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Spanish Stew

Published Wednesday, 30 June, 2010 by Philip Harrison




  • 8 Chicken thighs or Legs
  • 1 Onion ( Chopped)
  • Olive oil
  • 150g Chorizo (Diced)
  • 100ml Red wine
  • 800g tinned tomatoes
  • 1 clover of Garlic ( chopped small)
  • pinch of white sugar
  • Salt/Pepper
  • 600g potatoes (sliced)
  • 100-150 ml of Chicken stock
  • cherry tomatoes ( chopped)
  • serves about 4 people


Now firstly

On a medium heat brown your chicken in a little oil ( you might have to do it in batches) , then set them aside .

add you chopped onions to the pan and cook until soft while constantly siring then add the garlic and continue.

Add the chorizo and cook for between 3-4 minutes . Add the wine and reduce by half , then add both the tinned and the fresh tomatoes .

Now stir the stock in with the sugar and add salt + pepper and return the chicken. for about 15 minutes .

Add the potatoes and cook for another 30-35 minutes. you might want to add more wine/salt/pepper due to personal taste .

Serve! Its nice with big crusty bread ...


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