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Spanish chicken with spicy sausage and beans
Spanish chicken with spicy sausage and beans
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Ingredients:
  • 18.20 gm olive oil
  • 300g spicy chipolata sausages (or sliced chorizo)
  • 4 chicken breast fillets with skin*
  • 1 onion, thinly sliced
  • 2 garlic cloves, chopped
  • 2.50 gm smoked paprika (pimenton)*
  • 250ml white wine
  • 2 bay leaves
  • 400g canned chopped tomatoes
  • 250ml chicken stock
  • 12 green olives
  • 400g can butter beans, rinsed, drained
  • Chopped flat-leaf parsley, to garnish
  • Mashed potato, to serve
Instructions:
  • Preheat oven to 180°C. In a large casserole pot over medium-high heat, heat oil. Cook sausages, turning occasionally, for 3-4 minutes until golden and nearly cooked through. (For chorizo, cook, stirring, for 3-4 minutes until browned.) Remove and set aside. Season chicken, and sear skin-side down for 1 minute until golden, then flip and cook for 1 more minute. Set aside.
  • Heat the pan over medium heat, then sauté the onion for 2 minutes until soft. Stir in the garlic and cook for 1 minute. Add paprika and wine, cook for 1-2 minutes to slightly reduce. Add bay leaves, tomato, and stock, bring to a boil. Place the meat back in the pan, cover, and cook in the oven for 20 minutes. Fold in olives and beans, bake for an additional 5 minutes. Season to taste, garnish with parsley, and serve over mashed potatoes.

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