Rafaella's Chicken, Chorizo and Chickpea Stew

A community recipe by kadaty

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.

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 ounces 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 ounces 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.

Tell us what you think

What 3 Others have said

Made this using a slow cooker and it was absolutely delicious just added some mushrooms I had leftover. Will definitely make it again.

Posted by OhGoOn on 4th September 2018
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