Chicken legs with chorizo and beans
Background
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 -Β it's just perfect asΒ an easy, no-fuss midweek meal. Serve it with crusty bread and a Β green salad.
Ingredients
- 3 Tbsp olive oil
- 2 whole skin-on chicken legs
- 2 shallots
- 1 lemon
- 3 garlic cloves, chopped
- 1 sprig of rosemary
- 2 sprigs of thyme
- 200g chorizo, cut into small chunks
- 2 ripe tomatoes
- 1 can haricot beans (400g), drained
- 250 ml chicken stock
- 2 Tbsp chopped flat-leaf parsley
Instructions
- Preheat the oven to 200Β°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.
Tips
You can make this dish on the stove too - just put a lid on and simmer the stew for 30-40 minutes or so, after you've put the chicken back in the dish.Categories
- Meal Type: - Everyday - Main - One Pot - Roast - Stews - Supper
- Cuisines: - Spanish
- Ingredients: - Beans - Chicken & Turkey
- Health and Diet: - Combination - Dairy Free - Gluten Free - High Fibre - Low Carb - Paleo
- Skill Levels: - Easy
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