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Chicken, chorizo & butter bean one-pot
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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.
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.
Typical values per serving:
This recipe was first published in November 2021.