Chicken and Chorizo Stew

5 from 1 vote

Chicken Chorizo Stew is a hearty one-pot dish with tender chicken, smoky chorizo, vibrant veggies, and a spiced broth for cozy, comforting flavors.

Prep Time20

Cook Time1 15

Total Time1 35

Course: Chicken, Entree, Fall Recipes, Main Course, Main Dish, Meats, Puerto Rican Inspirations, Recipes, Stews and Soups

Cuisine: Puerto Rican

Servings: people

Calories: 561kcal

Season chicken with adobo seasoning, cumin, paprika, oregano, and garlic paste. Marinate for at least thirty minutes to an hour or up to 24 hours.
Heat olive oil in a Dutch oven or large saucepot to medium-high heat.
Add Chicken skin side down and sear until it is a nice golden brown and the skin is crispy.
Turn chicken and sear on the other side. The chicken should not be fully cooked.
Once the chicken is seared, remove them from the pot and soften the onions and peppers.
Add sofrito, garlic paste, and bay leaves as the vegetables become soft and translucent.
Add ground chorizo, and begin to cook to render fat and flavor.
Add achiote oil and heat through.
Add tomato paste. Allow the paste to cook and caramelize. Caramelizing the paste changes the flavor profile of the tomato paste, giving it a sweet tone.
Add canned tomatoes and potatoes and incorporate.
Add wine (I used white wine, but red wine would work just as well) deglaze the pot, then reincorporate the chicken.
Add broth. As needed, check for seasoning and add more cumin, paprika, oregano, or adobo.
Finally, add olives and capers. Cover the pot and allow it to cook on low for 20-30 minutes until the chicken is cooked and the potatoes tender.

- Sizzle: Sear the chicken and chorizo thoroughly to develop a rich, caramelized base.

- A touch of wine: Deglaze the pan with a splash of wine or chicken broth to lift all the delicious browned bits.

- Simmer to perfection: Cook the stew on low heat for a longer time to allow the flavors to meld beautifully.

- How to serve: Serve with crusty bread or rice to soak up the flavorful broth.

- Storage: Transfer leftover stew to an airtight container and refrigerate for 3-4 days. Make sure it cools to room temperature before sealing.
  - - Freezing: For extended storage, freeze the stew in a freezer-safe container for up to 3 months. Leave some space at the top for expansion.
  - - Chilling: If freezing, let the stew cool completely in the fridge before transferring to the freezer to avoid ice crystals forming.
  - - Reheating: Warm on the stovetop over medium heat, stirring occasionally until heated. If reheating from frozen, thaw in the fridge overnight first. You can also microwave individual portions, but stir halfway through for even heating.
  - - Adding Liquid: If the stew thickens too much during storage, add a splash of water or chicken broth while reheating to restore the consistency.