Spanish Chicken Stew with Chickpeas

Spanish chicken stew recipe Spanish chicken stew recipe

Operation Transformation Recipe

4 people 50 minutes 20 minutes


  • 1 tsp Balsamic Vinegar
  • 2 - Bay Leaves
  • 350 g Chicken Breast diced
  • 300 g Chickpeas canned
  • 100 g Chorizo Sausages diced
  • 2 cloves Garlic chopped
  • 0.5 - Lemon zest
  • 1 tbsp Rapeseed Oil
  • 500 ml Reduced Salt Chicken Stock
  • 1 bunch SuperValu Fresh Parsley Flat Leaf chopped
  • 1 sprig SuperValu Fresh Rosemary chopped
  • 2 sprigs SuperValu Fresh Thyme chopped
  • 1 pinch SuperValu Saffron optional


  1. Preheat the oven to 180C.
  2. Put a casserole dish over medium to high heat and heat the oil. Now add the chorizo and chicken until brown. Take out your dish and set aside.
  3. Turn down the heat to low - medium. Add onions to the pan and fry slowly for 10 minutes until they have softened.
  4. Add garlic, balsamic vinegar, chicken stock, saffron, bay leaves, rosemary, thyme, lemon zest, carrots and chickpeas. Stir.
  5. Add back in the cooked meat and cover casserole dish with lid.
  6. Put into the oven to cook for a further 30 - 45 minutes until chicken and chickpeas are cooked through.
  7. Top each serving with Parsley.
  8. Serve hot.
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