Spanish beans with chicken & chorizo

Spanish beans with chicken & chorizo

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(26 ratings)

Prep: 15 mins Cook: 1 hr, 30 mins Plus soaking


Serves 4
This dish is great for a casual get-together, just plonk it on the table with a big salad and bread and it's done

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal803
  • fat40g
  • saturates13g
  • carbs60g
  • sugars4g
  • fibre2g
  • protein55g
  • salt1.35g
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  • 300g dried pinto or cannellini bean
    Cannellini bean

    Cannellini bean

    can-a-leen-ee been

    Slightly kidney-shaped with squarish ends, cannellini beans are from Italy and are creamy white…

  • 1 onion, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 tbsp paprika



    A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

  • thyme sprigs, bay leaves and bunch of parsley, tied together in a bundle


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 4 chicken thighs, skin on
  • 250g small potatoes, cut into chunks



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 250g piece chorizo, chopped into large chunks



    A coarsely textured spiced pork sausage widely used in Spanish and Mexican cooking. It is made…

  • 100g pack baby spinach



    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…


  1. 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.

  2. 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.

  3. 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.

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Comments (28)

Blue98's picture

This tasted really good - altered it slightly with more chicken, a bit less chorizo and tinned beans instead of dried.

helenk6's picture

Just made this, only in the slow cooker, so a few changes. Browned the chicken in the pan first, moved to slow cooker, then cooked the onion first followed by choriz then potatoes and herbs and finally a tin of beans. Needed to add chicken stock (not mentioned in recipe) but had to have enough to cover dish in slow cooker, so used 400ml. Put the sauce on top of chicken in slow cooker, then cooked for 4/5 hours, adding spinach for the last 20 minutes. Lovely, fed 2 adults and 2 toddlers and still have enough for the kids tomorrow!

frowne's picture

Loved this! I used tinned beans which halved the cooking time. I also only added half the liquid the recipe stated as it released a lot of water (vege stock).

antonelloter's picture

Excelent recipe, must take care with paprika, just chorizo have paprika, could be strong taste de stew a paprika...In all spain it´s diferents cook the paprika, here in the south normally put directly in the stock, but the correct use the paprika is dissolve in pan with hot grease(olive oil, vegetarian oil, butter) just 4 seconds, if not burn the paprika, and put in the stew, will be more taste.

bean_mother's picture

Love this! Make it exactly as the recipe apart from using spicy smoked paprika. Delicious, simple and even better the next day (if you have any left overs!).

hobnob42's picture

Ive made this a couple of times now and it has gone down a treat with my guests. It's easy to make and tastes delicious. The spinach just finishes it off nicely. Make sure you serve a light starter with it as its quite heavy .

Dash's picture

Great recipe to use as a starting point. I used boneless and skinless chicken thighs which are less fatty. Thickened the sauce with a little flour. Added frozen peas and some runner beans for colour. Left out the potatoes and instead served it with mash. Don't salt it. Chicken stock and the chorizo are salty enough. Worth a go

amy_prima26's picture

This was actually better than I thought it would be when I tasted it in the pan. It was quite nice but not amazing.
If I made it again I'd probably just use one large chicken breast rather than the thighs. The chicken fell apart and went stringy when I put it back in for the last few minutes.
I used tinned cannellini beans and unpeeled new potatoes, which cooked in 20 minutes.
We ate the same quantity as the recipe (except potatoes) between two of us. Must've been ok then!

caz716's picture

I made this as a last minute supper for friends. They loved it and my 7 yr old daughter said "mummy, please can you make this every dinner time?" I have passed the recipe on and it's had rave reviews, I wish I could claim it as my own!

ecchapman's picture

This is a really tasty dish I had no hesitation in saving to my Favourites. My husband lived and worked in Madrid for a while and is always very sceptical of any recipes which include the word "Spanish" in the title. This dish gets his seal of approval (ie wolfing down the first helping and coming back for more). Despite the carb hit it's great served with artisan-style bread.

dionne43's picture

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?

watchstrap's picture

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!

boistizon's picture

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.

lellybell18's picture

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

dionne43's picture

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

joirwin's picture

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.

jo_ryan's picture

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

jennymaggs's picture

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

hutchinson's picture

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

katharinaanna's picture

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


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