There’s nothing quite like a hearty stew to warm you up on a chilly evening, and Chicken, Chorizo and Butter Bean Stew is just the dish for the job. This one-pot meal is full of vibrant Spanish-inspired flavours that combine tender chicken thighs, spicy chorizo, earthy butter beans, and aromatic herbs. Whether you’re cooking for the family or prepping ahead for the week, this stew brings comfort and ease to any dinner table. And the best part? It freezes beautifully, making it perfect for meal prep.
Table of Contents
- Ingredient Breakdown
- Preparing the Chicken
- Chorizo: The Smoky, Spicy Backbone
- Butter Beans: The Creamy, Nutritious Addition
- Meal Prep and Freezing
- More Chorizo Recipes
Ingredient Breakdown
- Chicken thighs: A juicy and tender cut that works wonderfully in stews.
- Sweet smoked paprika: Adds a warm, smoky flavour that’s essential for this dish.
- Garlic granules: A convenient way to infuse garlic flavour without the fuss.
- Chilli flakes: A hint of spice that balances out the richness of the chorizo.
- Olive oil: Used to sear the chicken and cook the vegetables, adding a rich base flavour.
- Chorizo: Spanish sausage that infuses the stew with its spicy, smoky goodness.
- Onion and celery: Softened and sautéed to create a flavourful foundation.
- Garlic: Adds depth and a fragrant aroma to the stew.
- Fresh rosemary: An aromatic herb that complements the chicken and chorizo beautifully.
- Tomato purée: Concentrated tomato flavour that enhances the base of the stew.
- Saffron: Adds a delicate floral note and a golden hue to the dish.
- Tinned whole peeled tomatoes: Hand-crushed for a rich, juicy base.
- Chicken stock: Provides the necessary liquid to cook the stew and keep everything moist.
- Sugar: A pinch of sweetness to balance the acidity of the tomatoes.
- Bay leaves: Impart a subtle depth of flavour during the cooking process.
- Butter beans: Soft, creamy beans that absorb the stew’s flavour and add heartiness.
- Fresh flat-leaf parsley: A fresh, bright herb that adds a finishing touch.
Preparing the Chicken
The chicken in the Chicken, Chorizo and Butter Bean Stew is a key element. It not only adds protein but it also helps to absorb the aromatic spices and flavours of the stew. For the most tender and juicy result, chicken thighs are the best choice. While chicken breast can be used, thighs offer more fat. This makes them ideal for slow-cooked dishes like this stew.
By marinating the chicken with a blend of sweet smoked paprika, garlic granules, and chilli flakes, you are allowing the flavours to permeate the meat. This will result in a deep, aromatic flavour that complements the rich chorizo and creamy beans. The searing process is equally important. Instead of just cooking the chicken through, you are locking in moisture, giving the skin a golden crisp that adds texture to the dish. Let the chicken sit in the seasoning mixture for at least 15 minutes or even overnight to intensify the flavour, making each bite more satisfying.
Chorizo: The Smoky, Spicy Backbone
Chorizo is more than just an ingredient in this stew. It’s the backbone of the dish, providing a depth of flavour that is hard to match. The spicy, smoky sausage adds a bold, savoury richness that infuses the whole stew. As it cooks, the chorizo releases its fat and spices. These then meld with the chicken and vegetables to create an unbeatable savoury base. The crispy edges of the chorizo contribute texture to the stew, giving each bite a mix of tender meat and crunchy bits.
The fat from the chorizo is key to enriching the stock and helping it develop a fuller, more complex flavour profile. Be sure not to rush the cooking of the chorizo. Allow it time to brown properly, which enhances its deep flavours. If you’re after a milder flavour, you can choose a less spicy chorizo. However, the traditional Spanish version brings a wonderful warmth and heat to the dish.
Butter Beans: The Creamy, Nutritious Addition
Butter beans are often an underappreciated ingredient in stews, but they are the unsung heroes in this Chicken, Chorizo and Butter Bean Stew. These creamy, delicate beans absorb the surrounding flavours as the stew simmers, giving them a rich, buttery texture. Unlike some beans that can turn mushy when cooked too long, butter beans retain their shape while becoming soft and tender inside. Their subtle, nutty flavour balances the spice and smokiness from the chorizo, making each spoonful even more satisfying. The beans also help to thicken the broth slightly, giving the stew a comforting, velvety texture.
Nutritionally, butter beans are packed with fibre, protein, and essential vitamins, making them not only delicious but also a healthy addition to your meal. As a bonus, they help make the dish more filling, turning a simple stew into a complete, hearty meal.
Meal Prep and Freezing
One of the standout features of this Chicken, Chorizo and Butter Bean Stew is its ability to freeze and reheat beautifully. After preparing the stew, let it cool completely before transferring it into airtight containers. It will keep in the fridge for up to three days or in the freezer for up to three months, allowing you to have a delicious, home-cooked meal ready at a moment’s notice.
The flavours actually deepen after resting, making leftover servings even more flavourful. When reheating, add a splash of chicken stock to loosen the stew to your desired consistency, especially if it has thickened over time. The stew is versatile in that it can be served with crusty bread, over rice, or even with a side of greens, making it easy to pair with whatever you have on hand. Freezing meals like this one is a great way to save time and avoid last-minute cooking, without sacrificing quality or flavour.
More Chorizo Recipes
If you’re a chorizo lover like me, here are some more recipes featuring this deep, smoky, ruby-red sausage:
- Smoky Chicken and Chorizo Tray Bake: Smoky chorizo, juicy chicken and paprika spiced potatoes, peppers and onions make for the ultimate one-pan dish.
- Creamy Chorizo Pasta: Rich chorizo pairs beautifully with the creamy sauce making this pasta all about comfort.
- Chorizo & Prawn Risotto: A classic risotto recipe, featuring everyone’s favourite – chorizo!
- Sticky Chorizo and Brussels Sprouts: With just three ingredients, the humble sprout is transformed into something sticky, smoky and addictive.
See how I make all these recipes and more over on my Instagram!
Chicken, Chorizo and Butter Bean Stew
A delicious, one-pot winter warmer. There are few things quite as comforting as a warm stew on a cold evening. This easy chicken stew recipe is inspired by warm Spanish flavours, with spicy chorizo, smoky paprika and rich saffron. It’s full of flavour, quick to prepare and is sure to be a big hit with family and friends. As an added bonus, it freezes exceptionally well, making it the perfect meal prep staple.
- Prep Time: 15 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 1x
- Category: Chicken, Stews and Casseroles
Ingredients
- 6 chicken thighs
- 2 tsps sweet smoked paprika
- 1 tsp garlic granules
- ½ tsp chilli flakes
- olive oil
- olive oil
- 200 g chorizo, chopped
- 1 onion, finely chopped
- 2 celery sticks, finely chopped
- 2 large garlic cloves, minced
- 2 sprigs fresh rosemary
- 1 tbsp double concentrated tomato purée
- ¼ tsp saffron threads, bloomed in 2tbsp of boiling water
- 1 x 400 g tin whole peeled tomatoes, hand-crushed
- 400 ml chicken stock
- 2 tsps sugar
- 2 dried bay leaves
- 2 x 400 g tin butter beans, drained and rinsed
- 1 handful fresh flat-leaf parsley, finely chopped
Instructions
- Place the chicken thighs in a large bowl and season generously with salt and freshly-ground black pepper.
- Add the sweet smoked paprika, garlic granules, chilli flakes and a drizzle of olive oil and toss to combine, ensuring the chicken is well-coated. Let sit 15 minutes. If you have the time, let sit for a few hours or even overnight – it’ll help the flavours penetrate through to the bone.
- Heat a splash of olive oil in a large Dutch oven or casserole pot over medium heat. Working in two batches, give the chicken a quick sear on both sides to seal in the juices. You’re not looking for deep browning (as you may burn the spices); 2 to 3 minutes per side should suffice. Transfer the chicken to a plate.
- Add the chorizo and cook, stirring occasionally, until starting to brown and crisp, around 5 minutes.
- Add the onion and celery and cook, stirring occasionally, until softened, another 5 to 7 minutes.
- Add the garlic and rosemary sprigs and cook, stirring constantly, for 1 minute, then add the tomato purée and cook, stirring almost constantly, until it begins to darken, 2 to 3 minutes.
- Add the saffron water, tinned tomatoes, chicken stock, sugar and bay leaves. Season lightly with salt and freshly-ground black pepper and stir to combine. Reduce the heat to low/medium-low, cover and simmer for 20 minutes. Stir in the beans and add the seared chicken thighs. Cover and simmer for a further 25 minutes, or until the chicken is cooked through.
- Remove the pot from the heat and stir in the fresh parsley. Taste and adjust seasoning, to taste, then serve – enjoy!
