Chorizo and bean stew is a warming dish, topped with roast chicken breast, perfect for those Winter night’s where we want warming bowls of comfort food.
Chorizo and bean stew is a great Winter warmer dish, perfect for serving around this time of year. This stew is a Spanish inspired dish, richly spiced with paprika, flavoured with sherry and packed full of nutrient rich vegetables. Whilst the addition of butter beans makes it a protein packed hearty meal. Served with roast chicken with crispy chicken skin, this is a deliciously moreish dish for this time of year.
Do I need to add the roast chicken to the dish?
This dish featured as a main for our November Supperclubs, where we served the stew topped with crispy skin roasted chicken breast that we bought from Donald Russell Butchers. This makes a substantial meal, however, if you want to leave the chicken off the dish, do so. This chorizo and bean stew is just as tasty on its own and makes a great family one-pot dish. Serve it simply with some crusty bread to mop up the gravy.
What alternative vegetables could I use in the stew?
Stews tend to be very versatile and you can add the vegetables that you most enjoy eating. I still make this recipe during the Summer months, adapting the flavours to suit the best the season has to offer. For example, I would leave out the butternut squash and carrot and replace with courgette or aubergine. I’d also replace the thyme with some oregano instead and perhaps add some tomatoes, either fresh or tinned would work in this dish. This is a simple stew so make the dish your own.
Are there other substitutions I can make to the stew?
This chorizo bean stew has been made using butter beans, as they add a beautiful creaminess to the dish. However, if you don’t like butter beans simply substitute with another variety of tinned bean. [Note: if using dried beans they will require to be soaked overnight.] Also if you don’t have sherry then replace this with a robust white or red wine. I’ve made chorizo bean stew using a bottle of red wine in the past and it is delicious. Use what you have to hand.
Can I freeze the stew?
The stew can be easily frozen. Once cooked, simply cool and place in a large tub ready for the freezer. You may decide to split into individual sized portions. Simply remove from the freezer and allow to defrost overnight in the fridge. When ready to eat, ensure you heat the stew thoroughly and serve hot.
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Additional recipe suggestions:
If you like this recipe try our Roast Guinea Fowl with Chicken Jus, our Sirloin Steak with Mushrooms & Madiera our Slow Roast Pork Belly, our Chicken Pilaf, or our Pan-fried Chicken with Smoked Bacon & Beans.
Chorizo & Bean Stew with Roast Chicken Breast
- 2 tbsp sunflower oil
- 200 g chorizo - sliced
- 1 large red onion - sliced
- 1 leek - sliced
- 2 large carrots - diced
- 2 sticks celery - sliced
- 1 butternut squash - de-seeded and cubed
- 2 cloves garlic - crushed
- 2 red peppers - de-seeded and cubed
- 1 red chilli - de-seeded and finely chopped
- 1 tbsp sweet smoked paprika
- 250 ml dry Fino sherry
- 250 ml chicken stock
- 400 g tin butter beans - drained
- 1 tbsp tomato puree
- 1 dsp fresh thyme leaves
- 1 bay leaf
- 1 tbsp sunflower oil
- 6 chicken breasts - ideally skin-on
- 2 tbsp fresh parsley - chopped
- salt & pepper
- Place the oil in a large saucepan and place over a medium heat. Add the chorizo and cook gently for 5 minutes to allow the chorizo to release it's oils. Then add the onions, leek, carrot, celery and butternut squash and cook for 5 minutes.
- Add the garlic, peppers, chilli and a teaspoon of sea salt to the pan and cook for a further 2 minutes.
- Sprinkle over the smoked paprika and stir through the vegetables, cook for a minute. Then add the sherry, turn the heat up and cook the sherry out for around 3-4 minutes.
- Next add the chicken stock, butter beans, tomato puree, thyme and bay leaf. Stir thoroughly to combine and bring to the boil before turning down to a gentle simmer. Cover the pan with a lid and simmer gently for 45 minutes. Remove the lid and continue to simmer for a further 30 minutes to allow the sauce to reduce.
- Meanwhile place a large frying pan over a high heat, add another tablespoon of sunflower oil to the pan. Season the chicken breasts with salt and pepper and place in the frying pan skin side down. Cook for around 3-4 minutes until the skin is golden and crispy, before turning and cooking for a minute on the other side.
- Place the chicken breasts skin side up on a large roasting tray and place in an oven at 180CFan for 12-14 minutes to cook the meat right through. Then set aside somewhere warm to rest for 5-10 minutes.
- When ready to serve, stir the parsley through the stew and season with salt and pepper to taste. Spoon the stew into individual warm bowls.
- Place the roasted chicken breast on top of the stew with the crispy skin on top. Serve immediately.