Spanish Chicken, Beans & Chorizo
A rustic, smoky Spanish stew brimming with succulent chicken thighs, pinto beans, and fresh spinach.
Ingredients
300g dried pinto beans (soaked)500g
1 onion, chopped1kg
1 tbsp smoked paprika50g
3 sprigs fresh thyme20g
2 dried bay leaves5g
Small bunch fresh parsley, chopped30g
4 bone-in chicken thighs600g
250g new potatoes, halved750g
250g cooking chorizo, sliced200g
100g baby spinach200g
Method
- Soak the beans for at least 4 hrs or overnight in a large bowl with plenty of water to cover. Next day, rinse and drain, then put in a large heavy based pan with the onion, paprika, herb bundle and chicken. Pour over enough water or stock to cover, bring to the boil, then reduce the heat, cover and simmer for 45 mins.
- Remove the chicken to a plate, then add the potatoes and chorizo to the pan. Continue cooking for 30 mins until the beans and potatoes are tender.
- Discard the skin and bones from the chicken and tear into large chunks. Return the chicken to the pan with the spinach and simmer for 5 mins.
Cost to cook
4
serves 4 ·
Mostly estimated prices. Full-pack shop cost · about £6.91 of it is what this recipe actually uses.
Find it in store
Search the ingredients at your stores:
Tesco Asda
£13.74 est. · serves 4