Spanish-style Chicken and Chorizo Stew with Peppers, Onions and Smoked Paprika

Marks and Spencer sell a fantastic range of ready prepared meals and they do a range called 'Cook'.  Last week I spied this Spanish-style chicken and chorizo stew with peppers, onions, smoked paprika and Arborio rice.
I bought one to give it a try, but with every intention of having a go at making it myself if we liked it - we loved it.

Be sure to use smoked paprika, or it won't taste the same.

Served with nice fresh crusty bread this would probably serve 4 but us two being very greedy, ate the lot ourselves.

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Preheat your oven to 200C/400F or Gas 6
To serve 4 you will need:
Nice fresh crusty bread for dipping and mopping
a large skillet or frying p
a lidded casserole dish

And the following:

500g skinless and boneless chicken thighs - cut into large bite sized pieces
125g cured Spanish Chorizo - sliced into 8mm (1/4 inch) slices
a little olive oil and a small amount of butter
6 x baby tomatoes - halved
1 x 400g tin of Italian chopped tomatoes
250ml chicken stock made from a Knoor stock cube (Oxo are too salty)
1 large onion - cut into chunks
a whole bulb of garlic that's been roasted and squeezed from it's skin
1 red bell pepper - cut into big slices
1 green bell pepper - cut into big slices
1 and a half tablespoons of smoked paprika
1 tablespoon tomato puree
1 tablespoon of sugar
2 good teaspoons of Rose Harrisa
a pinch of freshly ground black pepper

A bit later you will also need:
90g uncooked Arborio rice
a small handful of freshly chopped flat leaved parsley

How to do it:

Get yourself a nice big skillet or frying pan and fry the chorizo in a very tiny amount of olive oil. I like to fry mine until it's crispy but you needed fry it for long. You are looking for the lovely orange coloured oil that comes out of it.
Once the chorizo is to your liking, remove it and set aside.
Do not wash that pan!
Add a glug of oil and a knob of butter to the pan and fry the onion and peppers in the lovely orange coloured oil. This will all add to give it a nice smokey taste.

After a couple of minutes stir in the roasted garlic.
Fry for just a couple of minutes and then add the tomatoes, tin tomatoes, stock, paprika, rose harissa, sugar, tomato puree and black pepper.

**Fear not that it all looks a bit watery at this stage - later you will add the rice which will soak loads of the lovely juices up.

Put the chicken into a casserole dish and add the sauce and peppers etc and give it a good stir.

Pop the lid on your casserole or cover with tightly with foil.
Put it on the middle shelf in your preheated oven and cook for 40 minutes.

When that time has past, add the uncooked rice and give it all another stir.

Put it back in to the oven for another 30 minutes and give it another stir, after that you will need to add the chorizo you fried earlier along with the chopped parsley and put it back in the oven for another 10 minutes to heat the chorizo through and to make sure the rice is cooked.
Once you're sure the chicken is cooked th
rough and that the rice is perfectly cooked, serve straight away with freshly baked crusty bread.

Love Chorizo?  Then you'll love my recipe for Crispy Potatoes with Chorizo, Lemon and Garlic.


  1. Jan, you're very talented. I don't think I could ever make something exactly the same or similar simply by reading the ingredients as shown on a ready meal or jar, hahaha. But I'm sure it'd be fun if I at least tried.

  2. Sounds like a spicy dish! No shame in finishing of a serving of 4 by yourselves! Haha I'm glad the dish was a success.

  3. This sounds 10,000 times better than the brought version!

    Maybe you should be in the test kitchen rather than on the shop floor?

  4. O HEAVENS.........THAT LOOKS AMAZING !!!!!!!!

  5. I wish that Marks and Spencers was still here in Canada. I loved so many things there. This stew is perfect for the season:D

  6. The word Chorizo alone evokes "yummy thoughts". I bet Chorizo would even make dessert taste's that wonderous of an ingredient.

  7. All I can say is...Hot Stuff!!! It looks fabulous and I love the addition of smoked paprika, Jan.

    Thanks for sharing...

    P.S. It's Fluffernutter Day on the other side of the Pond...


Thanks for taking the time to comment - much appreciated.

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