Chicken, Chorizo & Butterbean Stew Recipe

Chicken, Chorizo & Butterbean Stew (Serves 4)

A flavoursome, family meal with the essence of Spain...

Ingredients: 500g Chicken Breast (Diced)
                          150g Chorizo (Diced)
                          1 Onion (Peeled & Sliced)
                          1 Bay Leaf
                          4 Sprigs of Thyme
                          100g Roasted Red Pepper (Sliced)
                          1 Tablespoon Paprika
                          Pinch of Saffron
                          150g Passata
                          3 Cloves of Garlic (Peeled & Finely Chopped)
                          350ml Chicken Stock
                          200g Butterbeans
                          A Small Handful of Parsley (Roughly Chopped)

Method:

1. In a large casserole pan, sweat off the onion, garlic, bay leaf, thyme and chorizo in a tablespoon of vegetable oil on a medium heat for 5-10 minutes.

2. Once the onions have softened, add the diced chicken breast and seal off the outside of the chicken.

3. Add the roasted red pepper, paprika, saffron, passata and stock. Bring up to a simmer, than down the hob to a low-medium heat. 

4. Leave to cook for 20 minutes, before adding the butterbeans.

5. Cook for a further 20 minutes, so the chicken and butterbeans are cooked through and the sauce has thickened.

6. Take the stew off the heat, before seasoning to taste with salt and ground black pepper. Than stir in the chopped parsley.

7. Serve immediately.