Chicken, Chorizo and Bean Stew

Name: Chicken, Chorizo and Bean Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: European, Spanish, Mediterranean
Ingredients: 1tbsp olive oil; 1 fennel bulb, about 275g; 1 large onion, finely sliced; 2 skinless chicken breasts, about 250g; 100g chorizo ring, skinned and cut into 5mm-thick slices; 400g tin chopped tomatoes; 550ml chicken stock; 400g haricot beans, drained and rinsed; Finely grated zest and juice ½ lemon; Large handful parsley, roughly chopped; Part-baked bread, to serve

4 steps

Prep:15minCook:30min

The chorizo adds great flavour here, but if you are not a fan, use 100g smoked bacon lardons instead.

Updated at: Thu, 17 Aug 2023 00:06:29 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories742.3 kcal (37%)

Total Fat13.4 g (19%)

Carbs37.7 g (14%)

Sugars9.2 g (10%)

Protein52.3 g (105%)

Sodium596.4 mg (30%)

Fiber16.2 g (58%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 Tbspolive oil

275gfennel bulb

1onion

large, finely sliced

250gskinless chicken breasts

100gchorizo

ring, skinned and cut into 5mm-thick slices

400gtin chopped tomatoes

550mlchicken stock

400gharicot beans

drained and rinsed

0.5lemon

finely grated zest and juice

parsley

large, roughly chopped

bread

Part-baked, to serve

Instructions

Step 1

Heat the oil in a large, deep frying pan over low heat. Halve, core and finely slice the fennel (reserve any feathery fronds to garnish). Add the fennel, onion and a large pinch of salt to the pan and cook for 5min, until softened. Add the whole chicken breasts and chorizo slices, turn up the heat to medium, and cook until the chicken is lightly golden (it doesn't need to be cooked through yet)

Step 2

Stir in the tomatoes, stock and some seasoning. Bring to the boil, then simmer over medium heat for 15min, or until the chicken is cooked through.

Step 3

Lift the chicken on to a board and shred using 2 forks. Return to the pan with the haricot beans, lemon zest and juice and most of the parsley. Heat through and check seasoning. Garnish with remaining parsley and any reserved fennel fronds. Serve.