Chicken and chorizo is a fantastic combination – I don’t know anyone who doesn’t like it. And this One Pot Chicken and Chorizo dish is one of my husband’s favourite dishes, and with good reason – it’s jam-packed full of flavour, feels like it’s doing you good and is incredibly satisfying too. What’s not to like? This is the sort of dinner that looks like you’ve made loads of effort, when in reality you’ve just thrown everything in one pan and let the magic happen.
The trick here is letting the chorizo do the heavy lifting. It releases that gorgeous paprika-spiked oil which flavours the whole dish. Honestly, once that hits the pan, you’re 80% of the way to a cracking stew.
Why This Works
- One pan = max flavour, minimum faff. All the browning and simmering happens in the same pot, which means those little caramelised bits get pulled into the sauce.
- Chicken thighs stay juicy. They’ve got more fat than breast, which means they won’t dry out while simmering.
- Butter beans bulk it out. They add protein, creaminess and make the stew filling without needing loads of extras.
- Spanish chorizo = instant depth. That paprika and garlic in the sausage seasons the whole dish for you.
What You’ll Need
- Chicken thighs – boneless, skinless. Thighs are forgiving and taste richer than breast.
- Chorizo – Spanish cured chorizo (not the fresh cooking sausage). It should be firm and sliceable, not soft.
- Mushrooms – chestnut or button work best; they soak up the chorizo oil.
- Tinned tomatoes – chopped or whole (just squash them in the pan).
- Butter beans – canned, drained and rinsed. Creamy and hearty.
- Spinach – fresh or frozen. Goes in right at the end so it doesn’t turn to mush.
Step by Step
This is a seriously simple one pot recipe. All the flavour here comes from letting everything blip nicely together in the pot for 20 minutes. It basically cooks itself!
Step 1 – Cook the Chorizo
Slice and fry the chorizo in a hot casserole dish for 2–3 minutes until it releases that gorgeous paprika oil. The smoky oil is the flavour base, so let it sizzle.
Step 2 – Cooking the Chicken
Pop in the whole chicken thighs and cook for around 5 minutes, stirring until they’ve got a bit of colour. They don’t need to be cooked through, just lightly golden.
Step 3 — Mushrooms, tomatoes & beans, then simmer
Tip in the mushrooms, followed by the chopped tomatoes and a tin of water. Stir through the butter beans, then cover and let it gently bubble for about 20 minutes. Everything softens, mingles, and the sauce gets rich.
Step 4 — Finish with spinach
Season to taste, then fold in the spinach right at the end so it wilts in the residual heat. Greens go in last – fresh and vibrant, not overcooked.
FAQs
Yes. Cool it, portion it, freeze for up to 3 months. Defrost overnight in the fridge and reheat gently.
Leave the lid off for the last 10 minutes so the liquid reduces. Or mash a couple of the beans into the sauce — works a treat.
Bread (to mop), rice (to soak), or couscous (soaks up flavour but cooks in minutes). Honestly, it’s a meal in itself.
One Pot Chicken, Chorizo and Butter Bean Stew
Ingredients
- 250 grams chorizo ring
- 6 skinless, boneless chicken thighs
- 200 grams button mushrooms
- 400 grams chopped tomatoes tinned
- 800 grams butter beans tinned
- 100 grams spinach
Instructions
- Slice the chorizo and 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.
- Add the sliced mushrooms, 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.
- Add the drained butter beans and cook with the lid off for a further 5 minutes. Check the taste – add a pinch of salt and pepper if needed. Turn the heat off, stir through the spinach, and when it's wilted, you're done!
Video
Notes
Variations & Substitutions
- Different beans: Cannellini beans or chickpeas work nicely too.
- Chicken swaps: Breast works but cooks quicker. Or use leftover roast chicken — just stir it in at the end.
- More veg: Add peppers, courgettes, or even some kale.
- Spicier: Hot paprika or spicy chorizo will give it more kick.
- Slow cooker version: Brown the meat first (worth it!), then throw everything (except spinach) in the slow cooker on low for 6–7 hours.
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This stew has become a family favorite! Love the flavor and how easy it is to make!
This was incredibly easy to make and incredibly tasty!
Had everyone at Sunday dinner so happy with this recipe! The flavors were amazing!
I LOVE one pot meals, and this stew was a total winner! Easy to make and packed with flavor!
This stew is simple, hearty, and delicious. It’s food as it should be!
This one pot meal is bursting with so much flavor and I can’t wait to try it.
Looks delish!
Made this for dinner last night. Turned out so good, so yummy. Thanks for the recipe!
I’m so glad you liked it Wendy!
looks so good! Already drooling by looking at it…
Sounds delicious!!
Thank you for the idea. Now we know what to have for dinner today 🙂
I hope you enjoy it! 🙂
Like all your other posts, this looks amazing. And I can’t believe that the recipe is that simple! Thanks for sharing!
Thank you!
This is a great stew. Chorizo is just plain wonderful – great with chicken, lamb, beans, ham, spinach….. I grew up chewing on bones and sucking marrow, so eating sausage skin sounds completely normal to me!
This looks amazing, will defiantly try it. plase visit my website momsrforever.com
Nice! I bet you LOVE that stockpot…I have a red one and use it all the time!
Susan, I use it almost every night! Best investment ever.
New to your blog. It’s so yummy , I could eat it! *virtual hogging*
Yum!! I want that for dinner! Looks delicious 🙂
Looks great!