You’ll Keep Coming Back To This Easy One-Pot Spanish-Style Stew
Whole bowl food. Love…
This deliciously punchy one-pan dish is perfect bowl food, rounded off with an artisan loaf and a bottle of red – or drink of your choice.
What You Need
1 tbsp olive oil
70g (1 pack) ready sliced chorizo or salami, finely chopped
4 large garlic cloves, crushed
2 tsp fresh rosemary tines, chopped
500g boneless, skinless chicken thigh fillets, cut into thirds
½ cup white wine
400g tin chopped tomatoes
400g tin butterbeans, rinsed and drained
Handful parsley, stalks removed and finely chopped
Brown rice or crusty bread
1/ Heat the oil in large pan (about 28cm in diameter) over medium heat and cook the chorizo or salami until crispy.
2/ Remove and drain on a paper towel. Add the garlic and rosemary and cook over medium to medium-low heat until softened. Set aside.
3/ Turn the heat up to medium high (add another tablespoon of olive oil if necessary) and add the chicken thighs. Cook for
a minute or so to brown on one side – you may have to do this in batches.
4/ Add the wine and bubble away briefly to deglaze and burn off the alcohol.
5/ Turn the chicken thighs, add the tomatoes to the pan along with the chorizo, garlic and rosemary, and simmer for five to 10 minutes or until the chicken is just cooked through.
6/ Add the beans and heat through, stirring. Sprinkle with plenty of freshly chopped parsley and serve with brown rice or crusty bread.
Serves 4. Per 289g serving: 1 129kJ, 9g fat (2g sat), 620mg sodium, 9g carbs, 2g fibre, 3g sugars, 33g protein