Smokey Chicken & Bean Stew
The combination of chorizo, borlotti beans and chicken, simmered in a smokey paprika stew, adds up to a surefire one-pot winner.
Yield: 4 Ready in 45 minutes
51 people trying soon
|1 largered onion; sliced|
|2 singlegarlic cloves; crushed|
|1 tablespoonolive oil|
|1 dessertspoonSmoked Paprika; (rounded)|
|1 largered pepper; cut into chunks|
|4 singleskinless chicken thighs; cut into strips|
|150 gramschorizo; cut into strips|
|4 largeTomatoes; chopped|
|250 mililitersChicken Stock|
|400 gramsborlotti beans; rinsed and drained|
|2 teaspoonsPlain flour; (heaped)|
Smokey Chicken & Bean Stew Preparation
Cook the onion and garlic in 1 tbsp olive oil until softened. Add the paprika and the red pepper and cook for a minute or two. Add the chicken and chorizo and fry for five of minutes. Stir in the tomatoes and sugar. Use a little of the prepared stock to make a loose paste with the plain flour. Add into the pot, together with the stock and bring to a simmer.
Add the beans and cook for another 20-30 minutes or until thickened to your liking.
Serve over boiled long-grain rice.
This is a very amenable recipe in that it will allow you to vary the amount of paprika and the ratio of chicken to chorizo to suit your own tastes and remain delicious.
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Smokey Chicken & Bean Stew Reviews
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3 years, 10 months, 6 days, 21 hours, 7 minutes ago
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4 years, 7 months, 2 days, 16 hours, 34 minutes ago