Tag: #chickenandchorizo

One-Pot Chicken and chorizo stew

Make a smoky one-pot chicken and chorizo stew with potatoes, beans and spinach. A hearty, easy dinner with plenty of sauce for crusty bread.

If you only make one stew on a chilly evening, make this one. Tender chicken thighs, smoky chorizo, potatoes and beans simmer together in a rich tomato sauce, with spinach stirred in at the end. Best served with crusty bread for dunking.
Why you’ll love it
• Everything cooks in one pot, so there’s less washing-up.
• Chorizo and smoked paprika give the sauce plenty of flavour.
• Potatoes and beans make it a proper, satisfying dinner.

Serves: 4
Prep time: 15 minutes
Cook time: Approximately 35–45 minutes

Ingredients

• 8 skinless, boneless chicken thighs, halved (approximately 800g / 1¾ lb)
• 150g / approximately 5 oz cooking chorizo, sliced into half-moons
• 1 tbsp olive oil
• 1 onion, chopped
• 1 red pepper / red bell pepper, sliced
• 3 garlic cloves, grated or finely chopped
• 1 tsp smoked paprika
• ½ tsp chilli flakes / red pepper flakes, optional
• 1 tbsp tomato purée / tomato paste
• 1 x 400g tin / approximately 14 oz can chopped tomatoes
• 300ml / approximately 1¼ US cups chicken stock
• 300g / approximately 10½ oz baby potatoes, halved
• 1 x 400g tin / approximately 14 oz can butter beans or chickpeas, drained
• 1 large handful spinach or kale
• Fresh parsley, salt and black pepper, to serve
• Crusty bread, optional, to serve

Method

1. Heat the oil in a large, deep casserole or heavy-based pan over a medium-high heat. Season the chicken lightly and brown it in batches for 2–3 minutes per side. Transfer to a plate; it does not need to be cooked through yet.
2. Add the chorizo to the same pan and cook for 2–3 minutes until it begins to colour and release its oil. Transfer to the plate with the chicken.
3. Lower the heat to medium. Add the onion and red pepper to the pan and cook for 5 minutes, stirring, until starting to soften. Add the garlic, smoked paprika and optional chilli flakes; cook for 1 minute more.
4. Stir in the tomato purée. Add the chopped tomatoes and stock, scraping any tasty browned bits from the base of the pan.
5. Return the chicken and chorizo to the pan and add the potatoes. Bring to a gentle simmer, cover and cook for 20 minutes. Remove the lid and simmer for a further 10–15 minutes, stirring occasionally, until the potatoes are tender, the sauce has thickened a little and the chicken is fully cooked. Check the thickest chicken piece with a food thermometer: it should reach 75°C in the centre. Add a splash of water or stock if the sauce reduces too quickly.
6. Stir in the drained beans and spinach. Cook for around 5 minutes, until the beans are hot and the spinach has wilted. If using kale, allow a few extra minutes until tender. Taste and season with salt and black pepper.
7. Scatter over the parsley and serve in bowls with crusty bread.
   Tips and serving ideas
   Butter beans make the stew extra creamy; chickpeas give it more bite. If you would rather serve it with rice, leave out the potatoes or keep them for a heartier meal. For a thicker sauce, simmer uncovered for a few extra minutes before adding the greens.
   Frequently asked questions
   Can I make it ahead?
   Yes. Cool it promptly, refrigerate in a covered container and eat within 2 days. Reheat until piping hot throughout and reheat only once.
   Can I leave out the chilli?
   Absolutely. The smoked paprika and chorizo still bring plenty of flavour. Choose a mild chorizo if you prefer less heat.
   Can I use chicken breast instead?
   You can, but it is leaner and can dry out more easily. Check that it is thoroughly cooked and reduce the simmering time if the pieces are smaller, allowing enough time for the potatoes to soften.