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Photo of Chicken, butter bean & chorizo stew by WW

Chicken, butter bean & chorizo stew

8
Point(s)
Total Time
50 min
Prep
10 min
Cook
40 min
Serves
4
Difficulty
Easy

Ingredients

Chorizo Sausage

70 g

Red onion(s)

1 small

Celery, Raw

1 stick(s)

Garlic

2 clove(s)

Paprika

1½ tablespoons, level

Chicken breast, skinless, raw

2 medium

Tinned Tomatoes

2 can(s), large

Butter Beans, cooked

1 can(s), large, drained

Parsley, fresh

2 tablespoons

Crusty white bread roll

4 medium

Instructions

  1. Set a large nonstick pan or flameproof casserole over a medium-high heat and fry the chorizo for 2-3 minutes, until it releases its oil and starts to crisp up. Remove with a slotted spoon into a bowl and set aside
  2. Add the onion, celery and garlic to the pan and fry them in the chorizo oil for 6-8 minutes, until softened. Add the paprika and cook for another 1 minute, then add the chicken and cook, stirring, for 4-5 minutes until the chicken is just starting to colour.
  3. Stir in the chopped tomatoes, then quarter-fill the tin with water and add this to the pan. Bring to a simmer and cook for 15 minutes, then season well. Stir in the butter beans, return the chorizo to the pan and cook for 5 minutes until the beans are warmed through. Stir in the parsley.
  4. Divide the stew between bowls, scatter over the extra parsley and serve with the rolls on the side.

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