It is amazing how tasty a butter bean becomes when it is stewed with chorizo and smoky paprika. We added mushrooms in this recipe, but think it would work equally well with a chopped red peppers. Chicken and chorizo casserole is lovely served with plain rice and salad or a vegetable.
Chicken and chorizo casserole
Serves 4-6
Preheat the oven to 180 degrees
Eight chicken thighs, skins removed
Large onion, chopped
1 clove garlic, crushed
2 sticks of celery, chopped
4 oz mushrooms, sliced
400g can chopped tomatoes
400g can butterbeans
80g chorizo, diced
2 dessertspoons of smoked paprika
200ml chicken stock
Salt and pepper to taste
Heat some oil in a large pan, and brown the chicken for about five minutes. Remove and set aside. To your pan add the onion, garlic and celery and sweat gently for 5 minutes. Add the mushrooms and paprika and continue to fry gently for a further 5 minutes. Add the tomatoes, stock, butter beans and seasoning and stir. Place the chicken in a large casserole dish and pour the sauce on top. Cover and cook in the oven for about an hour.
Check out our Frugal Recipes page for other ideas.
Ali says
Butterbeans and smoked paprika sounds lovely!! That’s given me an idea 😉
Helen Graham says
That looks delicious. I have a version of this casserole that’s cooked in a slow cooker and has pearl barley added. It ends up like a lovely creamy, spicy pearl barley risotto so you don’t need to serve it with anything else. It also uses smoked paprika (which I love since I discovered it a few years ago) but doesn’t have beans in it.