One Pot Chicken, Chorizo and Butter Bean Stew
A simple one pot chicken and chorizo stew, packed full of flavour
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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.
What to Serve With It
The lovely thing about this stew is that it’s already pretty complete. You’ve got chicken, beans, vegetables and a rich sauce all in one pot. That said, a bit of bread for mopping up the sauce is always welcome in this house. Some good options include:- crusty bread
- warm flatbreads
- rice
- couscous
