Spanish beans with chicken & chorizo

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• Elaine M

  28 February 2012

  Elaine M rated and commented on this recipe

  

  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.

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• Caz716

  22 March 2012

  Caz716 commented on this recipe

  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!

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• raoulamy

  18 July 2012

  raoulamy rated and commented on this recipe

  

  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!

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• Del

  18 September 2012

  Del rated and commented on this recipe

  

  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

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• mammamia

  04 January 2013

  mammamia rated and commented on this recipe

  

  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 .

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• skimby

  30 January 2013

  skimby rated this recipe

  

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• bean_mother

  09 April 2013

  bean_mother commented on this recipe

  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!).

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• Antonio-spain

  Today

  Antonio-spain rated and commented on this recipe

  

  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.

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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 55.0g, carbohydrate 60.0g, fat 40.0 g, saturated fat 13.0g, fibre 2.0g, sugar 4.0g, salt 1.35 g

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