Spanish casseroleby ash lawson |
| Preperation time: 10 mins Cooking time: 40 mins Serves: 6 |
| Recipe Ingredients |
| 1kg chicken thighs; 125g chorizo sausage, cut into slices and each slice halved; 300ml chicken stock; 1 onion, finely chopped; 1 garlic clove, finely chopped; 400g can chopped tomatoes; 220g can butter beans, drained; 1 tbsp olive oil; 15g chopped fresh parsley. |
| Recipe Method |
| Heat the oil in a flameproof casserole dish.
Dust the chicken thighs in the flour, and fry skin-side down for 5
minutes, turn over and cook for a further 5 minutes. Remove the
chicken and set aside. To the same fat add the onion and garlic and cook for 4 minutes. Add the chorizo and cook for a further minute. Gradually add the stock and tomatoes, and return the chicken. Bring to the boil. Season, cover and simmer for 20 minutes. Add the butterbeans and cook for a further 3 minutes. Stir in the parsley just before serving. |
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chorizo, pasta and bean soup Spicy artichoke one-pot Sticky pork and bean casserole Spicy saucy sausage pasta Chicken stew with dumplings |
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