Chicken, chorizo and white bean casserole

There have been a lot of stews, casseroles and curries cooking in my kitchen recently. I have to admit that salad has not featured very heavily during the cold snap*. After trudging home in the sludge, all I’ve been craving is rich and spicy bowl food, complete with meat and carbs, to satisfy my bottomless hunger and give my insides a good warming. This dish was inspired by Ellie’s chorizo and barley stew. I just can’t get enough of the subtle heat and depth released when chorizo, red wine and tinned tomatoes meet.

I prefer to use chicken on the bone for this casserole, it makes for messy eating but that’s part of the fun.  Find your largest frying pan or hob-safe casserole dish and warm a slug of olive oil. Fry the chicken (legs, breasts, thighs or a mixture) skin side down over a high heat until the skin has crisped, turn and cook the other side until lightly browned. Remove and set aside. Turn the heat down to minimum and add a little more oil, a chopped onion, a finely sliced fennel bulb, 2 finely sliced garlic cloves and some chorizo (diced or sliced and how much is up to you really). Be patient and let everything soften and turn red with the oil from the chorizo. Then pour in a glass of red wine and scrape at the bottom of the pan to release the sticky tasty bits left behind by the chicken. Add a tin of tomatoes (plum or chopped), 500ml of chicken stock, a can of canellini or butter beans, a bay leaf or two, salt, pepper and the chicken. Leave to simmer with the lid off until the sauce has thickened (about 30-40 minutes).

Put some potatoes on to boil in salted water for 10 minutes and turn the grill on high. Slide two or three whole peppers (I used red and yellow) as close to the grill as possible. Let them burn on one side, then turn them over and let the other side burn too. By burning the peppers you give them a wonderful smokiness and soft smooth texture. When cool enough to touch, peel the burnt skin away, discard the seeds, and roughly chop the flesh before throwing into the stew. Drain the potatoes and cut into whatever size you prefer to find in a casserole – this is quite a personal choice I find! Just before you serve the stew, stir in the potatoes and a generous squeeze of lime. Serve with coriander, natural yogurt and a glass of red.

*The snow has melted now so tonight it’s time to get back on the salads… I have squid, broccoli, chicory and radishes in mind.  Watch this space.

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9 Responses to Chicken, chorizo and white bean casserole

  1. Lizzie says:

    That looks delicious. There’s not a lot of chorizo dishes that won’t make me happy.

  2. hannah says:

    This recipe of yours looks delicious! I’m a real fan of the chorizo and chicken combo.

    I’ve done a similar one you might like, with the addition of preserved lemons, carrot and chickpeas, here’s the link if you fancy a look:

  3. saladclub says:

    Thanks Hannah, looks delicious. Things beginning with ch clearly go well together! R x

  4. hannah says:

    Glad you like the look of it, think we have similar nosh tastes, loving browsing your blog! I hope you find some nice things on mine too 🙂 keep up the tasty treats ladies!

    H x

  5. Elizabeth says:

    I LOVE this! Cooked it last night and it was so yummy that I have sent the link to about ten people already today and it is only lunchtime!!

  6. saladclub says:

    Hi Elizabeth,

    So glad you enjoyed the recipe. Hope you had a bowl leftover for lunch today too – perfect weather for it!


  7. Pingback: Food for friends |

  8. Emma Capron says:

    Hi Girls, this looks delicious, just to say here at The Spanish Food Company we’ve sourced the most oakiest smokiest chorizo ever and it’s made in the tiny village of Cembranos in northern León by a man named Jesus…what more could you want? We also have an incredible spicy version as well as our cooking chorizo’s spicy & non spicy too! Here’s the link if you fancy a peek:

  9. Pingback: winter warmth | Andrew Otten

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