Spanish Chorizo & Chicken Chili Recipe

Name: Spanish Chorizo & Chicken Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon extra virgin olive oil (EVOO); 2 lbs ground chicken breast; 3/4 lb chorizo sausage, cut into medium dice; 2 medium onions, chopped; 5 -6 garlic cloves (chopped or grated); 1/4 cup sherry wine (such as Rioja) or 1/2 cup dry spanish wine (such as Rioja); 1/4 cup hot sauce; 2 cups vegetable juice, such as V8 brand; 2 -3 cups chicken stock, depending on how thick you like your chili; 2 tablespoons about 2 palmfuls smoked paprika; 1 tablespoon about a palmful cumin; salt & freshly ground black pepper; 6 -8 large roasted red peppers; grated manchego cheese; 1/4 cup fresh parsley, roughly chopped; 18 Spanish olives, halved

Servings: persons

1 tablespoon extra virgin olive oil (EVOO)
2 lbs ground chicken breast
3/4 lb chorizo sausage, cut into medium dice
2 medium onions, chopped
5 -6 garlic cloves (chopped or grated)
1/4 cup sherry wine (such as Rioja) or 1/2 cup dry spanish wine (such as Rioja)
1/4 cup hot sauce
2 cups vegetable juice, such as V8 brand
2 -3 cups chicken stock, depending on how thick you like your chili
2 tablespoons about 2 palmfuls smoked paprika
1 tablespoon about a palmful cumin
salt & freshly ground black pepper
6 -8 large roasted red peppers
grated manchego cheese
1/4 cup fresh parsley, roughly chopped
18 Spanish olives, halved

1
Preheat a large skillet over medium high heat with 1 turn of the pan of EVOO. Once the oil is hot, add the ground chicken and cook about 7-8 minutes, until it is light golden brown.
2
Step.
3
Once the chicken is brown, add the chorizo and cook about 5 minutes. Add in the onion and garlic, and cook until onions are soft and translucent, about 7-8 minutes. Pour in the sherry or wine, scraping up any brown bits from the bottom of the pan, then add the hot sauce, vegetable juice and chicken stock. Add the smoked paprika, cumin, salt and freshly ground black pepper.
4
Step.
5
Grind up the peppers in a food processor. Add the puree to the pot and stir to combine. Let simmer 10-15 minutes to let the flavors combine.

779

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 tablespoon extra virgin olive oil (EVOO), 2 lbs ground chicken breast, 3/4 lb chorizo sausage, cut into medium dice, 2 medium onions, chopped, and more.

Yes, Spanish Chorizo & Chicken Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spanish Chorizo & Chicken Chili

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions