Chicken, Pumpkin & Chorizo Stew

A Stokes recipe by our Resident Chef

  • Serves 4
  • 40 Minutes
Taste without compromise

What you'll need

Buy now
Jar 265g
Case 6x 265g
Add Selected Products
From your local shop
  • 4 Chicken Breasts.
  • 1 Medium pumpkin.
  • 3 Onions peeled and sliced.
  • 130g Diced chorizo.
  • 1x 400g tins haricot beans drained.
  • 450ml Chicken stock.
  • 6 Sprigs fresh Rosemary.
  • 6 Sprigs fresh Thyme
  • 250ml Dark Ale
  • 4 Tablespoons Stokes Red Onion marmalade.
  • Rapeseed Oil.

Our Red Onion Marmalade is a red onion relish made with sticky black treacle and rich balsamic vinegar. Full flavoured with a delicious sweet sauce. It really helps onions caramelise in the pot. The Great Taste judges commented “A clever twist on a classic condiment. Good soft onions and the balance between the balsamic and treacle was liked by the judges.”


  1. Cut the pumpkin in half and remove all the seeds. Cut into quarters and carefully cut off the skin. Cut into 1cm cubes and set aside.
  2. Heat a deep frying pan and add a splash of rapeseed oil. Once hot, add the sliced onions and thyme. Cook until golden brown and softened.
  3. Add the Chorizo and cook for a few minutes.
  4. Next add the diced pumpkin and cook until it starts to colour slightly.
  5. Add the chicken breasts to the pan. Season the chicken with a little salt & pepper and cook until golden brown on both sides.
  6. Add the ale and reduce by half.
  7. Finally add the rosemary sprigs, haricot beans and chicken stock and stir in gently. Finish with the Red Onion Marmalade.
  8. Bring to a simmer and cook for 15-20 minutes until the chicken is cooked through and the pumpkin tender.