Gary Rhodes’ chicken and chorizo stew recipe

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  • Dairy-free
  • Gluten-free
serves: 2
Skill: medium
5-a-day: 1
Prep: 5 min
Cooking: 25 min
(3 hours in a slow cooker)
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  • Top chef Gary Rhodes shows you how to make a speedy chicken stew in less than half-an-hour for when you want dinner in a hurry! In no rush? Then let the flavours meld together and simmer away slowly in you slow cooker so it’s ready when you are.


    • 2tbsp olive oil
    • 175g (6oz) small chorizo sausages, sliced into 1cm (½) thick pieces
    • 1 large onion, sliced
    • 400g (14oz) cannelini beans, drained and rinsed
    • 400g (14oz) tin of chopped tomatoes
    • 2 plum tomatoes, quartered and deseeded
    • 2 chicken breasts, skinless
    • Salt and pepper
    • A pinch of sugar


    • Heat a deep frying pan or saucepan with a tablespoon of the olive oil. Quickly fry the chorizo until coloured and its oils have been released.

    • Reduce the heat slightly, stir in the onion and cook for a few minutes until it begins to soften. Add the cannelini beans and tinned tomatoes, topping up with half a tin of water to loosen. Halve the tomato quarters and stir them into the stew, simmering gently for 10 to 15 mins.

    • Meanwhile, cut the chicken into bite-sized pieces and season with slt and pepper. Heat a separate frying pan with the remaining olive oil. Fry the chicken for 6 to 7 mins until golden brown and firm to the touch. Spoon the chicken into the stew and season with salt, pepper and the sugar before serving.

    • Slow Cooker Method: Fry the Chorizo, chicken and onion together in a pan. Add to a slow cooker with the remaining ingredients and and allow to simmer on high for 3 hours.

    Top tip for making Gary Rhodes’ chicken and chorizo stew

    100-150ml (3½ - 5 oz) of passata can be added for a looser, richer sauce.

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