Spanish chicken, chorizo & bean stew is a lovely midweek recipe or a casual dish to serve when friends or family visit. I have to confess although this recipe is called Spanish bean stew, it has its roots in London & was created by me. I’m not saying this is something that you cannot find in the land of Tapas, sun, and sangria, and a lot of the ingredients are Spanish, but this is a little homage by me to the taste of Spain. So what else can I say about this dish other than it’s easy to cook and very tasty? I want to get feedback from my friends at Lurra & Donostia about my recipe; if you missed their interview with the Mayfair Foodie, click here.
Spanish chicken, chorizo & bean stew.
6 x Chicken thighs -skin off & deboned, cut into rough cubes
Chorizo 100gm cubed
Jar of White beans 540grm -you can use tinned beans, but I prefer the beans in jars
1 Red onion chopped
2 cloves of Garlic finely chopped
1 Tsp of Pimenton, either hot or sweet versions. I probably added more than 1 Tsp.
A pinch of Chilli flakes or powder
1 Tin of Tomatoes
1 Tbsp of Sherry Vinegar
2 Tbsp of Tomato puree
1 Tbsp of Sugar, or you can use a splash of tomato ketchup for sweetness
1 Tsp of fennel seeds
1 Glass of red wine (optional)
Olive oil
Knob of butter
Crusty or garlic bread
Chopped parsley if you want to be chefy
Serves 4
