Chicken, Chorizo & Butterbean Casserole – This recipe came about by accident one evening after a long day in work when I just fancied a bowl of something hot and cosy. Providing you with 1 of your 5 a day, and a healthy source of fibre and lean protein its also great the next day for lunch!
Serves 4 | Preparation Time: | Cook Time:
Ingredients:
300g skinless, boneless chicken thigh, diced
100g spicy cooking chorizo, chopped
400g tinned chopped tomatoes
1 vegetable stock pot – made up into 400ml stock
100ml red wine
1 large sprig fresh rosemary
1 onion, finely sliced
2 cloves garlic, crushed
1 orange pepper, sliced
2tsp smoked paprika
400g tinned butterbeans, drained and rinsed
handful of fresh parsley, chopped
1 loaf of sourdough bread
Method:
- Fry the chorizo in a casserole dish for 4-5 minutes until it has started to crisp and some oils have been released. Remove from the pan and set aside.
- Add the chicken, onions, pepper and garlic to the pan. After a couple of minutes add the paprika. Fry until the chicken is golden on all sides and the onion and pepper softened.
- Add the chorizo back into the pan along with the wine, tinned tomatoes and stock. Cover and leave to cook on a medium heat.
- After 10 minutes remove the lid, add the butterbeans and continue to cook for another 10-15 minutes or until the sauce has reduced to a soup-like consistency.
- Stir through the fresh parsley and serve with the sourdough. Enjoy!
