Serves 4
40 min
Spanish Bean & Chicken Stew
Recipe GLPRfda4500e24ed43
A hearty Spanish-style stew combining tender chicken thighs, spiced chorizo, and creamy cannellini beans with potato and fresh parsley. This one-pot comfort dish is perfect for a warming meal and freezes beautifully for future dinners.
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Ingredients
1 tbsp Olive oil
200 g Chorizo sausage, thickly sliced
1 Onion, chopped
400 g Chicken thigh fillets, cubed
1 Tomato, roughly chopped
410 g Cannellini beans, drained
1 large Potato, cut into small cubes
500 ml Hot chicken stock
4 tbsp Fresh parsley, chopped
Directions
Heat the olive oil in a large pan over high heat. Add the sliced chorizo and cook for 1-2 minutes until the edges are lightly browned. Stir in the chopped onion and cubed chicken. Continue cooking for about 5 minutes, stirring occasionally, until the chicken is lightly sealed on the outside and the onion is beginning to soften.
Add the roughly chopped tomato to the pan and cook for 2-3 minutes, stirring frequently, until the tomato breaks down and becomes pulpy.
Stir in the drained cannellini beans, cubed potato, and hot chicken stock. Bring the mixture to a boil over high heat, then reduce the heat to low, cover with a lid, and simmer gently for about 20 minutes, or until the potato is tender and the chicken has cooked through to an internal temperature of 165°F.
Remove from heat, stir through the fresh chopped parsley, and divide among serving bowls. Serve hot. The stew can be cooled and frozen in an airtight container for up to 2 months; to serve, thaw completely and reheat gently on the stovetop, stirring occasionally until piping hot throughout.
