Chicken, Chorizo & Butter Bean Stew

• 900 gboneless skinless chicken thighs, cut into large chunks
• 480 gtinned butter beans, drained weight
• 200 mlchicken stock
• 2 x 400gtins chopped tomatoes
• 200 gjarred roasted red peppers, drained weight, sliced
• 2medium onions, finely chopped
• 4garlic cloves, thinly sliced
• 2 tspsmoked paprika
• 1 tspsweet paprika
• 1 tbspsherry vinegar
• 1 tbspolive oil
• 250 gcooking chorizo, sliced into 1cm rounds
• 2bay leaves, optional, removed before serving (optional)
• Fine salt, to taste
• Black pepper, to taste
• 10 gparsley leaves, torn, optional (optional)

Method

1. 1Heat the olive oil in a large, wide casserole over a medium-high heat. Add the chorizo slices and fry for 3–4 minutes, stirring, until they release their deep reddish-orange oil and start to crisp at the edges. Remove with a slotted spoon and set aside, leaving the chorizo fat in the pan.
2. 2Turn the heat to high. Season the chicken chunks with salt and pepper and sear in the chorizo fat in batches for 3 minutes per side until golden; you're building flavour, not cooking through. Remove and set aside.
3. 3Reduce the heat to medium, add the onions to the pan and cook in all that savoury fat for 7–8 minutes until soft and just beginning to caramelise. Stir in the garlic and both paprikas and cook for 2 minutes until fragrant.
4. 4Return the chorizo to the pan. Add the chopped tomatoes, chicken stock, sliced roasted peppers, and optional bay leaves. Stir well and bring to a steady simmer, scraping up any stuck bits from the base.
5. 5Nestle the seared chicken back into the sauce. Cover the pan and cook on a low simmer for 25 minutes, stirring two or three times so nothing catches on the bottom, until the chicken reaches 75°C for 30 seconds and is tender and the sauce has thickened around it.
6. 6Add the butter beans and sherry vinegar. Stir gently so the beans don't break up. Cook uncovered for a further 8 minutes until the beans are warmed through and the sauce has reduced to something rich and clinging.
7. 7Remove any bay leaves. Taste before seasoning, then stir through the optional torn parsley and serve.

Per serving

kcal

528

protein

48.6g

fibre

7.5g

carbs

23.9g

fat

25.3g