Spanish beans with chicken & chorizo
This Spanish one-pot braises chicken thighs until they shed from bone, enriched by chorizo's rendered fat and paprika's earthiness. The technique here is fundamental: building flavor through layering, starting with aromatics, then the sausage, then the beans. Jersey Royals add a waxy texture that holds firm through the braise, keeping the dish from becoming mushy. It's a working-class Spanish dish that tastes far more substantial than its modest ingredient list suggests.
Instructions
step 1 Soak the beans for at least 4 hrs or overnight in a large bowl with plenty of water to cover.
Next day, rinse and drain, then put in a large heavy based pan with the onion, paprika, herb bundle and chicken.
Pour over enough water or stock to cover, bring to the boil, then reduce the heat, cover and simmer for 45 mins. step 2 Remove the chicken to a plate, then add the potatoes and chorizo to the pan.
Continue cooking for 30 mins until the beans and potatoes are tender. step 3 Discard the skin and bones from the chicken and tear into large chunks.
Return the chicken to the pan with the spinach and simmer for 5 mins..
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