Spanish beans with chicken & chorizo

Spanish beans with chicken & chorizo

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(30 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


  • 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, questions and tips

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28th Feb, 2012
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.
24th Jan, 2012
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?
18th Jan, 2012
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!
22nd Nov, 2011
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.
8th Nov, 2011
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
18th Oct, 2011
Sounds very nice but I think I would remove the chicken skin before cooking.
7th Oct, 2011
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.
25th Aug, 2011
Making this as per recipe tonight, wondering if it would work with pork too?
13th Aug, 2011
Delicious! Very easy to cook will definitely be making again and again.
5th Aug, 2011
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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