Spanish chicken stew recipe

Method

1. Heat the oil in a large pot with lid. Cook the chicken thighs for 5 mins on each side. Remove from the pot. Thickly slice the chorizo, then cook it for a couple of minutes until starting to brown, then tip in the onion and garlic, and cook for 5 mins.
2. Add the wine (if using) and simmer until nearly boiled away. Tip in the tomatoes and beans, 200ml water and season. Return the meat to the pot and add the thyme.
3. Simmer for 30-35 mins with lid on (top the stew up with water if it looks like it’s becoming dry) until cooked. Cut into a thick chunk of chicken to check that it is cooked through.

• See more Spanish recipes

• Freezing and defrosting guidelines

  This recipe is perfect for making in large batches and freezing to use at a later date.

• In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. Always defrost and heat thoroughly before eating. Never re-freeze food that has already been frozen; this includes raw and cooked ingredients such as meat, fish and poultry.

• For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
•