Alternatively, here's my Portugese Chorizo stew recipe:

Big Ben’s Chorizo Chicken Lentil Stew

This Chorizo isn’t the same as the breakfast kind and you can’t really subsitute the other without dramatically altering the outcome.

1 lb Portugese or dried Spanish Chorizo, skin removed
2 boneless skinless chicken breast halves, diced coarse
1 medium onion, diced
3 Tbs minced garlic
1 large can fire roasted diced tomatoes(regular diced if you can't get the fire roasted ones is fine)
1 lb lentils
3 Tbs paprika
1 Tbs ground Cumin
1 Tbs mixed dried minced herbs (thyme, sage, oregano)
2 quarts water
4 Tbs olive oil
1 tsp salt
1 tsp ground black pepper


In a large dutch oven over medium heat, add two Tbs of the olive oil. When the oil is hot, add the chorizo and break up fine(smaller than bite sized). Add the chicken and stir until chicken and chorizo are nearly done. Add the rest of the olive oil, the onion and the garlic. Stir until onion is clear. Add remaining ingredients and reduce heat to simmer. Cook covered for two hours, or until thickened well.