Spanish bean stew
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
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- 1 tbsp olive oil
- 200g chorizosausage, thickly sliced
- 1 onionchopped
- 400g/14oz chicken thighfillets, cubed
- 1 tomatoroughly chopped
- 410g can cannellini beandrained
- 1 large potatocut into small cubes
- 500ml hot chicken stock
- 4 tbsp chopped parsley
Nutrition: per serving
- kcal433
- fat19g
- saturates6g
- carbs25g
- sugars5g
- fibre5g
- protein43g
- salt3.05g
Method
step 1
Heat the oil in a large pan. Cook the chorizo, onion and chicken over a high heat for 5 mins. Add the tomato and cook for a further 2-3 mins until pulpy.
step 2
Stir in the beans, potato and stock. Bring to the boil, then cover and gently simmer for 20 mins until the potato is soft and the chicken cooked through. Stir through the parsley and serve. You can cool and freeze the stew for up to 2 months. To serve, defrost and heat through thoroughly.
