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Chicken, chorizo and butter bean stew
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1 tbsp olive oil
4 chicken thighs
400g pack Cooks’ Ingredients soffritto mix
80g chorizo, diced
2 garlic cloves, crushed
2 tsp smoked paprika
500ml Cooks’ Ingredients chicken stock
400g can essential chopped tomatoes
2 x 400g cans essential butter beans, drained and rinsed
handful flat leaf parsley, leaves roughly chopped
crusty bread, to serve
1. Heat the oil in a casserole dish or large saucepan over a medium heat then brown the chicken thighs for 2-3 minutes on each side. Lift the chicken out onto a plate; set aside. Add the soffritto to the pan with a pinch of salt and cook for 10 minutes, stirring occasionally, until softened. Stir in the chorizo, garlic and smoked paprika; cook for 2 minutes.
2. Add the stock, tomatoes and beans, bring to the boil then reduce to a simmer. Return the chicken to the pan and cook for 25 minutes or until cooked through. Lift out the chicken onto a board and, once cool enough, shred the meat, discarding the skin and bones. Return the shredded chicken to the pan. Season and scatter over the parsley. Serve with crusty bread.
This recipe first appeared in Waitrose & Partners Food, March 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in February 2019.
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