Home > Mains, Recipe > Smoky Chicken & Bean Stew

Smoky Chicken & Bean Stew

Ok, I admit it, I’m perhaps a little obsessed with chorizo. Honestly, not every meal I cook is based around this spicy little Spanish number, but it is really useful – it’s really tasty, adds great flavour to dishes, and goes well with other ingredients I seem to be using a lot right now, like chicken, red peppers, beans and tomatoes, all of which lend themselves to easy, one-pot stews like this.

I’m quite a new convert to chicken thighs. I was never this biggest fan of the dark meat from chicken, and convinced myself that breast meat was best, but thighs are great. They’re full of flavour, much more so than breast meat, and tend not to try out so much. And, they’re cheaper to boot.

You could maybe spice things up here by adding a finely chopped, de-seeded red chilli. As ever, chicken stock from good quality bouillon concentrate is fine.

Smoky Chicken & Bean Stew (serves 2)

  • 1 red onion, sliced
  • 2 cloves garlic, finely chopped
  • 1 tablespoon olive oil
  • 1 tablespoon smoked paprika
  • 1 red pepper, de-seeded and roughly chopped into chunks
  • 4 boneless, skinless chicken thighs, each cut into 3-4 strips
  • 100g chorizo, sliced into coins and then each slice halved
  • 4 tomatoes, de-seeded and roughly chopped
  • 1 x 400g tin borlotti beans, rinsed and drained
  • 300ml chicken stock
  • 15g fresh coriander, roughly chopped (about half of a standard supermarket packet)

Heat 1 tablespoon of oil in a large pan or suitable casserole dish, and throw in the onions and garlic. Cook for 3-5 minutes until softened, but not brown. Add the smoked paprika and red pepper, stir well and cook for another 2 minutes.

Add the chorizo and chicken to the pan, and fry for 5 minutes, until the chicken is browned and the chorizo is releasing its fat.

Add the tomatoes and beans, and then pour over the chicken stock. Bring to the boil and then simmer for 20 minutes, until the sauce has thickened and the chicken is completely cooked.

Scatter over the coriander. Serve with warmed pitta breads.  

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