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Chicken Stew with Tomatoes Chorizo and Black Olives

Course Lunch
Cuisine Spanish
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4 -6
Author Olives from Spain


  • 100 g Black Olives
  • 1 kg Chicken Breast and thigh meat, cut into 2cm cubes
  • 4 tablespoons Olive Oil
  • 200 ml Red Wine
  • 2 Medium Onions Chopped
  • 6 cloves Garlic Finely chopped
  • 125 g Chorizo Sliced
  • 2 teaspoons Sweet Paprika
  • 1 can Chopped tomatoes
  • 300 ml Chicken Stock
  • 3 sprigs Thyme leaves removed and stalks discarded
  • 2 Bay Leaves
  • 3 tablespoons Sherry Vinegar
  • 2 tablespoons Tomato Puree
  • 1 teaspoon Sugar
  • 2 tablespoons Flat Parsley Chopped
  • Salt and Pepper to taste


  1. Season the chicken with salt and pepper, then brown in batches in a large casserole, using half the oil
  2. Add the remaining oil to the pan along with the chopped onions and fry gently for 15 minutes till lightly brown. Add the garlic and chorizo and fry for 2-3 minutes more
  3. Add the wine to the pan, continue cooking, using a wooden spoon to scrape the base of the pan and add back all the caramelised juices
  4. Stir in the paprika and cook for a minute, then add the tomato puree, tomatoes, chicken stock, thyme and bay leaves. Season with salt and pepper, cover and simmer gently for 30 minutes.
  5. Add the chicken to the casserole and cook for a further 10 minutes
  6. Put the sherry vinegar and caster sugar in a small pan and boil till reduced to 1 tablespoon of liquid.
  7. Add the sherry reduction and olives into the casserole and simmer for a further 10 minutes
  8. Check and adjust the seasoning and finish with fresh parsley. Serve with chunks of crusty bread