Chicken, Chorizo and Bean Stew
This comforting one pot stew is easy to cook and uses simple ingredients, making it a great weeknight meal.
Introduction
This is one of the dishes I learnt on my Spanish Adventure series. You really need the spicy, soft cooking chorizo for this dish, with its paprika flavouring giving the dish its depth.
Ingredients
| 25ml | olive oil |
| 8 | skinless, boneless chicken thighs |
| 200g | chorizo, sliced |
| 1 large | onion, diced |
| 4 | garlic cloves, crushed |
| 400g can | chopped tomatoes |
| 400g can | cannellini beans, drained and rinsed |
| sea salt and freshly ground black pepper | |
| 1 small bunch of | basil leaves, to garnish |
Method
In a large, non-stick pan, heat the olive oil over a medium-high heat and fry the chicken on both sides until golden brown. Season with salt and pepper, then add the chorizo, onion and garlic and cook until the oils are released.
Then add all the remaining ingredients, bring to the boil, then simmer gently for 20 minutes, or until the chicken is cooked through. Garnish with the basil leaves and serve.
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