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Spanish chicken stew

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Ingredients

Adjust Servings:
1 tbsp Olive oil
8 Olive oil
125 g Chorizo
1 Onion Sliced onions
2 Garlic cloves Sliced cloves
100 ml Dry white wine Optional
400 g tin Chopped tomatoes
400 g tin Cannellini beans Washed and drained
1 sprig Thyme

Nutritional information

444
Calories
31 g
Fat
11 g
Saturates
4 g
Sugars
0.7 g
Salt

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Spanish chicken stew

Cuisine:

A quick and easy dinner for friends and family – this simple chicken one-pot stew is full of flavour and perfect for those chilly evenings.

  • 55 min
  • Serves 6
  • Easy

Ingredients

Directions

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Freezing and defrosting guidelines

This recipe is perfect for making in large batches and freezing to use at a later date.

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. Always defrost and heat thoroughly before eating. Never re-freeze food that has already been frozen; this includes raw and cooked ingredients such as meat, fish and poultry.

Steps

1
Done

Heat the oil in a large pot with lid. Cook the chicken thighs for 5 mins on each side. Remove from the pot. Thickly slice the chorizo, then cook it for a couple of minutes until starting to brown, then tip in the onion and garlic, and cook for 5 mins.

2
Done

Add the wine (if using) and simmer until nearly boiled away. Tip in the tomatoes and beans, 200ml water and season. Return the meat to the pot and add the thyme.

3
Done

Simmer for 30-35 mins with lid on (top the stew up with water if it looks like it’s becoming dry) until cooked. Cut into a thick chunk of chicken to check that it is cooked through.

Recipe Reviews

Average Rating:
(5)
Total Reviews: 1
Janet

Excellent food, in case you want to cook quickly and surprise guests.

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