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?
You can create this hearty, warming dish in just 40 minutes with minimal effort (no tricky cooking strategies here!) and it is absolutely delicious when served with crusty bread to mop up all of those juices.
One Pot Chicken and Chorizo Stew – The Ingredients
The broth here is flavoured almost entirely by the chorizo – so make sure you buy a fairly decent one, if you can afford it. This adds to the simplicity of the dish, and it is really lovely. If you like a nice whack of spice, get a spicy chorizo – that would work brilliantly in this dish.
The spinach and chopped tomatoes add a nice bit of freshness, 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. You could also serve this over boiled or mashed potatoes, white rice, or couscous – but trust me, it’s definitely enough on its own!
Making the Stew
This is a seriously simple one pot recipe. You’ll start by crisping the chorizo, which is key: you want to cook the chorizo slices reasonably gently – the oil will need to seep out of them to cook the rest of the ingredients, but you don’t want them to cook too quickly (it’s quite easy to burn chorizo if you’re not watching it closely!)
When you’ve cooked your chorizo, you’ll add the chicken, just to brown it. This makes sure that the chicken is full of flavour at the end, but you don’t need it to be cooked through at this point – it will poach in that lovely broth.
All the flavour here comes from letting everything blip nicely together in the pot for 20 minutes. It basically cooks itself!
Enjoy this one ?
This will serve 4, and take about 40 minutes to make.
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One Pot Chicken, Chorizo and Butter Bean Stew
Save This RecipeIngredients
- 250 g chorizo ring
- 6 skinless, boneless chicken thighs
- 200 g button mushrooms
- 1 small glass red wine
- 400 g tin chopped tomatoes
- 2 x 400 g tins butter beans
- 100 g 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 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.
- 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!
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