60 min
Spanish Chicken with Chorizo and Beans
Recipe GLPR366326d6b31cac
A rustic one-pot Spanish braise featuring bone-in chicken thighs, sliced chorizo, and tender cannellini beans in a vibrant wine and paprika sauce with roasted peppers and briny olives. This aromatic dish is finished with fresh parsley and serves four generously.
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Ingredients
1 tablespoon olive oil
8 skin-on chicken thighs
175 g (6 oz) cooking chorizo, sliced into thin rounds
3 mixed bell peppers, deseeded and roughly chopped
2 tablespoons plain flour
1 teaspoon sweet smoked paprika
350 mL (12 fl oz) Spanish red wine, such as Rioja
300 mL (10 fl oz) chicken stock
2 tablespoons red wine vinegar
200 g (7 oz) pitted green olives
2 (400 g) cans cannellini beans, drained and rinsed
1 dash dry sherry, optional
1 small bunch fresh parsley, roughly chopped
Directions
Heat the olive oil in a large flameproof casserole or Dutch oven over medium-high heat. Working in batches if necessary to avoid crowding the pan, add the chicken thighs and sear until golden brown on all sides, approximately 5-7 minutes per batch. Transfer the browned chicken to a plate and set aside.
Pour off any excess fat from the casserole, leaving about 1 tablespoon. Add the sliced chorizo and chopped peppers to the pan and cook for 3-5 minutes, stirring frequently, until the vegetables begin to soften and the chorizo releases its oils and starts to colour. Sprinkle the flour over the mixture and stir well to coat evenly. Cook for 1 minute more, stirring constantly, to cook out the raw flour taste.
Return the reserved chicken thighs to the casserole. Stir in the sweet smoked paprika, then pour in the red wine, chicken stock, and red wine vinegar. Bring the liquid to a boil, then reduce the heat to low. Cover the casserole and simmer gently for 30 minutes, until the chicken is mostly cooked through.
Stir in the olives and drained cannellini beans. Continue to simmer uncovered for an additional 15 minutes, allowing the flavours to meld and the liquid to reduce slightly. The chicken should reach an internal temperature of 165°F (74°C) when measured at the thickest part of the thigh without touching bone.
Add the dry sherry if using. Taste the braise and adjust the seasoning with salt and pepper as needed. Transfer to a serving dish and scatter the fresh chopped parsley over the top. Serve hot with crusty bread to soak up the rich sauce.
