Prep 10 mins
Cook 1 hr
I just love chorizo. The Spanish sausage has so much flavour and it really makes this chicken dish special. The kind to use in this dish is the raw pork sausage, not the kind that is more like a deli meat.
- 4 chicken pieces (drumsticks and thighs are good)
- 1 teaspoon smoked paprika
- 1 tablespoon olive oil
- 100 g raw chorizo sausage, cut into bite-sized pieces
- 1 onion, finely diced
- 2 cloves garlic, crushed
- 1 bunch parsley, chopped
- 300 g chopped tomatoes
- 400 g butter beans
- 1 sprig thyme
- 1 bay leaf
- salt and pepper
- Sprinkle the chicken with the smoked paprika, then heat the oil in a heavy casserole and brown the meat all over.
- Lift out the chicken and add the chorizo to the pan.
- When the oil starts to come out of the chorizo, add the onion and cook over a low heat for about 5 minutes.
- Add the garlic and a tablespoon of parsley.
- Cover and cook gently for another 10 minutes.
- Add the tomatoes and beans and give it a stir.
- Add a little water if the mixture is a bit thick.
- Return the chicken to the pot, along with the thyme and bayleaf.
- Turn up the heat and bring up to a simmer.
- Lower the heat to its lowest setting, cover the pot and let it bubble away gently for 30 minutes or so.
- Remove the lid and simmer for another 15 minutes, until the sauce is thick and rich.
- Stir in a generous pinch of parsley and serve with warm crusty bread and a salad.
This is a great recipe and I'm surprised no one has reviewed it before now. I found it easy to prepare and it tasted very good. I served it with Mean Chef's Basque Potatos (also good) both use smoked paprika which was nice. I used skinless chicken breasts which I cut into large chunks and a can of chopped tomatos from which I drained most of the juice. The only thing I will add next time is a table spoon of tomato paste, more to enhance the colour than the flavour. If you can't get smoked paprika or you don't want so much spice you could subsitute sweet hungarian paprika. I recommend this recipe and will make it again.
This brought us back to Spain and the food that we have been craving! I added a little more paprika and never removed the chicken from the pan...i just added each ingredient to the pot in the order the recipe stated and let it simmer covered for about 30 mins. One of our favorites... wonderful flavor and aroma! Will definitely be making this one again! Thanks! (Make sure you have bread to soak up the sauce!!)
I have to admit I was skeptical, but after trying this dish last night I am a believer. I substituted the standard paprika for smoked and I used dry thyme instead of fresh, But it was fantastic. As my husband stated "Honey, this is my new favorite." And coming from him, that was saying a lot. I served this with a garden salad and some cheddar biscuits. It was delicious. However, the spiciness tends to grow exponentially, so I would suggest finding alternate dinner ideas if you have small children. Thanks Sackville Girl! This is a winner!