[Homemade] Spanish Chicken, Chorizo and Bean Stew

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Queen Kellee

2 tins cannellini beans, drained

2 tins cherry tomatoes

100g Spanish chorizo, diced

450 to 500g boneless, skinless chicken thighs

4 cloves garlic, rough diced

1 onion, rough diced

2 tbsp tomato puree

200ml red wine

500ml chicken stock

1 sprig rosemary

1 sprig thyme

olive oil

1 tbsp paprika

1 tsp chilli flakes

Parsley to garnish

Smoked Paprika

Red Bell Peppers

Carrots

In a high walled stainless steel pan, add the chorizo to medium heat and let the fat render out and crisp up, set aside leaving the fat behind.

Season the chicken thighs with salt and pepper and sear in the chorizo fat. Once browned and crisp (around 4 to 5 mins) set aside.

Add the diced onion and allow to fry and scrape the crispy bits from the pan. Once the onion is softened, add the garlic, tomato paste, paprika and chilli and fry for around 1 minute until it is fragrant. The pan might look like it is about to burn on the bottom. Deglaze with the red wine and cook the alcohol off for a couple of minutes and until the wine is slightly thick and syrupy. Add the rosemary and thyme and the chicken stock, tomatoes, and beans.

Stir this together then add the chorizo, chicken and mushrooms back to the pan. Make sure that there is some of the chicken peering up above the surface of the liquid.

Bring the mixture to a simmer and place in a gas mark 4 oven (180c / 350f)

stir every 30 to 40 minutes. Once the chicken is fork tender, remove from the pan and shred with a pair of forks.

Place the chicken back in the stew and return to the oven on a low heat until you are ready to serve.

Plate up and garnish with finely chopped parsley.

Serve with sliced buttered baguette.

About the best I could do as I've made this a couple of times with no recipe and had a couple of beers each time. This should give you something similar though! Hope you guys enjoy!

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