Chicken legs with chorizo and beans
The Spanish love cooking chorizo and chicken together in a stew. I must say, they are right – the smoky, paprika flavour of the chorizo infuses the chicken really well! Just add a few vegetables and you’ll get a wonderful, hearty stew. These chicken legs with chorizo and beans is a good example – it’s just perfect as an easy, no-fuss midweek meal. Serve it with crusty bread and a green salad.
Ingredients
Method
- Preheat the oven to 200°C.
- Cut the shallots and lemon in half.
- Heat 2 Tbsp oil in a casserole dish, then brown the chicken legs on all sides and put aside.
- Cut the chorizo into small chunks. Chop the tomatoes.
- Add the remaining oil to the dish, together with the chorizo and shallots. Fry until the chorizo releases its oil and starts becoming crispy.
- Add the garlic, tomato and herbs, stir for a couple of minutes.
- Pour in the stock, bring to the simmer then put back the chicken legs.
- Put the dish in the oven and roast for 15-20 minutes in the oven until the chicken is cooked through.
- Stir in the parsley, season to taste and serve.