Spanish Chicken & Chorizo Stew One Pot Recipe
Serves 6 | 532 calories and 40.2g protein per serving
Date night, midweek dinner, you name it this dish can cater for it. Perfect for freezing and feeding a crowd this recipe comes in 532 calories per serving. Lets go:
Ingredients:
- 1kg chicken thighs
- 400g can chopped tomatoes
- 400g can butterbeans
- 90g chorizo
- 1 red bell pepper
- Handful fresh spinach
- 1 red chilli
- 1 large onion
- 4 garlic cloves
- 1 1/2 tbsp smoked paprika
- 1 tbsp thyme dried or fresh
- 1 tbsp olive oil
- 150ml chicken stock (from cube is fine)
- Handful freshly chopped parsley
- Salt and pepper to taste
Method:
- On medium heat, brown the chicken thighs with 1 tsp smoked paprika for 10-12 minutes until the skin is crispy and fully cooked through. Remove from the pan and set aside.
- In the same pan, cook the chorizo until it’s crispy, then set aside.
- In the same pan, add the onions, garlic, and chilli. Sauté for 5-7 minutes on medium heat until the onions are soft. Add the pepper and sauté for another 5 minutes until soft, then add the cooked chorizo.
- Add the smoked paprika, thyme, salt, and pepper, and stir well. Then add the chopped tomatoes and stock to the pan. Season well and cook for a few more minutes.
- Add the fresh spinach and let it wilt down, then add the butter beans. Place the chicken thighs back into the pan, pushing them under the liquid. Put the lid back on and simmer for 15-20 minutes.
- Once simmered, you’re ready to serve. Garnish with fresh parsley and a drizzle of lemon juice. Enjoy!
