Chicken With Spanish Style Butter Beans Food

SPANISH CHICKEN WITH BUTTER BEANS, CHORIZO AND TOMATOES

Steps:

• 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.

CHICKEN WITH CHORIZO AND BUTTER BEANS

Steps:

• Sprinkle the chicken with the smoked paprika, then heat the oil in a heavy casserole and brown the meat all over.
• Lift out the chicken and add the chorizo to the pan.
• When the oil starts to come out of the chorizo, add the onion and cook over a low heat for about 5 minutes.
• Add the garlic and a tablespoon of parsley.
• Cover and cook gently for another 10 minutes.
• Add the tomatoes and beans and give it a stir.
• Add a little water if the mixture is a bit thick.
• Return the chicken to the pot, along with the thyme and bayleaf.
• Turn up the heat and bring up to a simmer.
• Lower the heat to its lowest setting, cover the pot and let it bubble away gently for 30 minutes or so.
• Remove the lid and simmer for another 15 minutes, until the sauce is thick and rich.
• Stir in a generous pinch of parsley and serve with warm crusty bread and a salad.

CHICKEN WITH SPANISH-STYLE BUTTER BEANS

Steps:

• Squeeze the garlic out of the skins and whisk together with the oil, lemon zest, juice, smoked paprika and some seasoning in a large bowl. Add the butter beans, peppers, tomatoes and rocket, and give everything a good mix. Divide between lunchboxes. Top with the chicken on one side and crumble over the feta.

SPANISH CHICKEN

Steps:

• Heat oven to 190C/170C fan/gas 5. Put all the ingredients into a large, wide ovenproof dish. Mix everything together with your hands and season.
• Bake for 45 mins, stirring the onions after 20 mins, until the chicken is golden and the onions tender. Serve with rice.

SPANISH CHICKEN

Steps:

• In a large skillet, brown chicken in oil for 2-3 minutes on each side. Remove and keep warm. In the same skillet, saute the onion, green pepper and garlic until tender. Stir in the tomatoes, water, rice, bouillon and seasonings. Bring to a boil. , Pour into a greased 11x7-in. baking dish; top with chicken. Cover and bake at 350° for 35-40 minutes or until rice is tender. , Uncover; spoon picante sauce over chicken and sprinkle with cheese. Bake 5 minutes longer or until cheese is melted. Garnish with olives.

SPANISH BEANS WITH CHICKEN & CHORIZO

Steps:

• Soak the beans for at least 4 hrs or overnight in a large bowl with plenty of water to cover. Next day, rinse and drain, then put in a large heavy based pan with the onion, paprika, herb bundle and chicken. Pour over enough water or stock to cover, bring to the boil, then reduce the heat, cover and simmer for 45 mins.
• Remove the chicken to a plate, then add the potatoes and chorizo to the pan. Continue cooking for 30 mins until the beans and potatoes are tender.
• Discard the skin and bones from the chicken and tear into large chunks. Return the chicken to the pan with the spinach and simmer for 5 mins.

CHICKEN, BUTTER BEAN & PEPPER STEW

Steps:

• Heat oven to 180C/160C fan/gas 4. Heat the oil in a large flameproof casserole dish. Add the onion, celery and peppers, and fry for 5 mins. Add the garlic and paprika, and cook for a further 3 mins.
• Stir in the tomatoes, stock and butter beans, and season well. Bring to the boil, then nestle the chicken thighs into the sauce. Cover with a tight-fitting lid and put in the oven for 45 mins.

SPANISH BEAN STEW

Steps:

• Heat the oil in a large pan. Cook the chorizo, onion and chicken over a high heat for 5 mins. Add the tomato and cook for a further 2-3 mins until pulpy.
• Stir in the beans, potato and stock. Bring to the boil, then cover and gently simmer for 20 mins until the potato is soft and the chicken cooked through. Stir through the parsley and serve. You can cool and freeze the stew for up to 2 months. To serve, defrost and heat through thoroughly.