Spanish Beans with Chicken & Chorizo
A hearty, warming one-pot dish of pinto beans slow-cooked with tender chicken thighs, smoky chorizo, and wilted spinach. Perfect for a satisfying family dinner with bold Spanish flavours.
Ingredients
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Pinto Beansβ 300 g π§ 375 ml π₯ 1β cup
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Chorizoβ 250 g 4β pcs
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Chicken Thighsβ 352 g 4 pcs
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Jersey Royal Potatoesβ 250 g 1β pcs
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Onionβ 150 g π§ 1 pcs
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Spinachβ 100 g 10 pcs
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Paprikaβ 7.4 g 2Β½ pcs
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Parsleyβ 25 g 1 pcs
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Thymeβ 4 g π§ 8 ml π₯ 1β tsp
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Bay Leavesβ 0.5 g π§ 1 ml π₯ ΒΌ tsp
Total nutrition
2723 kcal
* % Daily Value based on 2000 kcal diet.
Instructions
- Soak the pinto beans for at least 4 hours or overnight in a large bowl with plenty of cold water to cover. The next day, rinse and drain the beans, then place them in a large heavy-based pan along with the chopped onion, 1 tablespoon of paprika, a bundle of fresh thyme and bay leaves, and the chicken thighs. Pour over enough water or stock to cover all the ingredients, bring to the boil, then reduce the heat, cover and simmer for 45 minutes.
- Remove the chicken thighs to a plate and set aside. Add 250 g of Jersey Royal potatoes and 250 g of chorizo to the pan and continue cooking for a further 30 minutes, until both the beans and potatoes are tender.
- Discard the skin and bones from the chicken thighs and tear the meat into large chunks. Return the chicken to the pan along with 100 g of spinach and simmer for 5 minutes until the spinach has wilted. Serve scattered with fresh parsley.
Source:
TheMealDB
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