Chicken stew with tomatoes
A hearty Spanish-inspired chicken stew simmered in a rich tomato and sherry sauce. Perfect for a cozy day.
Updated : 01 October, 2025
Easy
About 45 min.
Ingredients
225 grams
Dried raw chickpeas
1 tablespoon
Vegetable oil
500 grams
Chicken thighs
125 grams
Smoked sausage
3
Garlic
1
Onion
2 teaspoon
Ground coriander
100 milliliters
Sherry
400 grams
Canned tomatoes
200 milliliters
Chicken broth
to taste
Salt
to taste
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Drain and rinse the chickpeas, then place them in a large saucepan with enough cold water to cover. Bring to the boil, reduce the heat, and simmer for about 1 hour until tender. Drain and set aside.
Step 2
Heat the oil in a frying pan and brown the chicken thighs until golden on all sides. Remove and set aside. Add the chorizo to the pan and cook until it begins to crisp.
Step 3
Stir in the onions, garlic, and coriander, frying gently for 2-3 minutes until softened. Pour in the sherry and let it bubble for a minute before adding the tinned tomatoes and stock. Bring everything to the boil.
Step 4
Return the chicken and chickpeas to the pan and simmer for 20-25 minutes, or until the chicken is fully cooked through. Season with salt and freshly ground black pepper to taste. Serve hot.