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    Chicken, chorizo and butter bean stew

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    Chicken, chorizo and butter bean stew

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

    Serves: 4


    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. 

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    This recipe first appeared in Waitrose & Partners Food, March 2019 issue. Download the Waitrose & Partners Food app for the full issue


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