Chicken with Chorizo and Butter Beans
Savor the comforting medley of bold and hearty flavors in this Chicken with Chorizo and Butter Beans recipe, a rustic one-pan delight perfect for busy weeknights or cozy dinners. Juicy bone-in chicken thighs are seared to golden perfection, then slowly simmered in a rich, smoky tomato broth infused with the essence of paprika, garlic, and thyme. Slices of chorizo add a savory kick, while creamy butter beans bring a satisfying texture that perfectly complements the dish. This flavorful creation is not only easy to prepare, but it’s also packed with vibrant vegetables like red bell peppers and onions, making it a well-rounded meal. Best served with crusty bread or fluffy rice to soak up every drop of the luscious sauce, this recipe promises a hearty, crowd-pleasing meal that's as nourishing as it is delicious.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 pieces chicken thighs, bone-in and skin-on
- 2 tablespoons olive oil
- 150 grams chorizo sausage, sliced
- 1 medium onion, finely chopped
- 3 pieces garlic cloves, minced
- 1 large red bell pepper, diced
- 1 teaspoon smoked paprika
- 400 grams canned crushed tomatoes
- 250 milliliters chicken stock
- 400 grams canned butter beans, drained and rinsed
- 3 pieces fresh thyme sprigs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons parsley, chopped (optional, for garnish)
Instructions
Season the chicken thighs with salt and black pepper on both sides.
Heat 1 tablespoon of olive oil in a large skillet or heavy-based pan over medium-high heat. Add the chicken thighs, skin-side down, and sear for 4-5 minutes until the skin is golden and crispy. Flip and cook for another 2 minutes. Remove the chicken from the pan and set aside.
Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil to the same pan. Add the sliced chorizo and cook for 2-3 minutes, stirring occasionally, until it releases its oils and becomes slightly crispy.
Add the chopped onion, minced garlic, and diced red bell pepper to the pan. Sauté for 5 minutes until the vegetables soften.
Stir in the smoked paprika and cook for 30 seconds to release its aroma.
Pour in the crushed tomatoes and chicken stock, stirring to combine. Bring the mixture to a simmer.
Return the chicken thighs to the pan, placing them skin-side up. Add the fresh thyme sprigs and cover the pan with a lid. Simmer gently for 25 minutes.
After 25 minutes, remove the lid and stir in the drained butter beans. Simmer uncovered for another 10 minutes, allowing the sauce to thicken and the flavors to combine.
Taste and adjust the seasoning with additional salt and black pepper if needed.
Remove the thyme sprigs and discard. Garnish with freshly chopped parsley if desired and serve warm. This dish pairs wonderfully with crusty bread or steamed rice.
Nutrition Facts
Calories |
3542 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 227.4 g | 292% | |
| Saturated Fat | 64.3 g | 322% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 951 mg | 317% | |
| Sodium | 7025 mg | 305% | |
| Total Carbohydrate | 115.7 g | 42% | |
| Dietary Fiber | 29.5 g | 105% | |
| Total Sugars | 32.8 g | ||
| Protein | 263.9 g | 528% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 481 mg | 37% | |
| Iron | 25.5 mg | 142% | |
| Potassium | 5840 mg | 124% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
