Easy One-Pot Chorizo, Chicken & Cherry Tomato Stew
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Easy One-Pot Chorizo, Chicken & Cherry Tomato Stew

Easy One-Pot Chorizo, Chicken & Cherry Tomato Stew

with Israeli Couscous & Parsley

A saucy chorizo stew with soffritto and leek does wonders to add flavour on top of fluffy and soft couscous. Serving up chorizo and couscous together brings a balance to dinner time that we crave.

We’ve replaced the couscous in this recipe with Israeli due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!


Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time15 minutes
Cooking Time15 minutes


Serving amount



1 packet

Mild Chorizo

1 packet

Soffritto Mix

1 sachet

Garlic & Herb Seasoning

1 tin

tinned cherry tomatoes

1 packet

Israeli couscous

(Contains Gluten; )

1 sachet

vegetable stock powder

1 packet

baby leaves

1 packet


1 packet

chicken breast

Not included in your delivery

olive oil

1 tsp

brown sugar

20 g


(Contains Milk; )

¾ cup

boiling water


Nutrition Values

Energy (kJ)2870 kJ
Calories686 kcal
Fat37.6 g
of which saturates16.4 g
Carbohydrate22 g
of which sugars17.1 g
Protein62.3 g
Sodium2123 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Pan



• Boil the kettle. • Thinly slice leek. Thinly slice mild chorizo into half-moons. • Cut chicken breast into 2cm chunks.


• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a bowl to rest. • While the chicken is cooking, heat a large saucepan over high heat with a drizzle of olive oil. Cook chorizo and leek until browned, 3-4 minutes. • Add soffritto mix and cook until tender, 4-5 minutes. • Reduce heat to medium, then add garlic & herb seasoning and cook until fragrant, 1 minute. • Add cooked chicken, tinned cherry tomatoes, the brown sugar, butter and a splash of water. Simmer, crushing tomatoes with the back of a spoon, until slightly reduced, 2-3 minutes. Season to taste.


• Meanwhile, place couscous and vegetable stock powder in a medium heatproof bowl. • Add the boiling water (3/4 cup for 2 people / 11/2 cups for 4 people) and stir to combine. • Immediately cover with a plate and leave for 5 minutes. Fluff up with a fork and set aside.


• Remove the pan of stew from heat, then add baby leaves and stir until wilted. • Divide couscous between bowls. Top with chorizo, chicken and cherry tomato stew. • Tear over parsley to serve. Enjoy!