A Glug of Oil

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Chicken and Chorizo Stew

Delicious Spanish-style Chicken and Chorizo Stew 

Marks and Spencer sells a fantastic range of ready-prepared meals and they do a range called 'Cook'.

Chicken and Chorizo Stew
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Last week I spied this Spanish-style chicken and chorizo stew with peppers, onions, smoked paprika and Arborio rice.

Anyway, I bought one to give it a try, and then I had a go at making it myself if we liked it; we loved it.

Top Recipe Tips!

  • Be sure to use smoked paprika, or it won't taste the same. I always use this brand of sweet smoked Pimentón de la Vera.
  • If it's good enough for Gordon Ramsay and Rick Stein then it's good enough for me! Seriously it is the best.
  • For this recipe, you will need a whole garlic bulb

How to Roast Garlic in the Oven

Preheat your oven to 200°C/400°F

Peel most of the paper off the garlic. Leave the head itself intact with all the cloves connected.

Cut the top off the head of garlic to expose the tops of the garlic cloves.

Drizzle a couple of teaspoons of olive oil over the exposed surface of the garlic, letting the oil sink down into the cloves.

Wrap the garlic in kitchen foil and roast in the oven for 40 minutes.

After 40 minutes, check how it's going - the garlic is done when a centre clove is completely soft when pierced with a sharp knife.

Once it's nice and soft, you can continue roasting until deeply golden for a more caramelized flavour, but check the garlic every 10 minutes. 

The exact roasting time will depend on the size of your garlic, the variety, and its age.

Love Chorizo?  Then you might like my Crispy Potatoes with Chorizo, Lemon and Garlic.

Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!

chicken and chorizo stew, chicken and chorizo recipe
dinner, main, chicken
Yield: 2-4
Author: Jan Bennett
Chicken and Chorizo Stew

Chicken and Chorizo Stew

Serves 4 if you serve with hunks of fresh crusty bread.See the post on how to roast a garlic bulb.
Prep time: 10 MinCook time: 2 H & 10 MTotal time: 2 H & 20 M


  • 500g skinless and boneless chicken thighs - cut into large bite-sized pieces
  • 100g cured Spanish Chorizo - sliced into 8mm (1/4 inch) slices
  • 1 tablespoon olive oil
  • 10g unsalted butter
  • 6 x baby tomatoes - halved
  • 1 x 400g tin of good quality chopped tomatoes
  • 250ml chicken stock made from a Knorr stock cube (OXO are too salty)
  • 1 large onion - cut into chunks
  • a whole bulb of garlic that has been roasted and squeezed from its skin - see the post on how to roast garlic
  • 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 heaped teaspoons of rose harissa
  • a pinch of freshly ground black pepper
Later on in the recipe you will also need
  • 90g uncooked Arborio rice
  • a small handful of freshly chopped flat-leaved parsley


Preheat your oven to 200°C/400°F or Gas 6
  1. Get yourself a nice big skillet or frying pan and fry the chorizo in a very tiny amount of olive oil.
  2. I like to fry mine until it's crispy but you need not fry it for long. You're looking for the lovely orange-coloured oil that comes out of it. Once the chorizo is to your liking, remove it and set it aside. Do not wash that pan!
  3. 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.
  4. After a couple of minutes stir in the roasted garlic. Fry for a few minutes and then add the tomatoes, tin tomatoes, stock, paprika, rose harissa, sugar, tomato puree and black pepper.
  5. Fear not that it all looks a bit watery at this stage - later on, the rice will soak up loads of the lovely juices. Put the chicken into a casserole dish add the sauce and peppers etc and give it a good stir.
  6. 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.
  7. When that time has passed, add the uncooked rice and give it all another stir.
  8. Put it back into 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 into the oven for another 10 minutes to heat the chorizo through and to make sure the rice is cooked.
  9. Once you're sure the chicken is cooked through and that the rice is perfectly cooked, serve straight away with freshly baked crusty bread.
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  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 delish...it'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...


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