Step 1

Season your preferred chicken cuts with salt and ground black pepper, then heat olive oil on a deep pan with a lid or in a Dutch oven.

Step 2

Once the oil is ready, place the seasoned chicken and brown them on all sides --- leave some space between each piece.

Step 3

Set the chicken aside.

Step 4

Using the same pan and oil, cook the chopped onion and garlic until they soften.

Step 5

Add the tomato paste, cumin, and smoked paprika.

Step 6

Mix and let cook for about 2 to 3 minutes --- lower the heat to avoid burning the spices.

Step 7

Add the chopped Spanish chorizo and mix, letting some of the chorizo’s oil and flavor come out.

Step 8

Place the browned chicken back in the pan and pour the sherry.

Step 9

Let the alcohol evaporate, mixing and coating the chicken in the process.

Step 10

Add the stock, crushed tomatoes, bay leaves, and thyme --- mix to combine.

Step 11

Cover with a lid, bring to a quick boil, and add the chopped bell pepper.

Step 12

Adjust the heat to medium-low and simmer for at least 30 minutes or until the chicken is cooked.

Step 13

Add the olives, then taste and adjust the seasoning as preferred.

Step 14

Place the lid back, remove the pan from the heat, and let it sit for a few minutes.

Step 15

Transfer your Spanish chicken stew with chorizo into serving plates and enjoy!