Dive into the rich, smoky flavours of Spain with this hearty chicken stew. Tender chicken thighs simmer in a tomato and smoked paprika sauce, joined by spicy chorizo and creamy butter beans for a dish that’s as comforting as it is irresistible.
Method
Based on 4 servings, adjust as needed.
Step 1
Heat the oven to 200C/180C fan/gas 6. Season the chicken thighs well all over. Heat the olive oil in a large ovenproof frying pan over a medium heat and fry the chicken thighs, skin side down, for 8-10 minutes until golden. Remove from the pan and set aside.
Step 2
Wipe out the pan with kitchen towel to remove some of the excess fat before adding the onion, chorizo and peppers along with a pinch of salt and pepper for 10 mins until the veg has softened and the chorizo has released its oils. Add the paprika and garlic, and cook for another few minutes until fragrant.
Step 3
Tip in the chopped tomatoes, olives and drained butter beans, stir to combine and season. Nestle in the chicken thighs. Transfer to the oven and bake for 40 mins until the chicken skin is crisp and the meat cooked through and tender. Scatter with the parsley and serve.