Chicken, chorizo & butterbean casserole

Name: Chicken, chorizo & butterbean casserole
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: Serves 4
Cuisine: Spanish
Ingredients: 100 g/3½ oz chorizo, roughly diced; 100 ml/3½ fl oz/scant ½ cup red wine; 400 g/14 oz/scant 1⅔ cups canned chopped tomatoes; 1 tbsp tomato purée (paste); 1 tbsp tomato purée (paste); 250 g/9 oz/heaped 1 cup drained canned butter beans; 100 g/3½ oz roughly chopped spinach leaves; 2 tbsp roughly chopped coriander (cilantro) leaves; 2 tbsp olive oil; 500 g/1 lb 2 oz skinless boneless chicken thighs, cut into chunks; 1 onion, finely chopped; 2 garlic cloves, crushed; 90 g/3¼ oz smoked bacon or pancetta, diced; 90 g/3¼ oz smoked bacon or pancetta, diced; 1 tsp smoked paprika; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper; steamed rice or chunks of bread and butter, to serve; steamed rice or chunks of bread and butter, to serve; steamed rice or chunks of bread and butter, to serve

Preparation info

Serves
4

Difficulty
Easy
Ready in
2 hr 30

Appears in

The Good Chicken Cookbook

By Marcus Bean

Published 2024

About

This is really quick to put together, then you can just leave it in the oven to cook slowly until all the flavours have married perfectly. When I first made the dish on ITV’s This Morning show, I planned to use belly pork, but we had to make a last-minute substitution because another chef had made a belly pork dish the day before, so we replaced the pork with chicken thighs. It was one of those moments when you change an element of a recipe because yo

Ingredients

Europe
Spain
Mediterranean

Ingredients

Method