion, finely chopped (about 1.5 cups / 200 g)
• 1 red bell pepper, seeded and diced (about 1 cup / 130 g)
• 1 large carrot, peeled and diced (about 0.75 cup / 100 g)
• 1 celery stalk, finely diced (optional, about 0.5 cup / 60 g)
• 3–4 garlic cloves, minced (about 1.5 tbsp)
• 1.5 tsp smoked paprika (pimentón dulce)
• 0.5 tsp hot smoked paprika or regular paprika (optional, for gentle heat)
• 1 tsp ground cumin
• 1 dried bay leaf
• 2 tbsp tomato paste
• 1 can (14.5 oz / 400 g) diced tomatoes with their juices
• 2 cups (480 ml) chicken stock or broth (low-sodium if possible)
• 1 tsp granulated sugar (optional, to soften tomato acidity)
• 1 lb (450 g) waxy potatoes (Yukon Gold or similar), peeled if desired and cut into 1 in (2.5 cm) chunks

To Finish & Serve

• 1 tbsp red wine vinegar or sherry vinegar
• Salt and black pepper, to taste
• 2–3 tbsp fresh flat-leaf parsley, roughly chopped
• Optional: 0.25 cup (35 g) pitted green olives, halved, stirred in at the end
• Optional: Lemon wedges and crusty bread, for serving

Step-by-Step Instructions

Step 1: Prep and season the chicken

Pat the chicken thighs dry with paper towels. This helps them brown instead of steam. Cut them into bite-sized chunks, about 1 in (2.5 cm). Place the pieces in a bowl and season with 0.75 tsp fine salt and 0.25 tsp freshly ground black pepper. Toss to coat evenly and set aside while you prepare the vegetables.

Finely chop the onion, dice the red bell pepper and carrot, and (if using) dice the celery. Mince the garlic. Peel the potatoes if you like (leaving the skins on works well with waxy potatoes), then cut them into 1 in (2.5 cm) chunks. Having everything ready before you start cooking makes the rest of the recipe very straightforward.

Step 2: Brown the chorizo and chicken

Place a large, heavy pot or Dutch oven (at least 4-quart / 4-liter) over medium-high heat. Add 1 tbsp of the olive oil. When the oil is hot and shimmering, add the sliced chorizo in a single layer. Cook for 3–4 minutes, turning once, until the slices are lightly browned and have released some of their paprika-red fat. Use a slotted spoon to transfer the chorizo to a plate, leaving the flavorful fat in the pot.

Add the seasoned chicken pieces to the pot in a single layer (work in two batches if needed to avoid overcrowding). Brown for 5–7 minutes, turning occasionally, until the chicken is golden on the outside. It does not need to be fully cooked yet. Transfer the browned chicken to the plate with the chorizo. Keep all the browned bits stuck to the bottom of the pot; they will add lots of flavor to the stew.

Step 3: Soften the aromatics and toast the spices

Reduce the heat to medium and add the remaining 1 tbsp olive oil to the pot if it looks dry. Add the chopped onion, red bell pepper, carrot, and celery (if using). Cook, stirring occasionally, for 5–7 minutes, until the vegetables are softened and the onion is translucent. Scrape up any browned bits on the bottom of the pot as the vegetables release their moisture.

Add the minced garlic, smoked paprika, hot paprika (if using), ground cumin, and bay leaf. Stir constantly for about 1 minute, just until the spices become very fragrant. This quick toasting step wakes up their flavor but be careful not to let the garlic or spices burn; if they start to darken too quickly, reduce the heat slightly.

Step 4: Build the tomato and stock base

Stir in the tomato paste and cook for 1 minute, letting it darken slightly and coat the vegetables. This caramelizes the tomato paste and deepens the overall flavor of the stew. Pour in the diced tomatoes with their juices and the chicken stock. Add the sugar if using, and a small pinch of salt (remember that the chorizo is salty, so do not overdo it yet).

Stir well, scraping the bottom of the pot to fully lift any remaining browned bits into the liquid. Bring the mixture up to a gentle simmer over medium-high heat, then reduce the heat to medium-low.

Step 5: Add potatoes, chicken, and chorizo, then simmer

Add the potato chunks to the pot, then return the browned chicken and chorizo (along with any juices on the plate) to the stew. Stir to distribute everything evenly. When the stew returns to a gentle simmer, adjust the heat so it stays at a low, steady bubble rather than a vigorous boil.

Cover the pot with a lid, leaving it slightly ajar to let some steam escape. Simmer for 30–35 minutes, stirring once or twice, until the potatoes are tender when pierced with a fork and the chicken is cooked through. The chicken pieces should reach an internal temperature of at least 165°F (74°C). If the stew ever looks too thick during simmering, you can add a splash of water or extra stock.

Step 6: Adjust thickness and season to taste

Once the potatoes are tender, check the consistency of the stew. It should be thick and hearty, with a rich tomato-paprika broth that still has some body. If it is too thin, remove the lid and simmer uncovered for 5–10 minutes more to reduce. If it is too thick, stir in a little more stock or hot water until you like the texture.

Fish out and discard the bay leaf. Stir in the red wine or sherry vinegar; this brightens and balances the smokiness and richness. Taste and add more salt and black pepper as needed. If you like olives, stir them in now so they can warm through for 2–3 minutes.

Step 7: Garnish and serve

Turn off the heat and let the stew rest for 5 minutes; this helps the flavors settle and makes it easier to serve. Sprinkle generously with chopped fresh parsley just before serving. If you enjoy a citrusy finish, serve with lemon wedges for squeezing over each bowl.

Ladle the chicken and chorizo stew into warm bowls, making sure each serving gets a good mix of chicken, chorizo slices, potatoes, and vegetables. Serve hot with crusty bread, a rustic roll, or a simple green salad on the side. This stew will be very hot and steamy straight from the pot, so take care when serving.

Pro Tips

• Use cured Spanish chorizo, not fresh Mexican chorizo. Spanish chorizo is firm, sliceable, and already seasoned and smoked. It gives the stew its signature deep red color and smoky flavor.
• Do not rush the browning step. Take the full 5–7 minutes to brown the chicken and 3–4 minutes for the chorizo. The browned bits that form on the bottom of the pot add huge depth to the final stew.
• Choose waxy potatoes. Varieties like Yukon Gold or red potatoes hold their shape better during simmering than starchy potatoes, which can fall apart and make the stew gluey.
• Adjust heat with hot paprika, not just chili flakes. Hot smoked paprika layers in warmth while reinforcing the smoky flavor rather than overwhelming it with sharp chili heat.
• Oven-simmer option. For super tender results, after Step 5 you can cover the pot and bake at 325°F (160°C) for 45 minutes, until the chicken and potatoes are soft and the stew is thick and fragrant.

Variations

• Chickpea and spinach boost: Add 1 can (15 oz / 425 g) drained chickpeas in the last 15 minutes of simmering and stir in 2 large handfuls of baby spinach right at the end until just wilted.
• Smoky pork version: Swap the chicken thighs for the same weight of pork shoulder cubes and increase simmering time in Step 5 to 45–50 minutes, until the pork is very tender.
• Extra-spicy: Use all hot smoked paprika (2 tsp total), and add 0.25–0.5 tsp crushed red pepper flakes with the spices in Step 3 for a bigger kick.

Storage & Make-Ahead

Let the stew cool to room temperature, then transfer it to airtight containers. Refrigerate for up to 3–4 days. The flavors actually deepen and improve overnight, making this a great make-ahead meal. Reheat gently on the stovetop over medium-low heat, adding a splash of water or stock if it has thickened too much. Stir occasionally until steaming hot in the center. For longer storage, freeze in airtight containers for up to 2–3 months. Thaw overnight in the refrigerator before reheating. Potatoes can soften slightly after freezing but will still taste good.

Nutrition (per serving)

Approximate values per serving (1/4 of the recipe): about 520 calories; 33 g protein; 29 g fat; 11 g saturated fat; 32 g carbohydrates; 5 g dietary fiber; 7 g sugars; 1,400 mg sodium (will vary based on broth, chorizo, and added salt). These figures are estimates and should be used as a general guide only.