Spanish Beans with Chicken & Chorizo
A hearty Spanish-style stew of pinto beans, chicken thighs, chorizo, potatoes, and spinach.
- 1 hr 40 min
- 800 kcal
- Spanish
- Stew
Mellowpan tip: This one takes a while. Save it for a slower day, and swap it in when the week allows.
Ingredients
For 4 servings
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Steps
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Step 1:
Soak the beans for at least 4 hours or overnight in a large bowl with plenty of water to cover.
4 h -
Step 2:
The next day, rinse and drain the beans.
-
Step 3:
Put the beans in a large heavy-based pan with the chopped onion, paprika, thyme, bay leaves, parsley, and chicken.
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Step 4:
Pour over enough water or stock to cover.
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Step 5:
Bring to the boil.
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Step 6:
Reduce the heat, cover, and simmer for 45 minutes.
45 min -
Step 7:
Remove the chicken to a plate.
-
Step 8:
Add the potatoes and chorizo to the pan.
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Step 9:
Continue cooking for 30 minutes, until the beans and potatoes are tender.
30 min -
Step 10:
Discard the skin and bones from the chicken.
-
Step 11:
Tear the chicken into large chunks.
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Step 12:
Return the chicken to the pan with the spinach.
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Step 13:
Simmer for 5 minutes.
5 min
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