Chicken, chorizo, chickpea and butternut squash recipe image

Print Chicken, chorizo, chickpea and butternut squash

A richly flavoured and coloured Spanish-style stew. Serve with crusty bread, rice or couscous and lots of black pepper. You could also try making this with diced pork instead of chicken.


Chicken recipes  


  • 3 tbsp olive oil
  • 1 onion, finely chopped
  • 1 red chilli, seeded & finely chopped
  • 2 garlic clove, crushed & finely chopped
  • 250g chorizo
  • 450g diced boneless chicken
  • 150ml red wine
  • 1 red ramiro pepper
  • 2 cans chopped tomatoes
  • 1 tbsp dark brown sugar
  • 500g butternut squash, peeled & seeded
  • 1 can chickpeas
  • 2 tbsp parsley, chopped
  • Salt & pepper


  1. Heat the olive oil in a large saucepan or casserole dish and add finely chopped onion, chilli and garlic to the pan. Cook for at least 5 minutes until the onion is softening but not colouring.
  2. Cut the chorizo into 2cm chunks and add to the pan together with the diced chicken - raise the heat to brown the chicken all over. Season with some salt and pepper, pour in the wine, and continue to cook until the liquid has reduced by half.
  3. Seed and trim the red pepper then slice into thin strips. Add both pepper and chopped tomatoes to the pan together with dark brown sugar, stir to incorporate then lower to simmer for 10 minutes.
  4. Peel and seed the squash then cut into 3cm dice. Maintaining a gentle simmer, fold the squash into the stew and cook for a further 40-45 minutes until chicken and squash are tender. By now the colour will be richly red from the chorizo and tomatoes and the sauce deliciously thick and pleasantly warm to the taste buds.
  5. Drain a can of chickpeas and rinse. Fold in and cook for a final few minutes - allow the chickpeas to warm through and no more - then stir in freshly chopped parsley before serving.
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