Paleo chicken and chorizo stew is made from lots of pantry-friendly ingredients. Start with sweet potatoes and tomatoes, add some chicken, sausage, garlic, and onions. Drop in some broth and a handful of herbs and spices and you’re done. Tasty, healthy, easy.
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 all day (instead of just one hour).—Ciarra Colacino
Paleo Chicken and Chorizo Stew FAQs
To freeze the stew, let it cool completely. Transfer it to a freezer-safe container. It will keep for up to one month. Reheat on the stovetop while stirring occasionally.
You absolutely can. Because the recipe requires you to shred the chicken, it doesn’t matter either way. We’d just like to say that bone-in chicken will give you more flavor and they’re generally less expensive, too.
You certainly can. We had testers try it that way and they enjoyed it just as much. In fact, this stew is pretty close to soup already. Just add a couple more cupfuls of broth, depending on how soupy you want it, and let it finish simmering.
Paleo Chicken and Chorizo Stew
This soup filled my Dutch oven to the brim and cost me next to nothing to make. Can you believe I fed 6 hungry adults for less than twenty bucks? This stew starts with basic meat and potatoes, then adds fresh tomatoes and lots of spice. Thanks to a well-stocked spice cupboard, it was just a pinch of this and a dash of that and voilà! Soup’s on!
For the chicken and chorizo stew
Make the chicken and chorizo stew
In a Dutch oven, or another large stockpot with a lid, over medium heat, melt the fat.
Add the onions, garlic, and chorizo and cook, breaking up the sausage. Cook until the onions have softened and the sausage is browned, 6 to 8 minutes.
Stir in the sweet potatoes, tomatoes, adobo seasoning, sea salt, and pepper flakes. Pour in the chicken stock and bring to a boil.
Once the broth is bubbling, carefully lower in the whole chicken breasts. They will poach in the spicy broth over the next hour.
Cover the Dutch oven and lower the heat to maintain a simmer. Let the soup bubble away until the chicken is cooked through to an internal temperature of 165°F (74°C) and the flavors have melded, 45 to 60 minutes. Meanwhile, prepare the fresh toppings and stash them in the refrigerator until it’s time to eat.
Using a slotted spoon, remove the chicken and place it in a bowl. Use two forks to shred the chicken, then return the shredded chicken to the stew and stir everything together.
To serve, ladle portions into individual bowls and top with fresh avocado and radish slices, cilantro, and a squeeze from a lime wedge. If you’d like extra heat, toss a few jalapeño slices on top. Serve the stew immediately.
Serving: 1servingCalories: 285kcal (14%)Carbohydrates: 36g (12%)Protein: 24g (48%)Fat: 6g (9%)Saturated Fat: 2g (13%)Polyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 52mg (17%)Sodium: 1018mg (44%)Potassium: 1193mg (34%)Fiber: 6g (25%)Sugar: 11g (12%)Vitamin A: 12847IU (257%)Vitamin C: 24mg (29%)Calcium: 112mg (11%)Iron: 3mg (17%)
Recipe Testers’ Reviews
Originally published November 11, 2021