Jamie Oliver Chicken And Chorizo Stew Recipe [Tips & Tricks]

I remember the first time I made Jamie Oliver’s Chicken and Chorizo Stew. It was a chilly evening, and the cozy aroma instantly filled my kitchen, wrapping around me like a warm hug. This dish felt like the perfect answer to comfort food cravings. The smoky chorizo, tender chicken, and rich tomato base all melded together in a way that made me feel like I was sitting in a rustic Spanish kitchen. From that moment, it became a staple in my meal rotation.

If you’re looking for a stew that’s simple, satisfying, and bursting with flavor, Jamie’s recipe is your go-to. It’s one of those dishes that feels fancy but is surprisingly easy to pull off.

Jamie Oliver’s Chicken And Chorizo Stew Recipe

This stew is a brilliant mix of hearty and smoky flavors. Jamie’s version uses everyday ingredients, but the magic lies in how they come together. You get:

• Juicy, tender chicken thighs slow-cooked to perfection
• Spicy, flavorful chorizo that infuses the stew with a deep smokiness
• A rich tomato and paprika base that’s comforting and vibrant
• Garlic, onions, and peppers adding layers of sweetness and aroma

It’s a one-pot wonder that’s perfect for a family dinner or when you want to impress friends without spending hours in the kitchen.

Ingredients Needed

When I first looked at this recipe, I was relieved that all the ingredients were easy to find. Here’s what you’ll need:

• Chicken thighs (bone-in, skin-on for the best flavor)
• Spanish chorizo (the cured kind, not fresh sausage)
• Red and yellow bell peppers (for sweetness and color)
• Onions and garlic (the base of many great dishes)
• Canned chopped tomatoes (rich and tangy)
• Smoked paprika (this is key for that smoky depth)
• Chicken stock (to add moisture and flavor)
• Olive oil (to sauté everything beautifully)
• Fresh parsley (for freshness at the end)
• Salt and pepper (to taste)

Each ingredient has a role in building the stew’s layers of flavor.

How To Make Jamie Oliver’s Chicken And Chorizo Stew

Here’s how I bring this dish to life step by step. It’s straightforward but rewarding:

• Heat olive oil in a large pot or deep pan over medium heat.
• Brown the chicken thighs skin-side down until golden and crispy. Remove and set aside.
• Add sliced chorizo to the pot, cook until it releases its oils and becomes slightly crispy.
• Toss in chopped onions, garlic, and bell peppers. Cook until softened and fragrant.
• Stir in smoked paprika and cook for another minute – this unlocks its smoky aroma.
• Pour in canned tomatoes and chicken stock. Stir well to combine.
• Return the chicken thighs to the pot, nestling them into the sauce.
• Bring to a simmer, cover, and let cook gently for about 40 minutes, until the chicken is tender and the flavors meld.
• Finish with fresh parsley, season to taste, and serve with crusty bread or rice.

It’s a hands-off cooking experience once everything is simmering, but the payoff is incredible.

Ingredient Science Spotlight

What makes this stew so satisfying? Let’s break down some key players:

• Chicken thighs: The dark meat has more fat and connective tissue than breast meat. When slow-cooked, this breaks down and keeps the meat juicy and tender.
• Chorizo: This cured sausage contains smoked paprika and garlic, which release flavorful oils as it cooks, enriching the stew’s base. The fat from the chorizo also helps to deepen the flavor.
• Smoked paprika: It’s not just about spice. This spice adds a smoky, slightly sweet flavor without heat. It mimics that campfire essence and adds complexity.
• Tomatoes: The acidity balances the richness of the meat and sausage, brightening the whole dish. Cooking tomatoes releases lycopene, an antioxidant that’s more bioavailable after heat.
• Olive oil: Beyond flavor, it helps carry the spices and meld ingredients while adding a silky texture to the stew.

Understanding these details helps you appreciate why each step and ingredient matters.

Expert Tips

I learned a few tricks along the way to make this stew even better:

• Don’t rush browning the chicken: That crispy skin adds texture and flavor. Pat the chicken dry before cooking to get a better sear.
• Use quality chorizo: It’s the star for smokiness. Avoid low-quality substitutes that are bland or too greasy.
• Simmer low and slow: Resist the urge to rush the cooking. Gentle simmering breaks down collagen and melds flavors beautifully.
• Add finishing touches: A squeeze of lemon or a handful of fresh parsley at the end brightens the stew and balances the richness.
• Serve smart: Pair it with crusty bread to soak up every drop or a simple saffron rice to complement the smoky stew.

These little extras make a good dish unforgettable.

Recipe Variations

One of the best things about this stew is its flexibility. Here are some ways to mix it up:

• Spicy kick: Add a chopped chili or a pinch of cayenne for heat.
• Veggie boost: Toss in some chopped potatoes, carrots, or even chickpeas for extra heartiness.
• Herb swaps: Try fresh thyme or rosemary instead of parsley for an earthy twist.
• Wine upgrade: Deglaze the pan with a splash of dry white wine before adding tomatoes for complexity.
• Different protein: Swap chicken for rabbit or use boneless chicken thighs for faster cooking.

These tweaks let you make the stew your own while keeping the soul of the recipe intact.

Final Words

Every time I make Jamie Oliver’s Chicken and Chorizo Stew, it reminds me why cooking is such a joy. It’s about bringing simple ingredients together in a way that nourishes both body and soul. The rich aromas, the melding of smoky and sweet, and the tender chicken make it a dish I come back to again and again.

This stew isn’t just food – it’s comfort, tradition, and a little bit of magic in a bowl.

FAQs

What Ingredients Do I Need For Jamie Oliver’s Chicken And Chorizo Stew?

You’ll need chicken thighs, chorizo, onions, garlic, tomatoes, potatoes, and a few herbs like thyme and rosemary.

Can I Use Chicken Breast Instead Of Chicken Thighs?

Yes, but chicken thighs give more flavor and stay juicier in the stew.

How Long Does The Stew Take To Cook?

It takes about 1 hour, including prep time.

Can I Make This Stew In Advance?

Absolutely! It actually tastes better the next day, so feel free to prepare it ahead of time.

What Type Of Chorizo Should I Use?

Use Spanish chorizo for the best flavor. The dry-cured kind works best.

Can I Make It Spicy?

Yes! Add a pinch of chili flakes or use a spicier chorizo to kick up the heat.

Can I Make This Stew In A Slow Cooker?

Definitely! Just brown the chicken and chorizo first, then let it slow cook for 4-6 hours.

What Can I Serve With Jamie Oliver’s Chicken And Chorizo Stew?

This stew goes great with crusty bread, rice, or mashed potatoes.

Can I Use A Different Protein In Place Of Chicken?

You can try pork or beef, but keep in mind cooking times may vary.

How Do I Store Leftovers?

Store leftovers in an airtight container in the fridge for up to 3 days. You can also freeze it for up to a month.