Spanish chicken

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Prep time:

Cook time:

Serves: 6

By lagrandissima



  • 1 onion

  • 1 tin chopped tomato

  • 6 chicken thigh fillet

  • 1 tin butter bean

  • 1 clove garlic

  • 1 skinless chicken thigh fillets sliced

  • 1 handful fresh basil


  1. Finely chop and fry the onion in the olive oil.
  2. Chop the chicken thighs into chunks and add to the pan. Fry off for 10 minutes until the meat has browned, and add the garlic towards the end (so it doesn't burn).
  3. Throw in the tomatoes, beans and chorizo, cover and turn to a low heat, where it can bubble for 30 minutes. Throw in some chopped basil before serving with chunky bread, mash or rice and salad.

Handy Hint

The chorizo gives this stew a lovely woody and spicey taste. You can do it with duck for a more hearty winter meal. If you have a slow cooker, put everything in from step 3, and leave on high for 4 hrs, or low for 8. Great to come back to on a cold afternoon.

Additional Information

  • Can Freeze

  • Make Ahead

  • spanish

  • sausage

  • tomato

  • Chicken

  • Main Course

  • Gluten Free

  • Dairy Free

  • Nut Free

  • Egg Free

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