Spanish Chicken, Chorizo and Bean Casserole

There was a definite chill in the air this weekend. Autumn is well and truly here in Cornwall and I for one am glad  - its my favourite season. I love the bonfires, the quiet beaches, cosy evenings in front of the fire, long walks picking blackberry's, crumbles with lashings of custard and warming comfort food such as this dish. 

I really like the smoky flavour that the chorizo and smoked paprika bring to this casserole and the chilli flakes add a subtle heat. If you preferred something a little milder leave out the chilli flakes and use just 1/2 tsp of smoked paprika. 

By Beth Sachs, 9th September 2013

Ingredients: serves 4
  • 1 Red Onion, chopped
  • 2 Garlic Cloves, chopped
  • Sprig of Thyme
  • 150g Chorizo, sliced
  • 1 heaped TSP Smoked Paprika
  • 1/2 TSP Chilli Flakes
  • 4 Chicken Breasts, chopped
  • 400g Tin of Tomatoes
  • 200ml Chicken Stock
  • 400g Tin of Kidney Beans
  • Salt and Pepper
  • Parsley to serve

  • Step 1: In a large casserole, heat 2 TBSP of oil and gently fry the onions for a few minutes. Add the garlic, thyme, smoked paprika, chilli and chorizo and continue to cook for 5 minutes.
  • Step 2: Turn the heat up and quickly brown the chicken, then add the tomatoes and stock and salt and pepper, bring to the boil and simmer for 20 minutes.
  • Step 3: Add the kidney beans and continue to cook for another 20 minutes.
  • Step 4: Serve sprinkled with parsley with some crusty bread.


  1. Made this tonight, absolutely fantastic! Thank-you so much :)

  2. You seem to love the Spanish cuisine and tastes. Don't forget the small Portugal, they also have great products for foodies.

    We personally select artisan food producers from the sauce to come up with great products and great ideas for gourmet dinners. Maybe you would like to share some experiences or content?

  3. I wasn't too sure about the beans but I'll admit it was a great recipe! thank you!


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