Spanish beans with chicken & chorizo

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• SPinchin

  17 March 2010

  SPinchin rated this recipe

  

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• susan

  01 April 2010

  susan rated and commented on this recipe

  

  Delicious and wholesome. Will definitely make again.

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• Sue

  01 April 2010

  Sue commented on this recipe

  Didn't know which paprika to use and opted for hot, thought I'd ruined it but I made it yesterday for tonight and it was a lot less hot today than yesterday, so try it with sweet paprika it you don't like too hot food. Clean bowls all round, it was delicious and would do again. Used Sainsburys tinned beans, just drained and rinsed them and then used Knorr 'Touch of Taste' Chicken as stock, it was much quicker. A great meal!

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• Beth

  17 April 2010

  Beth rated and commented on this recipe

  

  Very nice. Used a pack of legs and thighs as they came mixed.

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• Swirlgirl

  19 June 2010

  Swirlgirl rated this recipe

  

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• lovely

  18 July 2010

  lovely rated and commented on this recipe

  

  I've used peas instead of spinach, which was nice. With smoked paprika, it is delicous!

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• bean_mother

  12 August 2010

  bean_mother rated and commented on this recipe

  

  Delicious. Used tinned cannellini beans and didn't have any thyme. I sautéd the ingredients then added the paprika to infuse the flavour a little more before adding the water. We loved this and will definitely do again. Yum!

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• Anneli

  23 September 2010

  Anneli rated and commented on this recipe

  

  Have made this once already - delicious - making again for friends tomorrow night.

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• Eva

  30 September 2010

  Eva rated and commented on this recipe

  

  Simply delicious!!!!!

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• dickfromwhittington

  28 November 2010

  dickfromwhittington commented on this recipe

  After living for ten years in Spain I got latched on to the wonderful flavours of the spanish cuisine, particulary on their soups and stews, so I couldn't wait to try this one from the BBC. Result ? - Fantastic flavour and very authentic when compared with similar dishes in Spain. The only thing I altered was that I changed the cannnellini beans for ordinary Butter beans, because they are bigger and sp you feel you are getting more. It didn't make me feel guilty in doing this as the cannellini beans are not Spanish either, but Italian. Nevertheless, full marks for a truly satisfying dish. Dick from Whittington

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• Katharina

  01 June 2011

  Katharina rated and commented on this recipe

  

  This is yummy - if a bit high in calories. Used tinned black eyed beans instead of cannellini.

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• janet

  05 August 2011

  janet commented on this recipe

  made this for supper last night it was absolutely delicious. I used normal paprika and thought it needed something else so i put smoked paprika in, chicken stock and also thickened the sauce a little with corn flour. Having a tapas evening in september with some friends and this will definately be on the menu

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• Jenny

  13 August 2011

  Jenny rated and commented on this recipe

  

  Delicious! Very easy to cook will definitely be making again and again.

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• Jo Ryan

  25 August 2011

  Jo Ryan commented on this recipe

  Making this as per recipe tonight, wondering if it would work with pork too?

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• Bod

  07 October 2011

  Bod rated and commented on this recipe

  

  I cooked variation of this recipe for two tonight and really enjoyed it. I had only chicken breast and tinned beans in the house, so I used these. I quickly fried off the chorizo and onion and added a clove of garlic since I love it. I added a splash of sherry before I put the chicken, herbs, potato and paprika in and topped up with chicken stock rather than just water, after 10 minutes I added the beans. When the potato was cooked through (around another 8 to 10 minutes) I also added a little cornflower to thicken and then stirred in the spinach off the heat. Finally I checked the seasoning and served. For me this was great on it�s own, but my fiancé wanted to have a little French baguette with his.

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• Dionne

  18 October 2011

  Dionne commented on this recipe

  Sounds very nice but I think I would remove the chicken skin before cooking.

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• Lesley-Anne

  08 November 2011

  Lesley-Anne rated and commented on this recipe

  

  Made this for family coming round, every single last drop was eaten. Very tasty and will be a great dish for over the winter. Will definitely make again

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• kate

  22 November 2011

  kate rated and commented on this recipe

  

  Good mid week supper easy and quick - the only thing I would change is that I would cut the chorizo into smaller pieces next time.

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• Lisa

  18 January 2012

  Lisa rated and commented on this recipe

  

  This is a plate of loveliness. I also thickened mine slightly as the family often complain about 'anything thin' but I put a 400g can of pinto beans in and maybe 300g of dried beans cooked would make it thicker. The leftovers heated up nicely for lunch a couple of days later. One of our regular midweek meals now. Good family fodder!

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• Dionne

  24 January 2012

  Dionne commented on this recipe

  It would be so much more helpful if the beans were also shown as tinned as many people these days buy them like that these days. Can anyone say how many tins & their size this would need?

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Ingredients

• 300g dried pinto or cannellini beans
• 1 onion , chopped
• 1 tbsp paprika
• thyme sprigs, bay leaves and bunch of parsley, tied together in a bundle
• 4 chicken thighs , skin on
• 250g small potatoes , cut into chunks
• 250g piece chorizo , chopped into large chunks
• 100g pack baby spinach

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Difficulty and servings

Serves 4

Easily doubled

Preparation and cooking times

Prep 15 mins

Cook 1 hr 30 mins

Ingredients

• 300g dried pinto or cannellini beans
• 1 onion , chopped
• 1 tbsp paprika
• thyme sprigs, bay leaves and bunch of parsley, tied together in a bundle
• 4 chicken thighs , skin on
• 250g small potatoes , cut into chunks
• 250g piece chorizo , chopped into large chunks
• 100g pack baby spinach

PER SERVING

803 kcalories, protein 55g, carbohydrate 60g, fat 40 g, saturated fat 13g, fibre 2g, sugar 4g, salt 1.35 g

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