A chicken dish from the Spanish kitchen.
Ingredients
- 300g Pinto Beans
- 1 chopped Onion
- 1 tablespoon Paprika
- Sprigs of fresh Thyme
- Pinch Bay Leaves
- Bunch Parsley
- 4 Chicken Thighs
- 250g Jersey Royal Potatoes
- 250g Chorizo
- 100g Spinach
Method
- Soak the beans for at least 4 hrs or overnight in a large bowl with plenty of water to cover. Next day, rinse and drain, then put in a large heavy based pan with the onion, paprika, herb bundle and chicken. Pour over enough water or stock to cover, bring to the boil, then reduce the heat, cover and simmer for 45 mins.
- Remove the chicken to a plate, then add the potatoes and chorizo to the pan. Continue cooking for 30 mins until the beans and potatoes are tender.
- Discard the skin and bones from the chicken and tear into large chunks. Return the chicken to the pan with the spinach and simmer for 5 mins.
Source
This recipe is adapted from TheMealDB (id 53181), a free community-curated recipe API. Original listing: themealdb.com.
Original source noted by the contributor: https://www.bbcgoodfood.com/recipes/spanish-beans-chicken-chorizo.
Estimated by AI from the ingredient list. Values are approximate and not medical advice. If you have specific dietary requirements, verify with a registered dietitian or trusted nutrition database.
Keep reading
More from our library.
Nordic sourdough rye bread
A whole-grain rye loaf with an open, springy crumb, 24 hours of cold fermentation does most of the work.
ReadRoasted carrots with cultured butter and herbs
Honest, fast, and hard to get wrong, the kind of side dish that makes people ask what you did to the carrots.
ReadSkyr panna cotta with honey
Silkier than yogurt, lighter than cream. Icelandic skyr held together with a whisper of gelatin.
Read