Chicken, Chorizo & Black Bean Stew

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recipe by Octopus Publishing

  • Time icon
    Total Time
    2hrs 45mins
  • Serves icon
  • Calories icon
based on 2 ratings

Chorizo adds spicy depth to this thick, comforting chicken and bean stew. Serve with crusty bread to mop up the juices. Make sure to soak the beans in a bowl of cold water overnight.

recipe updated Jun 8, 2020


  • Garlic clove icon
    Garlic clove
    1 (about 6 g)
  • Dried black beans icon
    Dried black beans
    250 g (about 1 ¼ cups)
  • Water icon
    as needed
  • Chicken thighs icon
    Chicken thighs
    8 (about 1.544 kg)
  • Chorizo icon
    150 g (about ½ cup)
  • Onion icon
    1 g (about ¼)
  • Fennel bulb icon
    Fennel bulb
    1 (about 230 g)
  • Green bell pepper icon
    Green bell pepper
    2 (about 300 g)
  • Saffron threads icon
    Saffron threads
    1 tsp (about 1.75 g)
  • Salt & pepper icon
    Salt & pepper
    as needed


  • kCook icon Wooden spoon
  • kCook icon Stove
  • kCook icon Dutch oven

Step preview

  1. Pre-heat oven - 160°C
  2. Add dried black beans and water to a clean Dutch oven
  3. Boil - 10 min, high heat
  4. Drain
  5. Return
  6. Add chicken thighs, chorizo, onion, garlic clove, fennel bulb and green bell pepper to the Dutch oven
  7. Sprinkle with saffron threads
  8. Add water to the Dutch oven
  9. Simmer
  10. Cook until softened - 2 hr, 160°C
  11. Stir until thickened
  12. Season with salt & pepper to taste
  13. Serve
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