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Rafaella's Chicken, Chorizo and Chickpea Stew

A community recipe by

Not tested or verified by Nigella.com

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Introduction

ch-ch-ch! My favourite little old Spanish lady's stew. Pollo con garbanzos, azafran y chorizo. She cooks hers in a pressure cooker, but I'm not brave enough. It's goopey and stodgey but wolf-down delish. Serve with crusty bread, lots of black pepper and red wine.

ch-ch-ch! My favourite little old Spanish lady's stew. Pollo con garbanzos, azafran y chorizo. She cooks hers in a pressure cooker, but I'm not brave enough. It's goopey and stodgey but wolf-down delish. Serve with crusty bread, lots of black pepper and red wine.

Ingredients

Serves: 4-6

Metric Cups
  • 1 tablespoon oil
  • 1 kilogram chicken (I use thighs and drumsticks)
  • 3 onions (chopped)
  • 2 sticks celery (chopped)
  • 4 cloves garlic (crushed)
  • 1 chorizo (whole, or one about 6 inches long, chunked into bite size pieces)
  • 3 carrots (sliced thick)
  • 250 millilitres chicken stock
  • 400 grams chickpeas (tinned, drained - or equivalent dry, soaked)
  • 400 grams chopped tomatoes
  • 1 teaspoon turmeric
  • 2 teaspoons paprika
  • 1 pinch of saffron
  • ½ teaspoon dried chilli flakes (or fresh chopped chilli)
  • 125 millilitres red lentils
  • 1 tablespoon oil
  • 2⅕ pounds chicken (I use thighs and drumsticks)
  • 3 onions (chopped)
  • 2 sticks celery (chopped)
  • 4 cloves garlic (crushed)
  • 1 chorizo (whole, or one about 6 inches long, chunked into bite size pieces)
  • 3 carrots (sliced thick)
  • 9 fluid ounce chicken broth
  • 14⅛ ounces garbanzo beans (tinned, drained - or equivalent dry, soaked)
  • 14⅛ ounces diced tomatoes
  • 1 teaspoon turmeric
  • 2 teaspoons paprika
  • 1 pinch of saffron
  • ½ teaspoon red pepper flakes (or fresh chopped chilli)
  • 4 fluid ounce red lentils

Method

Rafaella's Chicken, Chorizo and Chickpea Stew is a community recipe submitted by kadaty and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Heat oil in large pan Add chicken, onion, celery and fry until softened and starting to brown
  • Add garlic and chorizo, keep frying Add half the stock, the tomatoes, carrots, chickpeas and spices.
  • Reduce heat and simmer for 30-45 mins, stirring occasionally adding more stock if necessary
  • Add lentils, cook for a further 20 mins, watching that it doesn't dry out.
  • Ladle into big bowls.
  • Heat oil in large pan Add chicken, onion, celery and fry until softened and starting to brown
  • Add garlic and chorizo, keep frying Add half the stock, the tomatoes, carrots, garbanzo beans and spices.
  • Reduce heat and simmer for 30-45 mins, stirring occasionally adding more stock if necessary
  • Add lentils, cook for a further 20 mins, watching that it doesn't dry out.
  • Ladle into big bowls.
  • Additional Information

    The boy loves this stew with herby suet dumplings. which isn't very Spanish, but really yum never-the-less.

    The boy loves this stew with herby suet dumplings. which isn't very Spanish, but really yum never-the-less.

    Tell us what you think

    What 2 Others have said

    • A fab easy to make super meal for someone who is new to cooking dishes from other countries. Thank you.

      Posted by 1st Minxy on 10th May 2015
    • A delicious family stew much liked by my family. Thank you!

      Posted by Monkeyk2 on 2nd September 2014
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