Chicken and chorizo is a fantastic combination – I don’t know anyone who doesn’t like it. To celebrate the swiftly approaching weekend, I decided to treat my husband to this – one of his favourite dishes.
Hubby loves chorizo. When I buy and slice up a chorizo ring, I always give him the raw ends attached to the string to chew on. Typing does make it sound a little as though he is a dog, but I promise he is human.
This is a really warming stew; the broth is flavoured almost entirely by the chorizo – so make sure you buy a fairly decent one, if you can afford it. The spinach and chopped tomatoes add a nice bit of health, and the butter beans make it very hearty. We had a nice loaf of ciabatta on the side of our stew, but you don’t really need it – we used it simply for its juice mopping capabilities.
This will serve 4, and take about 40 minutes to make.
Chicken, Chorizo and Butter Bean Stew
250g chorizo ring
6 skinless, boneless chicken thighs
200g button mushrooms
1 small glass red wine
400g tin chopped tomatoes
2 x 400g tins butter beans
1. Slice the chorizo and add put in a large casserole dish over a high heat. Cook for 2-3 minutes, then add the whole chicken thighs. Cook for a further 5 minutes, stirring often, until the chicken is browned.
2. Add the sliced mushrooms, then tip in the red wine. Let it boil down, then add the chopped tomatoes. Fill the chopped tomato tin with water, and add this too. Put a lid on the dish, turn down the heat to low, and simmer for 20 minutes.
3. Add the drained butter beans and cook with the lid off for a further 5 minutes. Turn the heat off, stir through the spinach, and when it’s wilted, you’re done!