• 125g chorizo ring, diced
  • 1 onion, finely chopped
  • 1 fat clove garlic, crushed
  • 2 tbsp smoked paprika
  • 4 sprigs fresh thyme
  • 2 x 400g cans chopped tomatoes
  • 200ml chicken stock (made with half a stock cube)
  • 2 x 400g cans butter beans, drained and well rinsed
  • 1 tsp olive oil
  • 615g skinless and boneless chicken thighs
  • 8 slices crusty bread, to serve


  1. 1

    Add the chorizo to a large non-stick saucepan over a medium heat and cook for 2-3 minutes, until it releases its natural oils. Add the onion and cook for another 4-5 minutes, until softened and slightly golden. Add the garlic and cook for another minute.

  2. 2

    Stir in the paprika and add the thyme. Pour in the chopped tomatoes and stock and bring to the boil. Simmer for 18-20 minutes until thickened slightly. Add the butter beans for the last 5 minutes to heat through.

  3. 3

    Meanwhile, heat a griddle pan until smoking hot. Rub the oil all over the chicken thighs. Cook the chicken for 5-6 minutes on each side, or until cooked through.

  4. 4

    Serve the stew in bowls, topped with the chicken and crusty bread on the side.

Nutritional Details

Each serving provides
  • Energy 2407kj 575kcal 29%
  • Fat 28.0g 40%
  • Saturates 8.6g 43%
  • Sugars 9.7g 11%
  • Salt 2.1g 35%

% of the Reference Intakes

Typical values per 100g: Energy 490kj/117kcal

Each serving provides

26.0g carbohydrate 11.7g fibre 49.1g protein

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