Chicken and Chorizo Stew
  • 500g boned chicken thighs, cut into bite-sized pieces
  • 1 onion, sliced
  • 1 tsp smoked paprika
  • 2 cloves garlic, pasted or crushed
  • 1 sweet potato, diced
  • 1 stick celery, sliced into chunks
  • 2 carrots, sliced into chunks
  • 1 red pepper, diced
  • 1 tbsp tomato puree
  • 140g chorizo sausage (we like Unearthed chorizo), cut into small cubes
  • 400ml chicken stock (preferably homemade)
  • 1 200g (small tin) butter beans or kidney beans
  • 1 200g (small tin) chickpeas
  • 1 400g carton chopped tomatoes
  • Coconut oil for frying
  1. Place a large casserole dish or saucepan onto a medium heat and add a generous spoonful of coconut oil.
  2. Add the sliced onion and sweat until soft. Remove the softened onion and place to one side.
  3. Next, add the chorizo and lightly sauté until crisp and brown. Once cooked, remove the chorizo and keep to one side with the onions.
  4. Add the chicken pieces to the pan to seal in the delicious flavoured oil. You are only looking to brown the meat at this stage to add colour and flavour.
  5. Add the garlic, smoked paprika and tomato puree and cook for a minute or two. Then add all vegetables and return the onion and chorizo and stir thoroughly to prevent sticking.
  6. Pour in the chicken stock and chopped tomatoes. Bring up to a boil and then down to a gentle simmer. Place the lid on the pan and cook for 15 minutes. After this time, remove the lid and add the butter beans and chickpeas to the stew and allow to cook for a further 5 minutes in order to reduce the sauce and concentrate the flavours.
  7. Taste and season to your liking.
Our Cheese & Apple Scones taste great with this stew.
Recipe by Cooking Them Healthy at