Chicken and Chorizo Stew was born back in 2013 when I had a houseful of hungry friends. Back then I was squeaky clean Paleo, so I had to throw something together that would make everyone happy with the ingredients I had on hand.
Thanks to a decently stocked freezer and a pantry that always came through in the clutch, soup (ahem, stew) was on.
Here’s why I think you’ll like this one.
Like most of the Paleo-specific recipes I make, they are easily modified. Most don’t taste like “Paleo” at all… This is because I start with the basics: a common protein, easy vegetables, herbs and spices you probably have already, and cooking methods that are tried and true.
Basically, there’s nothing new going on here. We’re building flavor by cooking specific groupings of ingredients in order to create depth and make it taste like you’ve been simmering this Chicken and Chorizo Stew all day (instead of just one hour).
My approach to Paleo was always to value your time, value your health, and value your sanity. Forget about cavemen and debates about tubers… Just use Paleo as a template to support digestive health, balance hormones, and reduce inflammation. Stick to ingredients that help you feel better. That’s it. (And if this speaks to you, you might want to read more about the expanded edition of The Frugal Paleo Cookbook).
So how’d it go?
Are you sticking to Paleo guidelines? Did you make any yummy modifications? What other ways are you using the method of poaching the chicken in the soup broth? (So many good ways to harness that tactic!) Let’s swap ideas in the comments! Also, if you make my Chicken and Chorizo Stew and post it to Instagram, I hope you tag me!
Watch how easy this recipe is to prepare:
I had the opportunity to show just how simple this recipe is to prepare by doing a little demo on my local TV station, King5. This recipe was featured on New Day Northwest Monday, November 1, 2021.
Wanna know something funny? They just wrapped up a segment on durian — that super smelly fruit native to Indonesia. The host was joking about the lingering odor in the studio as she was introducing my cooking demo. What timing! 😂
- 1 tbsp lard, tallow, duck fat, or avocado oil
- 3 cups white or yellow onion diced
- 4 cloves garlic minced
- 16 oz ground pork chorizo sausage
- 4 cups white sweet potato diced
- 4 cups tomatoes diced
- 1 serving Adobo Seasoning Blend (below)
- 2 tsp coarse sea salt
- ½ tsp crushed red peppers
- 5 cups chicken stock
- 1 lb boneless, skinless chicken breasts
Adobo Spice Blend
- 1 tsp dried oregano
- ½ tsp ground cumin
- ½ tsp ancho chili powder
- ½ tsp garlic powder
- ½ tsp onion powder
- avocado slices
- thinly sliced radishes
- fresh cilantro
- lime wedges
- jalapeño slices
Prepare the stew
- Heat a Dutch oven or another large stockpot with a lid over medium heat and melt the fat. (I prefer lard or avocado oil in this recipe.)1 tbsp lard, tallow, duck fat, or avocado oil
- Add the onions, garlic and chorizo and cook until the onions have softened, about 6 to 7 minutes. Then add the sweet potatoes, tomatoes, adobo seasoning, sea salt and pepper flakes and stir to combine. Now pour in the chicken stock and bring to a boil.3 cups white or yellow onion, 4 cloves garlic, 16 oz ground pork chorizo sausage, 4 cups white sweet potato, 4 cups tomatoes, 1 serving Adobo Seasoning Blend (below), 2 tsp coarse sea salt, ½ tsp crushed red peppers, 5 cups chicken stock
- Once the broth is bubbling, carefully lower in the whole chicken breasts. They will poach in the spicy broth over the next hour.1 lb boneless, skinless chicken breasts
- Cover the pot and reduce the temperature to a simmer. Let the soup bubble away. Meanwhile, prepare the fresh toppings and store in the refrigerator until it’s time to eat.avocado slices, thinly sliced radishes, fresh cilantro, lime wedges, jalapeño slices
- After an hour or so, remove the chicken and shred. Add it back to the pot and stir everything together once more. It’s done!
- To serve, ladle portions into individual bowls and layer in the fresh avocado slices, a small handful of thinly sliced radishes, freshly torn cilantro and a squeeze from a lime wedge. If you’d like extra heat, why not throw a few jalapeño slices on top as well? Serve the stew right away.