Spanish Chicken Butter Beans and Chorizo Stew Recipe

This is a lovely slightly spicy Spanish Chicken Butter Beans and Chorizo Stew Recipe, great on a cold evening with a piece of nice bread in front of the fire. This also tastes great the day after.

Spanish Chicken Butter Beans and Chorizo Stew Recipe

Serves: 4
Prep Time: 20 mins
Cooking Time: 60 minsSpanish Chicken Butter Beans and Chorizo Stew Recipe
Total Time: 80 mins

Ingredients for Spanish Chicken Butter Beans and Chorizo Stew Recipe

4 chicken breasts
1 medium leek, finely chopped
1 medium onion, finely chopped
400g tin of butter beans
2 tablespoons olive oil
175g chorizo sausage, chopped up in a dice
400g tin chopped plum tomatoes
1 tsp of Dried Thyme
2 bay leaves
1 medium carrot, finely chopped
1 celery stick, finely chopped
3 cloves garlic, chopped
1 teaspoon smoked paprika
A good pinch of saffron stamens
275 ml hot vegetable or chicken stock
30g fresh parsley, chopped
Salt and freshly milled black pepper


Prepare the vegetables by peeling the onion and carrots and finely chopping them.
Next, take the tough green ends off the leek, then make a vertical split halfway down the centre and run it under cold water to rid it of any hidden grit.
Then slice the leek in half lengthways and finely chop that too, followed by the celery sticks.

Next, heat 1 tablespoon of the olive oil in the casserole and when the oil is hot, brown the chicken breasts on both sides until golden brown.
Then transfer the chicken to a plate and now add the rest of the oil to the casserole.
Stir in the onions, carrots, leek and celery, thyme and bay leaves and cook everything over low heat, covered with a lid, to allow the vegetables to sweat in their own juices for 10-15 minutes or until they are beginning to soften.

While that is happening, you can prepare the chorizo sausage by peeling the skin off the chorizo and then cut into small dice before stirring it into the vegetables with the smoked paprika.

Turn the heat up to medium and cook everything together for 2-3 minutes to start to draw the fat from the chorizo you will need to stir constantly to keep everything on the move, to prevent the chorizo from sticking to the bottom of the casserole.

Now add the drained butter beans, garlic, tomatoes and the saffron, followed by the hot stock. Season with salt and freshly milled black pepper and give everything a good stir.
Place the chicken breasts on top, bring the whole lot to simmering point, then reduce the heat to low and leave to simmer, covered, for 20-25 minutes.

Finally, lift the chicken breasts out on to a warmed plate and shred it using 2 forks, and then stir the chopped parsley into the sauce and the shredded chicken and stir. You could also put a handful of spinach to make it even healthier.

Serve it with a piece of rustic bread.

1 Comment

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