Chicken, Chorizo & Black Bean Stew

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recipe by Octopus Publishing www.octopusbooks.co.uk/

  • Time icon
    Total Time
    2hrs 45mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    1013
based on 1 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 Jan 18, 2019

Ingredients

  • Dried black beans icon
    Dried black beans
    250g
  • Water icon
    Water
    as needed
  • Chicken thigh icon
    Chicken thigh
    760g
  • Chorizo icon
    Chorizo
    150g
  • Onion icon
    Onion
    1g
  • Garlic clove icon
    Garlic clove
    6g
  • Fennel bulb icon
    Fennel bulb
    230g
  • Green bell pepper icon
    Green bell pepper
    300g
  • Saffron threads icon
    Saffron threads
    2g
  • Salt & pepper icon
    Salt & pepper
    as needed

Tools

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

Step preview

  1. Prep and set aside garlic clove: crushed
  2. Pre-heat
  3. Get a clean Dutch oven
  4. Add soaked dried black beans
  5. Add water
  6. Boil for 10min on high heat
  7. Drain
  8. Return
  9. Add chicken thighs
  10. Add chorizo
  11. Add sliced onion
  12. Add prepared garlic clove
  13. Add trimmed, chopped fennel bulb
  14. Add cored, deseeded, sliced green bell pepper
  15. Sprinkle with saffron threads
  16. Add water
  17. Simmer
  18. Cook for 2h until softened
  19. Stir until thickened
  20. Season with salt & pepper to taste
  21. Serve
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