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Chicken, chorizo and broad beans stew

I made this chicken, chorizo and broad bean stew using nice spicy paprika sausage which made the dish even more tasty! It’s the perfect one-pot comfort food on cold, wintery days and go well served with flat bread and a crispy salad. If you don’t have broad beans - green beans, peas or spinach would work too.
Print Recipe
Prep Time 5 minutes
Cook Time 45 minutes
Resting Time 4 hours
Total Time 50 minutes
Servings: 4 people
Cuisine: Spanish
Calories: 1234
Ingredients Method

Ingredients
  

  • 100 g chorizo spicy
  • 1 onion
  • 1 garlic clove
  • 200 g chicken breast fillets
  • 1 yellow or red bell pepper
  • 1 carrot
  • 1 tsp paprika
  • 1 tsp ground cumin
  • 1 Tbsp tomato purée
  • 1 tin plum tomatoes
  • 1 tin chickpeas
  • 100 g broad beans
  • Chopped coriander or parsley leaves to serve

Method
 

  1. Slice the onion, garlic, chorizo and red pepper. Dice the chicken.
  2. Heat a spoonful of olive oil in a large, heavy-based pan. Add the chorizo and onion, then cook until soft and the chorizo’s fat has released. Add the garlic, carrot and red pepper, then gently sauté, under cover, for 8 minutes until the veggies are tender.
  3. Add the chicken and stir until it changes colour.
  4. Now add the spices and tomato purée, stir to coat, then add the plum tomatoes and enough water to cover everything. Season with salt and pepper, put the lid on, turn down the heat and gently cook for 20 minutes.
  5. Drain the chickpeas and add to the stew together with the broad beans. Cook for another 10 minutes then serve with fresh herbs scattered on top.