Chicken, chorizo and butterbean casserole
SERVES
6
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
45
MINUTES
CUISINE
COURSE
Main
Method
Chop the end of the chicken drumsticks to give you tidy balls of meat. Remove the skin and discard it. This is our two greyhounds favourite moment; they somehow seem to know when a meaty treat is available and come right into the kitchen just in time to ensure it ends up in their dishes and not in the bin.
Slice the chorizo thinly. Cut the ends of the squash and remove the seeds. You do not need to peel the squash for this dish. The skin helps the squash keep its shape when cooking and adds some more fibre.
Heat a heavy-based pan or a casserole dish over a high heat. Get it good and hot and then toss in the sliced chorizo. You do not need any extra oil for this, as the chorizo browns it will give off plenty and it is full of flavour. Once the chorizo is nice and brown, add the chicken pieces and cook for 5-8 minutes, browning them all over. Next add the onion, roughly chopped, and the garlic cloves, crushed, along with the paprika.
Cook until the onions go translucent, just a few minutes. Now add the fresh chopped rosemary, the oregano and the squash. Stir it well to get everything coated in all that flavour and toss in the baby potatoes, cutting the larger ones in half.
Remove the seeds and stalks from the red peppers and cut them into roughly three-centimetre chunks. Add them to the pot, stir well and let it cook for another minute or two.
Add the tinned tomatoes, tomato purée and the chicken stock and a teaspoon of flaky sea salt. Bring to a gentle boil and then simmer until the potatoes and squash are cooked. This will take about 30 minutes.
Now add the drained tin of butterbeans. If the sauce is a little thin, stir one tablespoon of cornflour into a little water and add that. Give the casserole a good stir. Let it cook for another few minutes to allow it to thicken slightly and cook out the taste of the cornflour.
Give it a final taste for seasoning, it may well need a final good grind of black pepper. Serve up in bowls with a dollop of Greek yoghurt and a generous handful of chopped fresh flat-leaf parsley.
Ingredients
1kg chicken drumsticks
175g chorizo
2 medium white onions
1 butternut squash
2 red peppers
300g baby potatoes
2 tins of chopped tomatoes
3 garlic cloves
1 tsp sweet smoked paprika
1 tsp hot paprika
1 tbsp fresh rosemary, chopped
1 tsp dried oregano
1 tbsp tomato purée
1 tin butterbeans
500ml chicken stock
salt
ground black pepper
handful of flat-leaf parsley
Method
Chop the end of the chicken drumsticks to give you tidy balls of meat. Remove the skin and discard it. This is our two greyhounds favourite moment; they somehow seem to know when a meaty treat is available and come right into the kitchen just in time to ensure it ends up in their dishes and not in the bin.
Slice the chorizo thinly. Cut the ends of the squash and remove the seeds. You do not need to peel the squash for this dish. The skin helps the squash keep its shape when cooking and adds some more fibre.
Heat a heavy-based pan or a casserole dish over a high heat. Get it good and hot and then toss in the sliced chorizo. You do not need any extra oil for this, as the chorizo browns it will give off plenty and it is full of flavour. Once the chorizo is nice and brown, add the chicken pieces and cook for 5-8 minutes, browning them all over. Next add the onion, roughly chopped, and the garlic cloves, crushed, along with the paprika.
Cook until the onions go translucent, just a few minutes. Now add the fresh chopped rosemary, the oregano and the squash. Stir it well to get everything coated in all that flavour and toss in the baby potatoes, cutting the larger ones in half.
Remove the seeds and stalks from the red peppers and cut them into roughly three-centimetre chunks. Add them to the pot, stir well and let it cook for another minute or two.
Add the tinned tomatoes, tomato purée and the chicken stock and a teaspoon of flaky sea salt. Bring to a gentle boil and then simmer until the potatoes and squash are cooked. This will take about 30 minutes.
Now add the drained tin of butterbeans. If the sauce is a little thin, stir one tablespoon of cornflour into a little water and add that. Give the casserole a good stir. Let it cook for another few minutes to allow it to thicken slightly and cook out the taste of the cornflour.
Give it a final taste for seasoning, it may well need a final good grind of black pepper. Serve up in bowls with a dollop of Greek yoghurt and a generous handful of chopped fresh flat-leaf parsley.
