SpanishMain course
Spanish beans with chicken & chorizo
This hearty Spanish stew brings together tender pinto beans, chicken thighs, and spicy chorizo in a single pot. You'll start by soaking the beans, then simmering them with aromatics and chicken until everything is fragrant. Later, potatoes and more chorizo join the mix, cooking until soft. Finally, shredded chicken and fresh spinach are stirred in for a warming, rustic meal.
Method
3 steps · 32 min total
- 01
Simmer Beans and Chicken
First, get your pinto beans soaking for at least 4 hours, or ideally, overnight. Use a large bowl with plenty of water to cover them generously.
When you're ready to cook, drain and rinse the beans well. Transfer them to a large, heavy-based pan along with the onion, paprika, herb bundle, and chicken thighs. Pour in enough water or stock to just cover everything. Bring it to a boil, then reduce the heat, cover the pan, and let it simmer for 45 minutes.
- 02
Add Potatoes and Chorizo
Carefully lift the chicken thighs out of the pan and set them aside on a plate for a moment. Stir the potatoes and sliced chorizo into the simmering beans. Continue cooking for another 30 minutes, or until both the beans and potatoes are tender when pierced with a fork.
