Jamie Oliver Chicken And Chorizo Stew

There’s something incredibly comforting about a one-pot meal, and this Jamie Oliver Chicken And Chorizo Stew hits all the right notes. Smoky, hearty, and packed with flavor, it combines juicy chicken thighs with spicy chorizo, sweet peppers, and rich tomato sauce for a stew that feels like a hug in a bowl. The surprise for me was just how simple and satisfying it was to put together—ideal for busy weeknights or lazy weekends. (inspired by Jamie Oliver)

Ingredients Needed

For the Stew:

• 1 onion
• 2 cloves of garlic
• 1 red or yellow pepper
• 3 sprigs of fresh flat-leaf parsley
• 50 g quality chorizo
• Olive oil
• 1 tablespoon sweet smoked paprika
• 250 g wholemeal basmati rice
• 8 free-range chicken thighs, skin off, bone out
• 500 ml passata
• 300 ml organic chicken stock
• 2 lemons

To Serve:

• Finely chopped parsley leaves
• Lemon wedges
• Crisp green salad (optional)

How To Make Jamie Oliver Chicken And Chorizo Stew

Prep the Veg:
Start by preheating your oven to 180ºC/350ºF/gas 4. Peel and finely chop the onion and garlic. Deseed and chop the pepper into small pieces. Separate the parsley leaves from the stalks and finely chop the stalks (we’ll save the leaves for later). Slice the chorizo into small rounds or half-moons.

Sauté the Base:
In a large, oven-safe casserole pan, heat a good drizzle of olive oil over medium heat. Add the chopped onion, garlic, pepper, parsley stalks, and chorizo. Sprinkle in the sweet smoked paprika and cook for about 5 minutes, stirring regularly. The chorizo will start to release its oils, and your kitchen will smell amazing.

Add the Rice and Liquids:
Now stir in the wholemeal basmati rice, making sure each grain gets a lovely coating of the chorizo oil. Pour in the passata and chicken stock, then grate in the zest of the lemons and squeeze in their juice. Give everything a thorough mix so all the flavors are nicely combined.

Simmer and Bake:
Nestle the chicken thighs into the sauce, making sure they’re submerged. Bring the mixture to a gentle boil on the stove, then cover the pan with a wet sheet of greaseproof paper and a lid. Pop it in the oven and bake for 45 minutes to 1 hour. The chicken should be tender and the rice perfectly cooked.

Garnish and Serve:
Once done, remove the stew from the oven. Scatter over the finely chopped parsley leaves and serve with lemon wedges on the side. A crisp green salad is the perfect accompaniment to keep things fresh and balanced.

Why I Love This Recipe

I made this on a chilly Sunday evening, and it was an instant hit. The paprika and chorizo give it a smoky depth that feels way more complex than the effort it takes. It’s the kind of dish you can make once and enjoy all week. Even my picky eaters loved it—and that’s saying something!

Recipe Tips

• Use good-quality chorizo: It makes a world of difference in flavor.
• Adjust spice to taste: If you’re spice-sensitive, opt for mild chorizo and reduce the paprika.
• Rice matters: Wholemeal basmati keeps things nutty and wholesome, but any long-grain rice will do.
• Greaseproof paper tip: Make sure it’s damp—this helps trap the steam and keeps the chicken juicy.
• Make it a meal prep star: This stew keeps beautifully and reheats like a dream.

How To Store This Jamie Oliver Chicken And Chorizo Stew

At Room Temperature:
Cool completely and don’t leave it out longer than 2 hours.

In the Fridge:
Store in an airtight container for up to 3 days.

In the Freezer:
Divide into portions and freeze for up to 3 months. Let it thaw overnight in the fridge before reheating.

Reheating:
Microwave on high for 3–5 minutes, stirring halfway. On the stove, simmer gently until warmed through. In the oven, cover and reheat at 180ºC/350ºF for about 10 minutes.

Nutrition Facts (per serving)

• Calories: 590
• Carbs: 68g
• Protein: 40g
• Fat: 19g
• Sugar: 14.2g
• Fibre: 4.4g
• Sodium: 1.1g

Let’s Answer a Few Questions!

Can I use chicken breast instead of thighs?
Totally! Just keep an eye on the cooking time—breasts can dry out faster, so you may want to cut the bake time slightly.

Is there a vegetarian version of this stew?
You can swap the chorizo for a plant-based version and the chicken for chickpeas or tofu. Use veggie stock instead of chicken.

What if I don’t have passata?
Crushed canned tomatoes or a quick blitz of fresh tomatoes will work. You might need to simmer a bit longer to thicken.

Can I make this on the stovetop only?
Yes! Simmer on low for about an hour, checking that the rice cooks through and nothing sticks.

What herbs can I use besides parsley?
Coriander or even a touch of fresh thyme can work well here—go with what you’ve got!

Try More Recipes:

• Jamie Oliver Empire Roast Chicken
• Jamie Oliver Lamb Lasagna Recipe
• Jamie Oliver Salmon Tacos