Chicken, chorizo and bean stew

Prep time
Cook time

A hearty meal packed with bold smoky and spicy flavours.


  • Glug of olive oil
  • 6-8 chicken thighs and drumsticks
  • Salt and milled pepper
  • ½ coil (150g) chorizo, sliced
  • 4-5 baby onions, halved
  • 3-4 garlic cloves, sliced
  • 2 Tbsp (30ml) smoked or regular paprika
  • 2 Tbsp (30ml) butter
  • Handful of fresh basil, stalks removed
  • 2 cups (500ml) chicken stock
  • 1 cup (250ml) fresh cream
  • 1 can (400g) butter beans, drained
  • 1 can (400g) red kidney beans, drained
  • 1 lime


  • Preheat the oven to 200°C.
  • Heat the oil in a large ovenproof dish fitted with a lid.
  • Season the chicken with salt and pepper and toss together with olive oil.
  • Brown the chicken evenly in batches for about 4-5 minutes each. Remove from the pan.
  • Add the chorizo and fry for 3-5 minutes or until crispy. Remove from the heat.
  • Lower the heat slightly and fry the onions for 6-8 minutes.
  • Add the garlic, paprika, butter and basil and fry for 2-3 minutes.
  • Add chicken and chorizo back into the pan along with the chicken stock. Cover and bake in the oven for about 20-30 minutes.
  • Add the cream, butter beans and red kidney beans and return to the oven for another 10-12 minutes.
  • Remove from the oven, add a squeeze of lime juice and season if needed.
  • Serve with crusty bread, buttery mash or a side salad.