This Spanish chicken with beans is a one-pot wonder that is ready in under and hour. This family favourite is packed with spicy chorizo, succulent chicken and soft cannellini beans. Perfect for feeding a lot of hungry people.
- 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
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.
Add a few green olives for even more Mediterranean flavour.