Chicken, Chorizo and Butter Bean Stew

A hearty one-pan stew of chicken, spicy chorizo and creamy butter beans in a smoky tomato sauce.

TIME BREAKDOWN
Prep: 10 min
Cook: 20 min
Total: 30 minutes
Vegetarian
❌
Nuts
❌
Serves
4 people
Difficulty
Easy

Ingredients

  • 1 tbsp olive oil
  • 400g skinless chicken thigh fillets, cut into chunks
  • 120g cooking chorizo, sliced
  • 1 onion, chopped
  • 3 cloves garlic, crushed
  • 1 tsp smoked paprika
  • 400g tin chopped tomatoes
  • 2 x 400g tins butter beans, drained and rinsed
  • 200ml chicken stock
  • 2 handfuls baby spinach
  • Crusty bread, to serve
  • Salt and black pepper to taste

Method

  1. Heat the oil in a large pan over a medium-high heat. Brown the chicken for 4 minutes, then add the chorizo and fry for 2 minutes until it releases its oil.

  2. Add the onion and cook for 3 minutes. Stir in the garlic and paprika for 30 seconds.

  3. Pour in the tomatoes, butter beans and stock. Bring to the boil, then simmer for 10 minutes until the chicken is cooked and the sauce has thickened.

  4. Stir in the spinach until wilted. Season to taste and serve with crusty bread.