a picture of a white casserole dish with cooked chicken butter beans chorizo and tomatoes with a spoon resting on the side

Spanish Chicken with Butter Beans, Chorizo and Tomatoes

This recipe is from The Delia Collection: Chicken.

This recipe comes from our former Executive Chef, Lucy Crabb, at the football club, and it's been served both at large banquets and in the restaurant to great acclaim.

A rocket and chicory salad is a good accompaniment.

The Delia Online Cookery School: Watch how to make The Best Roast Chicken in our cookery school video on this page.

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Spanish Chicken using chicken thighs

Asked by: lynne24

I am going to make Spanish Chicken with Butter Beans, please can you tell me whether I can make it in advance and reheat it and also whether it will freeze. Also I cannot find part boned chicken breasts, shall I use boneless chicken breasts or bone in chicken thighs? Many thanks Lynne

Answered by Lindsey: Hello Lynne, Chicken thighs will be perfect. Yes, you can make this dish ahead and reheat, or freeze the freshly cooked and cooled dish in a lidded freezer container for up to 3 months. Defrost overnight before reheating thoroughly. Obviously fresh is better but frozen is always very handy! Kind regards Lindsey

Re-heating Spanish Chicken with Butter Beans

Asked by: Janet Powell

I’d like to make this in advance and take it down to our holiday cottage. Would it heat up ok - any advice?

Answered by Lindsey: Hello, You don’t say which recipe that you are referring to.

Method

First of all, begin by cooking the butter beans.

Place the soaked and drained beans in a pan with the sprigs of thyme and 1 of the bay leaves and cover with water. Bring to simmering point and then cover with a lid and simmer the beans for 45 minutes to 1 hour or until the beans are tender. Meanwhile, prepare the vegetables. Begin by peeling the onion and carrots and finely chopping them. Next, take the tough green ends off the leek, then make a vertical split halfway down the centre and run it under cold water to rid it of any hidden grit. Then slice the leek in half lengthways and finely chop that too, followed by the celery sticks.

Next, heat 1 tablespoon of the olive oil in the casserole and when the oil is hot, brown the chicken breasts on both sides until golden brown. Then transfer the chicken to a plate and now add the rest of the oil to the casserole. Stir in the onions, carrots, leek and celery and cook everything over a low heat, covered with a lid, to allow the vegetables to sweat in their own juices for 10-15 minutes or until they are beginning to soften.

While that is happening, you can prepare the chorizo sausage. Peel the skin off the chorizo and then cut into small dice before stirring it into the vegetables with the pimentón.

Turn the heat up to medium and cook everything together for 2-3 minutes to start to draw the fat from the chorizo – you will need to stir constantly to keep everything on the move, to prevent the chorizo from sticking to the bottom of the casserole. Now add the cooked, drained beans (you can throw away the thyme and the bay leaf), garlic, tomatoes, the other bay leaf and the saffron, followed by the hot stock. Season with salt and freshly milled black pepper and give everything a good stir.

Place the chicken breasts on top, bring the whole lot to simmering point, then reduce the heat to low and leave to simmer, covered, for 20-25 minutes. Finally, lift the chicken breasts out on to warmed plates, and stir the parsley into the sauce before spooning it over the chicken.

Serve it with a chicory and rocket salad.