One-Pot Spanish Chicken Stew with Chorizo and Chickpeas

This Spanish-inspired chicken stew brings together browned chicken thighs, smoky chorizo, chickpeas, potatoes, tomatoes and paprika in one hearty pot. Regional Spanish stews vary widely, but this version works because the chorizo seasons the broth as it cooks, while the potatoes and chickpeas make it satisfying enough to serve on its own.

Ingredients

1½ lb (680 g) boneless, skinless chicken thighs
1 tbsp (15 ml) olive oil
4 oz (115 g) Spanish cured chorizo, sliced into ¼-inch (6 mm) rounds
1 medium yellow onion, about 1 cup (150 g), diced
1 medium red bell pepper, about 1 cup (150 g), diced
3 garlic cloves, about 1 tbsp (9 g), finely chopped
1 tsp (2 g) smoked paprika, preferably Spanish pimentón
½ tsp (1 g) ground cumin
1 tbsp (15 g) tomato paste
1 can diced tomatoes, 14½ oz (411 g), with their juices
2 cups (475 ml) low-sodium chicken broth
12 oz (340 g) waxy potatoes, such as Yukon Gold, cut into ¾-inch (2 cm) pieces
1 can chickpeas, 15 oz (425 g), drained and rinsed (about 1½ cups/240 g drained)
¼ tsp saffron threads (about 0.1 g), optional
½ tsp fine salt, plus more to taste
¼ tsp freshly ground black pepper
⅓ cup (45 g) pitted green olives, halved
1 tbsp (15 ml) fresh lemon juice
2 tbsp (8 g) chopped fresh parsley

Instructions

Prepare the ingredients. Dice the onion and pepper, chop the garlic, slice the chorizo and cut the potatoes into evenly sized pieces so they cook at roughly the same rate. Drain and rinse the chickpeas. Pat the chicken thighs dry with paper towels; this helps them brown instead of steam. Keep raw chicken and its utensils separate from ingredients that will be added later, and wash your hands and work surface after handling it.
Brown the chicken, about 8 minutes. Heat the olive oil in a large, heavy pot or Dutch oven over medium-high heat. Add the chicken thighs in a single layer, working in batches if needed, and brown for about 4 minutes per side. They do not need to be cooked through yet. Transfer them to a clean plate. If the pot has very dark burnt bits, wipe those away; browned bits are welcome, but scorched ones can make the stew taste bitter.
Cook the chorizo, about 3 minutes. Add the sliced chorizo to the same pot and cook, stirring, until it releases some of its red-orange oil and begins to brown at the edges. Spanish cured chorizo is ready to eat, but here it is used to flavor the stew. If it sticks, lower the heat slightly rather than adding extra oil immediately; it will release more fat as it warms.
Soften the vegetables, about 8 minutes. Add the onion and red pepper. Cook, stirring occasionally, until softened and glossy, scraping up the browned bits from the bottom of the pot. If the mixture looks dry or begins to catch, add a tablespoon of broth or water. Stir in the garlic, smoked paprika and cumin for about 30 seconds, just until fragrant; paprika can turn bitter if left to scorch.
Build the broth, about 3 minutes. Stir in the tomato paste and cook for 1 minute to deepen its flavor. Add the diced tomatoes and broth, then stir well. If using saffron, crumble the threads between your fingers and add them now. They bring a subtle floral aroma and golden color, but the stew is still flavorful without them. Add the potatoes, chickpeas, salt and black pepper, then nestle the browned chicken thighs into the liquid.
Simmer until tender, about 25 minutes. Bring the pot to a gentle simmer, then cover and reduce the heat to medium-low. Keep the liquid bubbling gently rather than boiling hard. Stir once or twice, taking care not to break up the potatoes. Check that the potatoes are tender and that the thickest part of each chicken thigh reaches the USDA FSIS safe minimum internal temperature for poultry of 165°F (74°C), measured with a food thermometer. If the chicken is not there yet or the potatoes are still firm, simmer for a few more minutes and check again.
Finish and serve, about 3 minutes. Stir in the olives and lemon juice. Taste the broth before adding more salt, since chorizo and olives can both be salty. Let the stew sit off the heat for a couple of minutes, then scatter the parsley over the top. Serve hot, spooning broth, potatoes, chickpeas and chicken into each bowl.

Tips

Choose the right chorizo. Spanish cured chorizo is firm, seasoned and ready to eat; it is different from soft, raw Mexican chorizo. If Spanish chorizo is unavailable, use another fully cooked smoked sausage, such as kielbasa, and add a small pinch of extra smoked paprika. The flavor will be less specifically Spanish, but the stew will still be savory. If using raw Mexican chorizo, cook it fully and drain excess grease before continuing.
Keep the simmer gentle. A hard boil can make chicken thighs tighten and break the potatoes apart. Once the stew reaches a simmer, lower the heat until small bubbles appear now and then. If it gets thicker than you like, stir in broth a little at a time; if it seems thin, simmer uncovered for a few minutes at the end.
Cut potatoes evenly and season late. Pieces close to ¾ inch (2 cm) are more likely to become tender together. Broth, chorizo and olives all contribute salt, so start with the modest amount listed and taste after the olives go in. Salt can be added at the table, but it is difficult to correct an over-salted stew.
Use saffron only if you have it. Saffron is a traditional, distinctive seasoning in some Spanish rice and stew preparations, but it is optional here. There is no exact substitute; a tiny pinch of turmeric can add color, though it tastes earthier and will not reproduce saffron’s aroma. Omitting it is a good choice if you do not have it.

Serving Suggestions

This is a filling bowl meal, so it needs little alongside it. Serve the stew with crusty bread to mop up the tomato-and-paprika broth, or offer warm rice if you want to stretch it into a larger meal. A simple green salad dressed with olive oil and vinegar adds a crisp contrast without competing with the chorizo. For a more substantial spread, serve a small plate of roasted or sautéed vegetables on the side.

Bring the pot to the table if it is convenient, or ladle the stew into warmed bowls so the broth stays hot. A final squeeze of lemon brightens a serving that tastes especially rich, and extra parsley adds freshness. If serving bread, slice it just before dinner so it is ready for dipping; the broth is flavorful enough that a heavily seasoned side dish is unnecessary.

Variations

Add greens: Stir in 2 packed cups (about 60 g) of baby spinach during the last minute or two, just until wilted. For sturdier kale, remove tough stems, chop the leaves and add them about 8 minutes before the end of the simmer so they have time to soften.

Make it without chickpeas: Replace them with 1 cup (150 g) of drained butter beans, or leave them out and add another 4 oz (115 g) of potatoes. Butter beans are softer and creamier, while extra potatoes make the stew more substantial but less varied in texture.

Adjust the heat: The listed paprika is smoked but not necessarily hot. For a little warmth, add ¼ tsp (0.5 g) cayenne with the spices or serve hot sauce at the table. For a milder version, use sweet smoked paprika and choose a mild cured chorizo.

Use bone-in thighs: Bone-in thighs can work, but they need longer to cook and are less convenient to portion. Simmer until the meat is tender and the thickest part reaches 165°F (74°C), allowing extra time as needed; check the potatoes separately so they do not become overly soft. Boneless thighs are used in this recipe because their cooking time is more predictable.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of cooking, dividing a large batch into shallow containers so it cools more quickly. Store the stew in a covered container in the refrigerator for 3–4 days. The potatoes may soften as they sit, but the broth often tastes even more developed the next day. If you want to freeze portions, freeze them in airtight containers for up to 2–3 months for best quality; thaw overnight in the refrigerator before reheating.

Reheat only the amount you plan to serve. Warm it in a covered saucepan over medium-low heat, stirring occasionally and adding a splash of broth or water if the sauce has thickened. You can also microwave an individual portion in a covered, microwave-safe bowl, stirring partway through so it heats evenly. USDA FSIS guidance is to reheat leftovers to 165°F (74°C); check the center with a food thermometer. Avoid repeatedly cooling and reheating the whole pot.

Frequently Asked Questions

Can I make this stew ahead?
Yes. Cook it fully, cool it promptly, and refrigerate it in a covered container for up to 3–4 days. Reheat gently to 165°F (74°C) before serving. If making it a day ahead, you can wait to add the parsley and lemon juice until reheating; their fresh flavor is most noticeable when added at the end.

Can I use chicken breast instead of thighs?
Yes, but breast meat is leaner and can dry out if simmered for too long. Use similarly sized pieces and begin checking the thickest part with a thermometer before the potatoes are done. If it reaches 165°F (74°C) first, remove it to a clean plate while the potatoes finish, then return it to the pot to warm through. Thighs are more forgiving for this style of stew.

Can I use dried chickpeas?
Cook dried chickpeas completely before adding them; this recipe does not include time for soaking or cooking dried beans. Add about 1½ cups (240 g) cooked chickpeas in place of the drained canned chickpeas. Canned chickpeas are convenient and tender, while home-cooked ones may hold their shape more firmly depending on how they were cooked.

Why is my stew too thick or too thin?
Potato starch, the amount of liquid lost during simmering and the shape of the pot can all affect thickness. If it is too thick, stir in hot broth or water a few tablespoons at a time until it reaches the consistency you like. If it is too thin, simmer uncovered for a few minutes, stirring gently. Remember that the stew thickens further as it cools.

Can I make it without olives or saffron?
Yes. Leave out either ingredient without changing the cooking method. Olives add a salty, briny note, so taste the finished stew before deciding whether it needs extra salt. Saffron adds fragrance and color but is optional; the smoked paprika, tomatoes and chorizo still give the broth plenty of character.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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