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    Chicken, Chorizo and Butter Bean Stew

    Posted on 11th May 2021 by Daniel Newman-Beinart

     

     

    Serves 4

     

    1 tbsp of olive oil

    4 chicken thighs

    400g of soffritto mix

    80g of chorizo diced

    2 garlic cloves, crushed

    2 tsp smoked paprika

    500ml chicken stock

    400g chopped tomatoes

    2x400g butter beans

    Handful flat leaf parsley leaves roughly chopped

     

    1. Heat the oil in a casserole dish or large saucepan over a medium heat then brown the chicken thighs for 2-3 minutes on each side. Lift the chicken out onto a place and set aside. 
    2. Add the soffritto to the pan and cook for 10 minutes, stirring occasionally, until softened. Stir in the chorizo, garlic and smoked paprika, cook for 2 minutes.
    3. Add the stock, tomatoes and beans, bring to the boil then reduce to a simmer.
    4. Return the chicken to the pan and cook for 25 minutes or until cooked through.
    5. Lift out the chicken onto a board and, once cool enough shred the meat discarding the skin and bones.
    6. Return the shredded chicken to the plan. Season and scatter over the parsley.
    7. Serve with wholegrain rice and spring greens

     

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