Feed your appetite for cooking with Penguin’s expert authors
James Martin’s 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 from James Martin
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.
Reviews
4.8 out of 5 stars
6 Ratings
Have you tried this recipe? Let us know how it went by leaving a comment below.
Our team will respond to any queries as soon as we can - this may take longer over weekends. You do not need to resubmit your comment.
Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use.
7 Comments