Authortapasonline
RatingDifficultyBeginner

Chicken with courgette, beans and sobrasada - chicken thighs are traditional, but if you don't like bones, you can use boneless thighs or chicken fillet. The recipe uses butterbeans, but almost any bean can be used as an alternative variation.

Yields4 Servings
Prep Time10 minsCook Time1 hrTotal Time1 hr 10 mins
 4 Large Chicken Thighs (or equivalent)cut into approx. 4cm lengths
 150 g Sobrasada
 1 Large Courgette(or 2 small) sliced
 2 Cans of Butterbeansdrained
 1 Can of Chopped Tomatoes
 1 Pinch of Salt
 1 Pinch of Black Pepper
 2 tbsp Olive Oil
1

Brown the chicken thighs in olive and set aside.

2

Fry the courgette slices until lightly browned and then drain on absorbent paper.

3

Add the tomato, salt and pepper to a stockpot on a low heat. Add the chicken and courgettes and stir gently.

4

Add the beans and stir gently to mix well, then simmer, stirring occasionally, for about 30 minutes. If the mixture looks to be drying out, add a little stock or water.

5

Add the sobrasada, roughy chopped, and continue simmering for another 15 minutes, stirring occasionally, by which time the chicken should be thoroughly cooked and tender and the sobrasada melted into the sauce.

CategoryCooking Method, ,

Ingredients

 4 Large Chicken Thighs (or equivalent)cut into approx. 4cm lengths
 150 g Sobrasada
 1 Large Courgette(or 2 small) sliced
 2 Cans of Butterbeansdrained
 1 Can of Chopped Tomatoes
 1 Pinch of Salt
 1 Pinch of Black Pepper
 2 tbsp Olive Oil

Directions

1

Brown the chicken thighs in olive and set aside.

2

Fry the courgette slices until lightly browned and then drain on absorbent paper.

3

Add the tomato, salt and pepper to a stockpot on a low heat. Add the chicken and courgettes and stir gently.

4

Add the beans and stir gently to mix well, then simmer, stirring occasionally, for about 30 minutes. If the mixture looks to be drying out, add a little stock or water.

5

Add the sobrasada, roughy chopped, and continue simmering for another 15 minutes, stirring occasionally, by which time the chicken should be thoroughly cooked and tender and the sobrasada melted into the sauce.

Pollo con Calabacín y Frijoles