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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
Scale
For the chicken:
- 6 chicken thighs
- 2 tsps sweet smoked paprika
- 1 tsp garlic granules
- ½ tsp chilli flakes
- olive oil
For the stew:
- 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!
