Slow Cooked Chicken Chorizo-Free

I threw this together on a rainy Tuesday when I had chicken thighs in the fridge and no chorizo in sight. The kitchen smelled like smoked paprika and garlic within minutes, and I realized I didn't miss the sausage at all. By dinnertime, the stew had thickened into something rich and comforting, and my family never even asked where the chorizo went.

I made this for a friend recovering from surgery, and she told me it tasted like a hug in a bowl. The chicken turned silky after hours of slow cooking, and the chickpeas soaked up every bit of smoky broth. She ate two bowls that night and texted me the next morning asking for the recipe.

Ingredients

• Boneless, skinless chicken thighs: They stay tender and juicy through long cooking, far better than breast meat which can dry out.
• Smoked paprika: This is your secret weapon for that smoky, almost meaty depth that mimics chorizo beautifully.
• Red bell peppers: They sweeten as they cook and add a vibrant color that makes the stew look as good as it tastes.
• Chickpeas: They bring body and protein, turning this into a meal that sticks with you.
• Baby potatoes: Quartered so they soften just right and soak up all that spiced broth.
• Chicken stock: Use a good quality one, it forms the backbone of the entire dish.

Instructions

Brown the chicken:

Heat the olive oil until it shimmers, then sear the chicken chunks until golden on the outside. This step locks in flavor and gives the stew a richer base.

Sauté the vegetables:

Toss in the onion, garlic, peppers, and carrots, letting them soften and release their sweetness for about five minutes.

Bloom the spices:

Stir in the smoked paprika, cumin, sweet paprika, cayenne, and oregano, cooking just until the kitchen smells incredible. This wakes up the spices and deepens their flavor.

Combine everything:

Transfer the vegetables and spices to your slow cooker, then add the potatoes, tomatoes, chickpeas, bay leaf, and stock. Season generously with salt and pepper.

Cook low and slow:

Cover and let it go on low for six hours or high for three to four. The longer it cooks, the more the flavors meld together into something truly special.

Finish and serve:

Fish out the bay leaf, taste for seasoning, and sprinkle with fresh parsley if you have it. Serve hot with crusty bread or over a mound of rice.

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One winter evening, I ladled this into mismatched bowls and served it to neighbors who dropped by unexpectedly. They stayed for hours, scraping their bowls clean and asking why they could taste chorizo when there wasnt any. That night, this stew became more than dinner, it became proof that good food brings people together.

Making It Your Own

If you want extra heat, double the cayenne or toss in a chopped fresh chili with the vegetables. For a vegetarian version, swap the chicken for white beans and use vegetable stock. I've also stirred in handfuls of spinach in the last ten minutes, and it wilts beautifully into the broth.

Storage and Reheating

This stew keeps in the fridge for up to four days and tastes even better the next day once the flavors have had time to settle. Reheat gently on the stovetop or in the microwave, adding a splash of stock if it's thickened too much. It also freezes well for up to three months in airtight containers.

Serving Suggestions

I love spooning this over fluffy white rice or soaking up the broth with warm, crusty bread. A simple green salad on the side balances the richness perfectly. For a heartier meal, serve it alongside roasted vegetables or a wedge of cornbread.

• Pair it with a crisp white wine or a light beer to cut through the smoky richness.
• Top individual bowls with a squeeze of lemon juice for brightness.
• Leftovers make an excellent filling for burritos or grain bowls.

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This stew has become my go to when I want something warming and soul satisfying without any fuss. I hope it fills your kitchen with the same smoky comfort it brings to mine.

Frequently asked questions about this recipe

→ How long should I cook the chicken for best tenderness?

Slow cook on low for 6 hours or simmer on stovetop for about 2 hours to achieve tender, flavorful chicken.

→ Can I substitute the chicken with other proteins?

Yes, extra chickpeas or white beans make great alternatives, especially for a vegetarian option when paired with vegetable stock.

→ What gives the dish its smoky flavor without chorizo?

The combination of smoked paprika and cumin imparts a rich, smoky depth reminiscent of chorizo.

→ Is this dish suitable for gluten or dairy-free diets?

Yes, it naturally contains no gluten or dairy ingredients; just ensure the chicken stock used is gluten-free if needed.

→ What vegetables are included in the dish?

Red bell peppers, carrots, onions, garlic, baby potatoes, and canned tomatoes form the vegetable base.

→ How can I add more greens to this dish?

Stir in fresh spinach or kale during the last 10 minutes of cooking for added color and nutrients.