Authortapasonline
RatingDifficultyBeginner

Chicken thighs with chorizo, beans, and courgette - Boneless thighs are easier to deal with, but skin and bone lends flavour to the meat and keeps the chicken tender. A great dish to prep in advance, it is easy to re-heat and actually benefits from being left for the flavours to meld. Sobrasada may be substituted for chorizo. Place it in the dish last thing, before it is left to simmer, and it will melt into the sauce, providing richness and flavour.

Yields4 Servings
Prep Time10 minsCook Time1 hrTotal Time1 hr 10 mins
 4 Large Chicken Thighs
 1 Cooking Chorizo (about 150g), sliced
 1 Small Red Onion, Finely chopped
 2 Cloves of Garlic, Crushed and chopped
 1 Large Courgette(or 2 small) sliced
 2 Cans of Butterbeans(or similar), drained
 1 Can of Chopped Tomatoes
 2 tbsp Olive Oil
 1 pinch Salt
 1 pinch black pepper
 1 tsp Pimentón Dulce (smoked paprika)
 1 Small sprig of Fresh Thyme
1

Brown the chicken thighs in olive and set aside.

2

In a large pan or stockpot, fry the onion, garlic and chorizo in olive oil until the onion is translucent.

3

Meanwhile, in another pan, fry the courgette slices until lightly browned and then drain on absorbent paper.

4

Add the tomatoes, salt, pepper and pimentón to the onion mixture and cook, stirring constantly for a few minutes.

5

Add the chicken, courgette, thyme and finally the beans.

6

Stir gently to mix well, cover and simmer on a low heat for around 45 Minutes, stirring occasionally, by which time the chicken should be thoroughly cooked and tender.

7

If the mixture looks to be drying out, add a little stock or water.

CategoryCooking Method

Ingredients

 4 Large Chicken Thighs
 1 Cooking Chorizo (about 150g), sliced
 1 Small Red Onion, Finely chopped
 2 Cloves of Garlic, Crushed and chopped
 1 Large Courgette(or 2 small) sliced
 2 Cans of Butterbeans(or similar), drained
 1 Can of Chopped Tomatoes
 2 tbsp Olive Oil
 1 pinch Salt
 1 pinch black pepper
 1 tsp Pimentón Dulce (smoked paprika)
 1 Small sprig of Fresh Thyme

Directions

1

Brown the chicken thighs in olive and set aside.

2

In a large pan or stockpot, fry the onion, garlic and chorizo in olive oil until the onion is translucent.

3

Meanwhile, in another pan, fry the courgette slices until lightly browned and then drain on absorbent paper.

4

Add the tomatoes, salt, pepper and pimentón to the onion mixture and cook, stirring constantly for a few minutes.

5

Add the chicken, courgette, thyme and finally the beans.

6

Stir gently to mix well, cover and simmer on a low heat for around 45 Minutes, stirring occasionally, by which time the chicken should be thoroughly cooked and tender.

7

If the mixture looks to be drying out, add a little stock or water.

Muslos de Pollo con Chorizo, Alubias y Calabacin
IngredientsDirections