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Chicken & chorizo beans


  • Heat a thin layer of oil in a large heavy-bottomed casserole (or pot) and sauté the chorizo and chicken until sealed, stirring now and again. Remove.
  • Add a little fresh oil to the casserole, if needed, and gently sauté the garlic, celery and onion until reasonably tender, continually stirring and scraping the bottom as you do so.
  • Then add the paprika, mix well and briefly cook to toast.
  • Add the tomatoes, 2 cups stock, a little salt, some ground pepper, the thyme, cannellini beans and potatoes with the chicken and chorizo. Toss well, cover and bring to the boil. Then turn the heat down and very gently simmer for about 30 mins until everything is tender, adding the spinach towards the end and more stock if needed.


  • olive oil
  • 2-3 chorizo sausages, sliced & halved
  • 6-8 boneless, skinless chicken thighs, cubed
  • 2 large garlic cloves, crushed
  • 2 celery stalks, diced
  • 1 large onion, diced
  • 1 heaped tbsp smoked (or plain) paprika
  • 1 can diced tomatoes
  • 2-3 cups chicken stock
  • sea salt & freshly ground pepper
  • 2 fresh thyme sprigs
  • 2 cans cannellini beans, rinsed & drained
  • 6 chats (baby potatoes), peeled & quartered
  • 2 good handfuls baby spinach leaves, washed & drained well

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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