Best 3 Lees Chicken And Chorizo Stew Recipes

Lees chicken and chorizo stew is a hearty and flavorful dish that is perfect for a cold winter night. It is easy to make and can be tailored to your own taste preferences. This delicious stew is made with a combination of tender chicken, spicy chorizo, and a variety of vegetables, all simmered in a rich and flavorful broth. The result is a delicious and comforting dish that is sure to please everyone at the table.

Check out the recipes below so you can choose the best recipe for yourself!

EASY SPANISH CHICKEN AND CHORIZO STEW RECIPE

Easy Spanish Chicken and Chorizo Stew Recipe image

This Spanish chicken and chorizo stew is the perfect recipe for a weeknight meal. It's easy to make, super tasty, and always yields plenty of leftovers! Plus, you can use whatever you already have in your pantry - just make sure to get the good chorizo.

Provided by Lauren Aloise

Categories Main

Time 1h15m

Number Of Ingredients 16

Ingredients

6 bone-in chicken thighs
Salt and pepper
2 tablespoons olive oil
1 lb semi-cured chorizo, sliced into roughly 1/2-inch pieces (if you can't find semi cured, use fresh) (about 450g )
1 large yellow onion (thinly sliced)
2 red bell peppers (seeds removed and thinly sliced)
2 garlic cloves (minced)
4 sprigs fresh thyme (or 1 teaspoon dried)
1 teaspoon smoked paprika
1 teaspoon ground cumin
2 bay leaves
1 cup dry sherry (or any other dry white wine)
2 cups chicken stock
2 cans of tomatoes
1 tablespoon tomato paste
1/2 cup green olives (pits removed (you can keep whole or cut into slices -- I prefer the latter!))

Steps:

Season the chicken thighs liberally with salt and pepper.
Place a large dutch oven (or heavy pan) over medium-high heat and add the olive oil. When the oil is hot, sear the chicken on all sides until brown (in batches if necessary), about 7-8 minutes total. Transfer to a plate and set aside.
Return the dutch oven to medium-high heat and add the chorizo. Sear for about 2-3 minutes, until the chorizo is brown and releasing its fat to the pan. Add the onion and bell peppers and saute until softened and translucent (about 5 minutes). Stir frequently to avoid burning.
Next, add the garlic, thyme, paprika, cumin, and bay leaves. When aromatic (about a minute), add the dry wine and stir to remove anything stuck to the bottom of the pan.
When the wine has reduced by half, add the chicken stock, tomatoes, and tomato paste to the pan. Stir to combine and then return the chicken to the pan.
Bring to a boil and then reduce to a simmer. Cover the dutch oven and leave to cook for 50 minutes and until the chicken is cooked through.
If the sauce is still thin after this time, remove the chicken and increase the heat to medium-high so that the sauce can further reduce.
Add in the sliced olives, along with the chicken and chorizo (if you removed it). Make sure everything is heated through and serve with rice, potatoes, bread, or salad.

Nutrition Facts : Calories 943.84 kcal, Carbohydrate 44.1 g, Protein 64.56 g, Fat 74.89 g, SaturatedFat 21.75 g, Cholesterol 286.89 mg, Sodium 2528.72 mg, Fiber 10.29 g, Sugar 24.25 g, ServingSize 1 serving

CHICKEN AND CHORIZO STEW (SLOW COOKER)

Chicken and Chorizo Stew (Slow Cooker) image

Thumbs up & awesome is how my husband described this stew. I served with steamed brown rice, but tortillas or tortilla chips would be good as well. You can vary the amount of spiciness by adjusting the amount of chipotle chile you add. Put the chicken broth and can of tomatoes in the fridge overnight to prevent the chicken from overcooking and getting dry (or reduce cook time). Adapted slightly from Cook's Illustrated Best Make Ahead Recipes.

Provided by Chandra M

Categories Stew

Time 8h30m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil
3 medium onions, minced
8 garlic cloves, minced
1/4 teaspoon salt
3 1/4 lbs boneless skinless chicken thighs, trimmed of excess fat
2 cups low sodium chicken broth, chilled
1 (15 ounce) can diced fire-roasted tomatoes, chilled
12 ounces chorizo sausage, cut in 1/2-inch slices
1/4 cup minute tapioca
3 tablespoons minced chipotle chiles in adobo
1 tablespoon brown sugar
1 1/2 cups frozen corn, thawed
1 (14 ounce) can black beans, drained & rinsed
ground black pepper

Steps:

Heat the oil in a nonstick skillet over medium heat until the oil is shimmering. Ad the onion, garlic, 1/4 tsp salt and cook until the onions are soft & slightly browned.
Pour the onion mixture in the slow cooker and stir in the chicken, broth, tomatoes, chorizo, tapioca, chipotles, and sugar to combine.
Cover and cook on low until the chicken is tender, 7-9 hours (or high for 4-5 hours).
Tilt the cooker insert slightly and skim excess fat from the surface with a large flat spoon.
Stir in the corn & black beans. Let stand about 15 minutes until they are heated through.
Season with salt & pepper to taste. Serve.

Nutrition Facts : Calories 773.2, Fat 37, SaturatedFat 11.5, Cholesterol 254.5, Sodium 1080.1, Carbohydrate 39.3, Fiber 6, Sugar 10.4, Protein 70

CHICKEN AND CHORIZO STEW

Chicken and Chorizo Stew image

Adapted from Cooking Light, Jan/Feb 2012. Their recipe was very good, but I felt that it needed a few things, so this is my take on it. Still fairly light, but more flavorful. Their recipe says 4 servings of 1 cup each, but I got far more than that so I'm calling it 6 servings.

Provided by IngridH

Categories Chicken Breast

Time 55m

Yield 6 serving(s)

Number Of Ingredients 18

Ingredients

2 cups low-fat chicken broth
2 cups water
1 bunch fresh flat-leaf parsley
3 garlic cloves, smashed and peeled
1 onion, quartered
1 medium carrot, chopped
12 ounces boneless skinless chicken breasts
6 ounces spanish chorizo, chopped (in the casings, precooked)
3 cups red potatoes, cubed
1 1/2 cups onions, chopped
1 red bell pepper, chopped
1 tablespoon minced garlic
1 teaspoon cumin
3/4 teaspoon kosher salt
1/4 teaspoon saffron, crushed
1/2 teaspoon smoked paprika
1 1/2 tablespoons sherry wine vinegar
2 tablespoons chopped parsley, to garnish

Steps:

Combine broth, water, parsley, garlic, onion, and carrot in a large saucepan over medium high heat. Add chicken breasts, bring to a boil. Reduce heat and simmer for about 12 minutes, or until chicken is just cooked through.
Remove chicken from the pot and set aside to cool. Strain the broth to remove the solids, and set aside.
Once chicken is cool enough to handle, shred into bite sized pieces.
In the same pan, saute the chorizo over medium high heat for 2 minutes. Add potato, onion, and bell pepper. Cook for 8 minutes, stirring occasionally.
Add garlic, cumin, salt, saffron, and paprika. Saute for 2 minutes, stirring constantly.
Add the reserved broth and bring to a simmer. Cook for 12 minutes, stirring occasionally.
Check the potatoes for doneness, if they are not tender enough, continue to simmer until they are tender.
Add the shredded chicken, cook until it is heated through.
Remove from the heat, and stir in the vinegar.
Ladle into serving bowls, topping with chopped parsley to garnish.

Nutrition Facts : Calories 218.6, Fat 7, SaturatedFat 2.3, Cholesterol 48.1, Sodium 477.5, Carbohydrate 21.1, Fiber 3.2, Sugar 4.8, Protein 17.9

Tips:

Choose the right chicken: For a flavorful stew, use bone-in, skin-on chicken thighs or drumsticks. The bones and skin will add extra depth of flavor to the broth.
Brown the chicken and chorizo: Browning the chicken and chorizo before adding them to the stew will help develop their flavor and give the stew a richer color.
Use a variety of vegetables: This recipe calls for a mix of vegetables, including potatoes, carrots, celery, and bell peppers. Feel free to add other vegetables you like, such as green beans, peas, or corn.
Use a good quality broth: The broth is an important part of the flavor of the stew, so use a good quality broth. You can use chicken broth, vegetable broth, or a combination of the two.
Season the stew well: Be sure to season the stew well with salt, pepper, and other spices. You can also add a bay leaf or two for extra flavor.
Simmer the stew for at least 30 minutes: This will allow the flavors to meld and the chicken to become tender.
Serve the stew with crusty bread or rice: This will help soak up the delicious broth.

Conclusion:

This chicken and chorizo stew is a hearty and flavorful dish that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a comforting and delicious meal, give this stew a try.