Spanish Beans With Chicken Chorizo Recipes

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SPANISH CHICKEN AND CHORIZO



Spanish Chicken and Chorizo image

Rich, hearty and warming Spanish Chicken and Chorizo - crispy Spanish chorizo, sautéed onions and peppers and juicy chicken thighs braised in red wine and then finished off in the oven and sprinkled with thyme | gluten free + dairy free

Provided by Sarah Nevins - A Saucy Kitchen

Categories     Mains

Time 55m

Number Of Ingredients 12

1 tablespoon |15 ml olive oil
225 g chorizo, sliced
1 large white, yellow or brown onion, diced
2 red peppers, deseeded and sliced
1 tablespoon tomato paste
3 cloves, about 1 tablespoon garlic minced
1 teaspoon paprika
8 bone-in and skin on chicken thighs
1 1/4 cup |300 ml rioja (or another Spanish red wine of your choosing)
1 1/4 cup | 300 ml chicken stock
1 bay leaf
thyme sprigs

Steps:

  • Preheat your oven to 400°F/200°C.
  • Add the olive oil to a large, oven-safe skillet/pan and warm over a medium heat. Add the sliced chorizo and cook 2 minutes, then transfer to another dish using a slotted spoon.
  • Add the onions and red peppers to the skillet/pan and cook for about 8 minutes stirring every so often. Stir in the tomato paste, garlic and paprika to the onion mixture and cook another 2 minutes, then transfer the onion mixture to the dish with the chorizo.
  • Season the chicken pieces with salt and pepper then add the chicken thighs to the skillet/pan, skin side down and cook 7-10 minutes to sear the skin. Once the skin has turned golden brown, flip over and cook another 7 minutes on the other side. Remove the chicken from the skillet/pan and set aside.
  • Pour the oil remaining in the pan out then return it to the heat. Add the red wine, stock and bay leaf. Stir and scrape the bottom of the pan to remove any sticky bits.
  • Add the chorizo and onion mixture back to the pan along with thyme, turn the heat up high and bring the mixture to a light boil then reduce the temperature to maintain a simmer. Let simmer 10 minutes to reduce the liquids.
  • Add the chicken back to the pan, skin-side up. Transfer to the oven and let cook uncovered for 12-15 minutes until the chicken has fully cooked through (internal temperature should be at least 165°F/74°C).
  • Remove from the oven, season with additional salt, pepper and thyme if needed and enjoy.

EASY SPANISH CHICKEN AND CHORIZO STEW RECIPE



Easy Spanish Chicken and Chorizo Stew Recipe image

This Spanish chicken and chorizo stew is the perfect recipe for a weeknight meal. It's easy to make, super tasty, and always yields plenty of leftovers! Plus, you can use whatever you already have in your pantry - just make sure to get the good chorizo.

Provided by Lauren Aloise

Categories     Main

Time 1h15m

Number Of Ingredients 16

6 bone-in chicken thighs
Salt and pepper
2 tablespoons olive oil
1 lb semi-cured chorizo, sliced into roughly 1/2-inch pieces (if you can't find semi cured, use fresh) (about 450g )
1 large yellow onion (thinly sliced)
2 red bell peppers (seeds removed and thinly sliced)
2 garlic cloves (minced)
4 sprigs fresh thyme (or 1 teaspoon dried)
1 teaspoon smoked paprika
1 teaspoon ground cumin
2 bay leaves
1 cup dry sherry (or any other dry white wine)
2 cups chicken stock
2 cans of tomatoes
1 tablespoon tomato paste
1/2 cup green olives (pits removed (you can keep whole or cut into slices -- I prefer the latter!))

Steps:

  • Season the chicken thighs liberally with salt and pepper.
  • Place a large dutch oven (or heavy pan) over medium-high heat and add the olive oil. When the oil is hot, sear the chicken on all sides until brown (in batches if necessary), about 7-8 minutes total. Transfer to a plate and set aside.
  • Return the dutch oven to medium-high heat and add the chorizo. Sear for about 2-3 minutes, until the chorizo is brown and releasing its fat to the pan. Add the onion and bell peppers and saute until softened and translucent (about 5 minutes). Stir frequently to avoid burning.
  • Next, add the garlic, thyme, paprika, cumin, and bay leaves. When aromatic (about a minute), add the dry wine and stir to remove anything stuck to the bottom of the pan.
  • When the wine has reduced by half, add the chicken stock, tomatoes, and tomato paste to the pan. Stir to combine and then return the chicken to the pan.
  • Bring to a boil and then reduce to a simmer. Cover the dutch oven and leave to cook for 50 minutes and until the chicken is cooked through.
  • If the sauce is still thin after this time, remove the chicken and increase the heat to medium-high so that the sauce can further reduce.
  • Add in the sliced olives, along with the chicken and chorizo (if you removed it). Make sure everything is heated through and serve with rice, potatoes, bread, or salad.

Nutrition Facts : Calories 943.84 kcal, Carbohydrate 44.1 g, Protein 64.56 g, Fat 74.89 g, SaturatedFat 21.75 g, Cholesterol 286.89 mg, Sodium 2528.72 mg, Fiber 10.29 g, Sugar 24.25 g, ServingSize 1 serving

SPANISH BEANS WITH CHICKEN & CHORIZO



Spanish beans with chicken & chorizo image

This dish is great for a casual get-together, just plonk it on the table with a big salad and bread and it's done

Provided by Mary Cadogan

Categories     Dinner, Main course

Time 6h

Number Of Ingredients 8

300g dried pinto or cannellini bean
1 onion , chopped
1 tbsp paprika
thyme sprigs, bay leaves and bunch of parsley, tied together in a bundle
4 chicken thighs , skin on
250g small potatoes , cut into chunks
250g piece chorizo , chopped into large chunks
100g pack baby spinach

Steps:

  • Soak the beans for at least 4 hrs or overnight in a large bowl with plenty of water to cover. Next day, rinse and drain, then put in a large heavy based pan with the onion, paprika, herb bundle and chicken. Pour over enough water or stock to cover, bring to the boil, then reduce the heat, cover and simmer for 45 mins.
  • Remove the chicken to a plate, then add the potatoes and chorizo to the pan. Continue cooking for 30 mins until the beans and potatoes are tender.
  • Discard the skin and bones from the chicken and tear into large chunks. Return the chicken to the pan with the spinach and simmer for 5 mins.

Nutrition Facts : Calories 803 calories, Fat 40 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 55 grams protein, Sodium 1.35 milligram of sodium

SPANISH CHICKEN WITH BUTTER BEANS, CHORIZO AND TOMATOES



Spanish Chicken with Butter Beans, Chorizo and Tomatoes image

This recipe comes from our former Executive Chef, Lucy Crabb, at the football club, and it's been served both at large banquets and in the restaurant to great acclaim. A rocket and chicory salad is a good accompaniment.

Categories     One-pot recipes     Easy Entertaining     Casseroles and Stews     Chicken recipes     Peas, Beans & Pulses

Yield Serves 4

Number Of Ingredients 17

4 part-boned chicken breasts, skin on
8 oz (225 g) dried butter beans or judion beans, soaked overnight and drained
2 tablespoons olive oil
6 oz (175 g) chorizo sausage (raw chorizo, if available, is best for this)
14 oz (400 g) tin chopped plum tomatoes
a few sprigs thyme
2 bay leaves
1 medium onion
2 medium carrots
1 medium leek
2 celery sticks
1 teaspoon sweet pimentón (smoked paprika)
3 cloves garlic, chopped
a good pinch of saffron stamens
10 fl oz (275 ml) hot vegetable or chicken stock
2 tablespoons chopped fresh parsley
salt and freshly milled black pepper

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.

SPANISH CHICKEN WITH BEANS RECIPE



Spanish chicken with beans recipe image

This Spanish chicken with beans is a one-pot dish that is full of flavour & is easy to make. This chicken recipe will feed the family in under an hour

Provided by Jessica Dady

Categories     Dinner

Time 50m

Yield Serves: 4

Number Of Ingredients 11

600g chicken thighs
125g skinned and sliced chorizo
1 onion, peeled and sliced
1tbsp olive oil
1 red pepper
1 large garlic clove, peeled and chopped
1tbsp red pesto (or sun-dried tomato paste)
410g can of cannellini beans, drained and rinsed
300ml hot chicken stock
A few thyme sprigs
1tsp smoked paprika

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.

Nutrition Facts : @context https, Calories 538 Kcal, Sugar 5.5 g, Fat 29.4 g, SaturatedFat 8.4 g, Sodium 2.3 g, Protein 44.5 g, Carbohydrate 19.1 g

ANDALUSIAN STYLE CHORIZO WITH BEANS RECIPE



Andalusian style chorizo with beans recipe image

A quick and easy Spanish style stew made in one pot, using chorizo sausage, onions, beans and wine in a tomato sauce. Great for a simple main course for lunch or dinner

Provided by Jessica Dady

Categories     Brunch, Lunch, Snack

Time 35m

Yield Serves: 4

Number Of Ingredients 11

250g (8oz) smoked chorizo sausage, casing removed
1 onion, peeled and chopped
2 sticks celery, chopped
1 red pepper, deseeded and sliced
1-2 cloves garlic, peeled and chopped
150ml (¼ pint) dry white wine
400g can plum tomatoes
Salt and freshly ground black pepper
410g can cannellini beans or chickpeas
Fresh parsley, to garnish
Crusty bread, to serve

Steps:

  • Fry the chorizo in a large frying pan, until it releases its oil. Add the onion, celery, red pepper and garlic, and cook until softened.
  • Stir in the wine, plum tomatoes and seasoning and simmer for 15 mins stirring occasionally to break up the tomatoes, until the sauce thickens.
  • Add the beans or chickpeas and simmer for a further 5 mins. Sprinkle generously with parsley and serve hot, or just warm.

Nutrition Facts : @context https, Calories 450 Kcal, Sugar 9.2 g, Fat 24.7 g, SaturatedFat 9.0 g, Sodium 2.59 g, Protein 23.9 g, Carbohydrate 23.0 g

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