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.
Heat the olive oil in a pan (med heat) and add pimento, chilli flakes, and onions. Fry until the onion softens. Add the garlic (don’t let the garlic burn), then add Chicken to brown. Add Chorizo to the pan & cook for another minute. Add beans (drain the beans, but a little of the liquid is good), then add sherry vinegar, fennel seeds & red wine. Let the wine reduce slightly, then add the tomatoes, tomato puree & sugar.
At this stage, I usually put the lid on my pan and cook it in the oven at 160 for about 40 minutes (until the chicken is cooked). Feel free to cook on the hob, but do cover the pan. Check your pan every 15 minutes, and don’t let the sauce dry; add water to the mixture if it looks dry, or mix water & tomato puree together to add more of that tomato flavour.
Before you are ready to serve, add the knob of butter to the stew, I forgot to do this on the one I made last night-should of read my recipe!!
If you want it to look pretty, add finely chopped parsley & serve with fresh crusty bread; Garlic bread also works well with this dish.
