Chorizo bean stew, for 2

Name: Chorizo bean stew, for 2
Total time: 2700 s
Yield: 2 servings
Cuisine: American
Ingredients: 1 tbsp olive oil; 4 skinless boneless chicken thighs, left whole or diced; 1 onion, peeled and chopped; 150 grams chorizo; 200 grams green beans, trimmed and sliced into 3; 1 medium potato, peeled and chopped; 1 tomato, roughly chopped, or a can of chopped tomatoes; 250 ml chicken stock, made with half a chicken stock cube; 1 crusty baguette, to serve

IPG @cook_2832021

Macclesfield

Chorizo bean stew, for 2

Saved

Ingredients

45 mins

2 servings

1 tbspolive oil
4skinless boneless chicken thighs, left whole or diced
1onion, peeled and chopped
150 gramschorizo
200 gramsgreen beans, trimmed and sliced into 3
1 mediumpotato, peeled and chopped
1tomato, roughly chopped, or a can of chopped tomatoes
250 mlchicken stock, made with half a chicken stock cube
1crusty baguette, to serve

Saved

Steps

45 mins

1

Fry chicken thighs in olive oil over a medium heat until lightly browned.
2

Add the onion and chorizo and fry gently until the onion is softened and the chorizo has released its oils and is just starting to brown.
3

Add the tomato or chopped tomatoes, cannellini beans, green beans, potato and stock. Bring to the boil. Simmer for 30-45 mins, or until the potatoes begin to break up and thicken the stew and the consistency of the stew is thick and soup-like (simmer with the lid off if the stew is too thin, add more water if it's too thick).
4

Leave to cool for 15 mins, and serve with crusty bread.