Spanish Chicken & Chorizo Stew

A smoky, freezer-friendly stew of chicken thighs, chorizo, butter beans and spinach in a smoked paprika tomato sauce.

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Recipe Info
Servings: 6
Prep: 15m
Cook: 35m
Total: 50m
Ingredients
  • 1kg chicken thighs
  • 400g tinned chopped tomatoes
  • 400g tinned butter beans
  • 90g chorizo
  • 1 red bell pepper
  • Handful fresh spinach
  • 1 red chilli
  • 1 large onion
  • 4 garlic cloves
  • 1 1/2 tbsp smoked paprika
  • 1 tbsp thyme, dried or fresh
  • 1 tbsp olive oil
  • 150ml chicken stock
  • Handful fresh parsley, chopped
  • Salt and pepper, to taste
Instructions
  1. Over medium heat, brown the chicken thighs with 1 tsp smoked paprika for 10-12 minutes until crispy and cooked through. Remove and set aside.
  2. In the same pan, cook the chorizo until crispy, then set aside.
  3. Add the onion, garlic and chilli to the pan and sauté for 5-7 minutes until soft. Add the pepper and cook for a further 5 minutes, then stir in the cooked chorizo.
  4. Add the remaining smoked paprika, thyme, salt and pepper, then add the tomatoes and stock. Season and cook for a few more minutes.
  5. Add the spinach and let it wilt, then add the butter beans. Return the chicken thighs to the pan, pushing them under the liquid. Cover and simmer for 15-20 minutes.
  6. Garnish with parsley and a drizzle of lemon juice, and serve.
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