What you'll need:
- 300g dried cannellini or pinto beans
- 1 tbsp paprika
- 1 chopped white or red onion
- A bunch of parsley, some thyme sprigs, and a couple of bay leaves tied together
- 4 chicken thighs (skin on)
- 250g chorizo, chopped into big chunks
- 250g small potatoes, cut into big chunks
- 100g baby spinach
Time: 90 minutes
Soak your beans for a minimum of 4 hours, or overnight, in a bowl of water. When you’re ready to cook, drain them and give them a rinse, before chucking them in a big pan with the chicken thighs, the chopped onion, the herb bunch and the paprika. Cover with water and bring to the boil, then simmer for 45 minutes.
Remove the chicken on a plate, and put to one side. Add the potatoes and chorizo chunks to the pan, and cook for a further 30 minutes until the potatoes and beans are both tender.
Throw away the chicken bones and skin, and tear up the meat a bit into bite-size pieces. Return to the pan, along with the spinach, and cook for a further 5 minutes. Serve with crusty bread - delicious!
This hearty chicken dish will go brilliantly with the Discovery Road Tempranillo 2016 This pairing is going to work like a dream!
There you have it -- an easy recipe for Spanish Chicken with Beans and Chorizo!
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