Spanish Chicken Stew

Spanish Chicken Stew


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About this recipe: Thick chicken soup with kabuli chane, carrots, aloo, sausage, seasoned with degi mirch, onions and garlic.


Makes: 4 

  • 2 tablespoons olive oil
  • 3 red onions, coarsely chopped
  • 3 cloves garlic, coarsely chopped
  • 400g chopped tomatoes, or 2 tins peeled tomatoes
  • 400g kabuli chane, soaked overnight and boiled or use tinned
  • 475ml water
  • 2 teaspoons degi mirch
  • 1 teaspoon crushed chilli flakes
  • Salt and pepper to taste
  • 2 carrots, cut into chunks
  • 1 potato, cubed
  • 4 chicken thighs
  • 115g sausage, (prefer Spanish chorizo sausage), casing removed and thickly sliced

Prep:20min  ›  Cook:1hr30min  ›  Ready in:1hr50min 

  1. Heat olive oil in a large pan over medium-high heat. Stir in onions and garlic, cook until the onion has softened and turned translucent.
  2. Pour in tomatoes, kabuli chole and water; season with degi mirch, chilli flakes, salt, and pepper.
  3. Stir in carrots and potatoes, then place chicken thighs skin-side up on top of the vegetables.
  4. Bring to a boil over high heat, then reduce heat to medium, cover and simmer until the chicken is tender, about 25 minutes.
  5. Now, either cook it for 15 more minutes on the stove or bake. If baking, preheat oven to 200 degrees C.
  6. Remove chicken from the stew and set aside. Stir in the sausage slices, then pour the stew into a baking dish. Place the chicken thighs on top, skin-side up.
  7. Bake in preheated oven until the stew has thickened and the chicken skin is crispy, about 15 minutes.

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