Chicken With Chorizo And Butter Beans Recipes

CHICKEN WITH CHORIZO AND BUTTER BEANS

Steps:

• Sprinkle the chicken with the smoked paprika, then heat the oil in a heavy casserole and brown the meat all over.
• Lift out the chicken and add the chorizo to the pan.
• When the oil starts to come out of the chorizo, add the onion and cook over a low heat for about 5 minutes.
• Add the garlic and a tablespoon of parsley.
• Cover and cook gently for another 10 minutes.
• Add the tomatoes and beans and give it a stir.
• Add a little water if the mixture is a bit thick.
• Return the chicken to the pot, along with the thyme and bayleaf.
• Turn up the heat and bring up to a simmer.
• Lower the heat to its lowest setting, cover the pot and let it bubble away gently for 30 minutes or so.
• Remove the lid and simmer for another 15 minutes, until the sauce is thick and rich.
• Stir in a generous pinch of parsley and serve with warm crusty bread and a salad.

SPANISH CHICKEN WITH BUTTER BEANS, CHORIZO AND TOMATOES

Steps:

• First of all, begin by cooking the butter beans. Place the soaked and drained beans in a pan with the sprigs of thyme and 1 of the bay leaves and cover with water. Bring to simmering point and then cover with a lid and simmer the beans for 45 minutes to 1 hour or until the beans are tender. Meanwhile, prepare the vegetables. Begin by peeling the onion and carrots and finely chopping them. Next, take the tough green ends off the leek, then make a vertical split halfway down the centre and run it under cold water to rid it of any hidden grit. Then slice the leek in half lengthways and finely chop that too, followed by the celery sticks. Next, heat 1 tablespoon of the olive oil in the casserole and when the oil is hot, brown the chicken breasts on both sides until golden brown. Then transfer the chicken to a plate and now add the rest of the oil to the casserole. Stir in the onions, carrots, leek and celery and cook everything over a low heat, covered with a lid, to allow the vegetables to sweat in their own juices for 10-15 minutes or until they are beginning to soften. While that is happening, you can prepare the chorizo sausage. Peel the skin off the chorizo and then cut into small dice before stirring it into the vegetables with the pimentón. Turn the heat up to medium and cook everything together for 2-3 minutes to start to draw the fat from the chorizo - you will need to stir constantly to keep everything on the move, to prevent the chorizo from sticking to the bottom of the casserole. Now add the cooked, drained beans (you can throw away the thyme and the bay leaf), garlic, tomatoes, the other bay leaf and the saffron, followed by the hot stock. Season with salt and freshly milled black pepper and give everything a good stir. Place the chicken breasts on top, bring the whole lot to simmering point, then reduce the heat to low and leave to simmer, covered, for 20-25 minutes. Finally, lift the chicken breasts out on to warmed plates, and stir the parsley into the sauce before spooning it over the chicken. Serve it with a chicory and rocket salad.

BUTTER BEAN & CHORIZO STEW

Steps:

• Slice the chorizo and tip into a large saucepan over a medium heat. Fry gently for 5 mins or until starting to turn dark brown. Add the tomatoes and butter beans, bring to the boil, then simmer for 10 mins. Swirl through the pesto, season lightly and ladle into four bowls.

SPANISH CHICKEN WITH BEANS RECIPE

Steps:

• To make this chicken thigh recipe, heat olive oil in a deep frying pan. Add the chicken thighs skin-side down, skinned and sliced chorizo and onion. Cook the chicken for 5 mins without turning it over to allow the skin to brown, but stir the onion and chorizo.
• Turn the chicken over and add the red pepper, deseeded and cut into chunks, a large garlic clove, peeled and chopped, red pesto (or sun-dried tomato paste), cannellini beans, drained and rinsed, hot chicken stock and a few thyme sprigs.
• Sprinkle smoked paprika on top of the chicken. Bring to the boil, cover and simmer for 25 mins, until chicken is tender.