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    Chicken, chorizo & butter bean one-pot

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    Chicken, chorizo & butter bean one-pot

    • Preparation time: 10 minutes
    • Cooking time: 45 minutes
    • Total time: 55 minutes

    Serves: 4


    ½ tbsp olive oil 
    4 chicken thighs
    400g pack Cooks’ Ingredients Soffritto Mix 
    50g chorizo, diced 
    2 cloves garlic, crushed 
    2 tsp smoked paprika 
    500ml Cooks’ Ingredients Chicken Stock 
    400g can chopped tomatoes 
    2 x 400g cans butter beans, drained and rinsed
    Handful flat leaf parsley, leaves only, roughly chopped 
    Crusty bread, to serve (optional)


    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. Transfer to a plate and set aside. Add the soffritto mix 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, then cook for 2 minutes. 

    2 Add the stock, tomatoes and butter 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, the juices run clear and no pink meat remains.

    3 Transfer the chicken to a board and, once cool enough to handle, shred the meat, discarding the skin and bones. Return the chicken to the pan, season and scatter over the parsley, before serving with crusty bread, if liked. 

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    Cook’s tip

    It might be tempting to skip the step of browning the chicken but it’s worth the effort. Searing the thighs before cooking through creates caramelisation, depth of flavour and helps to seal in the juices.


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    5 stars