By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 4
570 cal · 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.
Comments
This is a solid weeknight stew that uses common proteins and pantry staples available at any Charlotte grocer—Harris Teeter, Food Lion, and Kroger all stock chorizo, cannellini beans, and chicken thighs competitively. The cost per serving runs around $2.50 to $3.00, held down by beans and potatoes doing the volume work. The stated 40 minutes is honest for browning chorizo and chicken and simmering, though active prep is really closer to 15 minutes and the wait is passive. The stew reheats beautifully and feeds four as a one-pot meal without fussiness, and it's exactly the kind of Spanish-inflected comfort food that works in the South, but it's neither especially resourceful nor seasonally timed—it doesn't lean into the local strengths like shrimp or sweet potatoes that would push it higher.
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