Chicken, Chorizo & Lentil Stew — Crispy Skin, Creamy Lentils

chorizo

🥗Healthier: turkey sausage

💰Cheaper: smoked sausage

Turkey sausage reduces fat while maintaining flavor.

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: bone-in chicken

Chicken breast is leaner, while bone-in chicken is often less expensive.

lentils

🥗Healthier: split peas

💰Cheaper: canned beans

Canned beans are a quick alternative with similar texture.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is a cost-effective substitute for cooking.

Heat a thin layer of neutral oil in a hot pan.

Sear chicken thighs skin-side down to evaporate surface moisture and develop roasted flavors.

Transfer seared chicken to an oven-ready tray.

Let the pan cool slightly before adding chorizo.

Remove casing from chorizo and cook in the pan to render fat and extract flavors.

Skim and reserve excess chicken fat from the pan.

Add chopped onions to the pan and cook on low heat to evaporate water content and concentrate sweetness.

Once onions are softened, add garlic for additional flavor.

Optional: Add salted anchovy or fish sauce for umami.

Add optional bay leaf to the pan and turn off the heat.

Add a fresh round of sweet paprika off the heat to preserve aroma.

Rinse lentils and add to the pan to coat in the fat.

Add dry white wine to the pan and bring to a boil to evaporate the alcohol.

Add enough water to cover the lentils and return the chicken to the pan.

Cover and place in a 160°C oven for 30 minutes.

After 30 minutes, optionally add fresh garlic and paprika to the reserved chicken fat.

Add rinsed tinned white beans to lighten the stew.

Combine everything in the pan, ensuring chicken sits on top without being submerged.

Return to the oven for another 15 to 20 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary