Dutch Oven Chicken, Chorizo & Butternut Squash Stew
Ingredients
2 tbsp olive oil
1 large onion, finely chopped
3 garlic cloves, crushed
2 red peppers, chopped
1 butternut squash (about 1kg), peeled, deseeded & cubed
400g cooking chorizo, sliced
1kg skinless, boneless chicken thighs, cut into large chunks
2 × 400g tins chopped tomatoes
500ml chicken stock
Splash of dry white wine
2 tbsp Dijon mustard
2 tsp smoked paprika
1 tsp ground cumin
1 tsp dried oregano
2 bay leaves
Salt & freshly ground black pepper, to taste
Small bunch of fresh parsley, chopped (to serve)
Method
1. Cook the base – Add the olive oil to the Dutch oven. Fry the onion, garlic, andpeppers for about 5 minutes until softened.
2. Brown the chorizo & chicken – Stir in the chorizo and fry until it releases its oil and starts to crisp. Add the chicken pieces and cook until lightly browned on all sides.
3. Build the stew – Tip in the butternut squash cubes, smoked paprika, cumin, oregano, and bay leaves. Stir well so everything is coated in the spices. Pour in the chopped tomatoes, stock, and wine (if using). Season generously with salt and pepper.
4. Simmer – Bring to a gentle boil, then reduce to a steady simmer. Adjust the height of your Dutch oven to control the heat. Cook uncovered for 45 minutes to 1 hour, stirring occasionally, until the chicken is tender and the squash has softened into the stew. Add the mustard shortly before serving. Add more stock if it looks too thick.
5. Finish & serve – Taste and adjust seasoning. Remove the bay leaves. Sprinkle with fresh parsley before serving.
More Recipes Ideas from Phil Roberts
Method
1. Cook the base – Add the olive oil to the Dutch oven. Fry the onion, garlic, andpeppers for about 5 minutes until softened.
2. Brown the chorizo & chicken – Stir in the chorizo and fry until it releases its oil and starts to crisp. Add the chicken pieces and cook until lightly browned on all sides.
3. Build the stew – Tip in the butternut squash cubes, smoked paprika, cumin, oregano, and bay leaves. Stir well so everything is coated in the spices. Pour in the chopped tomatoes, stock, and wine (if using). Season generously with salt and pepper.
4. Simmer – Bring to a gentle boil, then reduce to a steady simmer. Adjust the height of your Dutch oven to control the heat. Cook uncovered for 45 minutes to 1 hour, stirring occasionally, until the chicken is tender and the squash has softened into the stew. Add the mustard shortly before serving. Add more stock if it looks too thick.
5. Finish & serve – Taste and adjust seasoning. Remove the bay leaves. Sprinkle with fresh parsley before serving.
