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Paprika & cannellini bean chicken


  • Heat a thin layer of oil in a heavy-bottomed pan and seal the chicken all over, skin side down first. Remove. 
  • Add a little fresh oil to the pan, if needed, and gently sauté the onion, carrot, celery and garlic until tender, stirring now and again and scraping the bottom as you do so. 
  • Then add the paprika and briefly cook to release the aroma, regularly stirring. 
  • Add the sherry, stir and reduce by about half. 
  • Then add the cannellini beans, tomatoes, ½ cup stock and seasonings. Stir and bring to the boil. 
  • Turn down the heat, return the chicken and gently simmer for about 20 mins until the chicken is cooked. 
  • Then add the spinach and cook until wilted, turning the chicken as you do so. 
  • Serve the chicken with plenty of the sauce spooned over the top and a sprinkling of parsley.


  • olive oil
  • 8 boned chicken thighs, skin on
  • 1 large onion, finely chopped
  • 1 medium carrot, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, crushed
  • 2 tspn smoked or normal paprika
  • ½ cup dry sherry
  • 1 can cannellini beans, drained & rinsed
  • 1 can diced tomatoes
  • 1 cup chicken stock
  • sea salt & freshly ground pepper
  • 1 handful baby spinach leaves, washed well & dried
  • 2 tbsp chopped fresh parsley

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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