A New Englander’s take on Cajun-style chicken and sausage stew

I had it in my head to make a Cajun spiced stew with some chicken thighs and chorizo sausage.  The result was quite tasty, spicy at the first bite and providing a nice heat as I ate more.

A New Englander's take on Cajun spiced Chicken and Sausage Stew

A New Englander's take on Cajun spiced Chicken and Sausage Stew

Cajun spiced Chicken and Sausage Stew
Servings: 4
Prep time: 15 minutes
Cooking time: 30-35 minutes


  • 4 boneless skinless chicken thighs
  • 3/4 lbs. chorizo (also spelled chourico)
  • 1 medium size onion
  • 1 red bell pepper
  • 2 cloves garlic, peeled
  • 1 14.5 oz. can of diced tomatoes
  • ~2 cups of chicken broth, if canned use low-sodium
  • 1 tablespoon chili powder
  • 1 1/2 teaspoons dried thyme
  • 1 teaspoon chipotle powder
  • 1 bay leaf
  • 2 tablespoons of the fat of your choice (bacon fat for me since we had some)
  • kosher salt & cracked black pepper


  1. Prep the meat and veg…  I start with the veg with a 1/4″ dice on the onion and pepper.  Mince or press the garlic.  Then I cut the thighs into ~1/2″ chunks.  Finally quarter the chorizo lengthwise and then cube into 1/2″ chunks as well.
  2. Heat a large pot (I used the 8 quart soup pot) over medium high.  Toss in the chorizo and cook for 4-5 minutes to brown and release some flavorful oil.  Remove the cooked chorizo to a bowl to hold, leaving the oil behind as much as possible.
  3. Add 1 tablespoon of fat, melt and add the chicken.  Season the chicken with kosher salt and black pepper. Brown the chicken for about 5 minutes.  Transfer to the bowl with the chorizo.
  4. Add another tablespoon of fat,melt and add the onions & peppers. Stir the onions & peppers around the pot to help loosen any sausage or chicken fond that was created.  Cook for 3-4 minutes until the onions turn opaque.  Add the garlic, stir and cook until fragrant, about 1 minute.
  5. Add the diced tomatoes.  Fill the tomato can with chicken broth and add that too.  Return the chicken & chorizo to the pan.  Stir to combine.
  6. Bring the pot to a boil and lower to a simmer.  Cook for 15-20 minutes, stirring occasionally.

If I had checked the pantry before starting we would have had this with rice.  Since we didn’t have rice on hand we just ate it as is.

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