Spanish Chicken with Butter Beans, Chorizo and Tomatoes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Chicken Breast, no skin, 4 breast, bone and skin removed (remove)1 can butter beansOlive Oil, 2 tbsp (remove)Chorizo, pork and beef, 200 grams (remove)Canned Tomatoes, 400 grams (remove)Thyme, fresh, 1 tsp (remove)Onions, raw, 1 large (remove)Carrots, raw, 2 large (7-1/4" to 8-1/2" long) (remove)Leeks, 1 leek (remove)Celery, raw, 2 stalk, large (11"-12" long) (remove)Smoked Paprika, 1 tsp (remove)Garlic, 1 tsp (remove)Parsley, 2 tbsp (remove)2 bay leaves275ml veg or chicken stockpinch saffron
1. fry chicken breasts in 1 tbsp oil. drain remove from pan.
2. add 2nd tbsp oil and fry veg on low heat with lid on for 15 mins.
3. add chopped, peeled chorizo and smoked paprika on medium for 3 mins.
4. Add beans, tomatoes, garlic, bayleaves, thyme and saffron stamens
5. Season with freshly milled sea salt and black pepper, place chicken breasts on top and cook for 25 mins on low with lid on.
6. Serve with parsley.
Number of Servings: 4
Recipe submitted by SparkPeople user GLOBETREKKER78.
2. add 2nd tbsp oil and fry veg on low heat with lid on for 15 mins.
3. add chopped, peeled chorizo and smoked paprika on medium for 3 mins.
4. Add beans, tomatoes, garlic, bayleaves, thyme and saffron stamens
5. Season with freshly milled sea salt and black pepper, place chicken breasts on top and cook for 25 mins on low with lid on.
6. Serve with parsley.
Number of Servings: 4
Recipe submitted by SparkPeople user GLOBETREKKER78.
Nutritional Info Amount Per Serving
- Calories: 678.7
- Total Fat: 29.9 g
- Cholesterol: 180.9 mg
- Sodium: 1,210.7 mg
- Total Carbs: 26.8 g
- Dietary Fiber: 7.0 g
- Protein: 72.7 g
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