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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.
Print Recipe
Prep Time 5 minutes
Cook Time 35 minutes
Resting Time 4 hours
Total Time 45 minutes
Servings: 2 people
Cuisine: Spanish
Calories: 1234
Ingredients Method

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
  • 200 g chorizo cut into small chunks
  • 2 ripe tomatoes
  • 1 can haricot beans 400g, drained
  • 250 ml chicken stock
  • 2 Tbsp chopped flat-leaf parsley

Method
 

  1. Preheat the oven to 200°C.
  2. Cut the shallots and lemon in half.
  3. Heat 2 Tbsp oil in a casserole dish, then brown the chicken legs on all sides and put aside.
  4. Cut the chorizo into small chunks. Chop the tomatoes.
  5. Add the remaining oil to the dish, together with the chorizo and shallots. Fry until the chorizo releases its oil and starts becoming crispy.
  6. Add the garlic, tomato and herbs, stir for a couple of minutes.
  7. Pour in the stock, bring to the simmer then put back the chicken legs.
  8. Put the dish in the oven and roast for 15-20 minutes in the oven until the chicken is cooked through.
  9. Stir in the parsley, season to taste and serve.