easy stew recipes

Spanish Chicken Stew with Chorizo is an excellent addition to your dinner collection!  Complex flavors in every serving and everyone will be asking for seconds, so make sure you cook some extra!

Spanish Chicken Stew with Chorizo Recipe

chicken (500 to 750 grams), (chopped)

olive oil

garlic, (thinly sliced)

onion, (thinly sliced)

sweet smoked paprika

cumin

tomato paste

semi-dried Spanish chorizo, (chopped about 1/2-inch thick)

sherry

tomatoes

stock

thyme

red bell pepper, (chopped)

bay leaves, (dried)

green olives, (chopped)

salt and pepper, (to season)

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.

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

Set the chicken aside.

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

Add the tomato paste, cumin, and smoked paprika.

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

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

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

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

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

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

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

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

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

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

A traditional Andalucian dish, Rabo de Toro (or Spanish Oxtail Stew) is pure comfort on a plate.  Thick, flavor-packed sauce with fall-of-the-bone meat --- experience a piece of South Spain in every serving!

Spanish Oxtail Stew (Rabo de Toro Recipe)

oxtail (1.5 kilos)

onion, (finely chopped)

carrot, (diced)

celery, (finelly chopped)

hot smoked paprika

Season the chunks of oxtail with salt and pepper.

Place a deep pot (or Dutch oven) over medium-high heat, then add and heat the olive oil.

Once the oil is ready, start frying the meat.(Note:  Do this in batches to not overcrowd the pan.)

Brown them on all sides, remove from the pan, then set them aside.

Using the same pan, saute the chopped onions.

Once the onions are slightly softer, add the carrots and celery.

Cook for 4 to 5 minutes, stirring frequently.

Add the tomato paste, sweet and hot smoked paprika; then cook for at least 2 minutes.

Add the pieces of browned oxtail back into the pot.

Pour the sherry.

Mix and let at least half of the sherry evaporate. (Note:  It generally takes six to seven minutes.) 

The remaining liquid should be noticeably thicker at this point.

Add the crushed tomatoes and stock.

Bring to a boil, then lower heat and simmer for 2.5 hours or until the meat becomes tender --- taste and adjust seasoning as desired.

Transfer your rabo de toro into plates and serve!

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Spanish Chicken Stew with Chorizo R...

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The most viewed easy stew recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine