A warm Spanish stew made with, chicken thighs, chorizo, red onions, tomatoes and butter beans flavoured with smoked paprika, garlic and herbs Provencal slow cooked in the oven and served with a crunchy jacket potato
Our Spanish casserole follows the traditional combination of meat, beans and tomatoes that is typical of many stews eaten in Spain.
Sprinkle the paprika over the chicken thighs and cook quickly in a frying pan until the skin is golden brown and the meat is sealed seal remove from the pan and place in a casserole dish. Remove excess fat from the frying pan and then add the sliced chorizo, garlic and chopped onions cook till the chorizo is crisp and the onions are soft. Add the herbs provencal to the pan and cook for a minute or two. Drain the beans, and add them to the frying pan with the tomatoes cook for 5 minutes. Add the stock to the pan and cook for a further 5 minutes. Add the contents of the frying pan to the chicken and slow cook in the oven till the meat is tender. Serve with some crispy jacket potatoes.
Chicken, chorizo and butter beans are a fantastic combo but what makes this recipe so special is the mixture of the french herbs and smoked paprika in the delicious tomato gravy making this the perfect meal!
This dish is perfect for those cold winter nights, the best accompaniment is definitely potatoes, see all the side dish options below
This tasty Spanish stew makes an ideal main course for a dinner party particularly a Spanish themed party.
This recipe is ideal for freezing, cook the stew and leave to cool, place in a container and freeze. To reheat remove from the freezer and defrost then heat till piping hot.