Chicken, Chirizo & Butterbean Stew.

Updated at: Thu, 17 Aug 2023 11:30:31 GMT

Step 1

Preparation Chop the onion and peel and chop the potato. Drain and rinse the butterbeams, empty tin into a colander and rinse with water. Sprinkle the chicken with the smoked paprika on both sides.

Step 2

Heat the oil in a frying pan, when nice and hot add the chicken and brown on all sides. About 5 mins. Turn off heat and set to one side.

Step 3

Heat a saucepan with a little oil (one that can be lidded) when hot add the chorizo, when it starts to release its oil, add the onion and garlic puree. Reduce the heat and cook for about 5 minutes until the onion softens and starts to colour.

Step 4

Add the thyme and bay leaves to the pan and cook gently for 3 minutes.

Step 5

Add the tinned tomatoes, butter beans, 50ml of water and half chicken stock pot, stir until stoock poy dissolved. Bring up to a simmer, add the browned chicken to the pan, mix well and increase the heat until the liquid is simmering again.

Step 6

Cover with a lid and cook for 20 minutes; keep an eye on it and stir if needed to prevent sticking. After 20 minutes remove the lid and cook uncovered for 5/10 mins just to let the sauce reduce slightly. Whilst the stew is cooking boil the potatoes and then prepare the mash.

Step 7

Before serving check the chicken is cooked through by slicing through the thigh fillet at it's thickest part. If not return to the heat and cook until the chicken is fully cooked.

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