Chorizo, chicken and butterbean stew

Chicken, chorizo & butter bean stew – #YumOnABudget

It’s rainy, windy, cold and the nights are drawing in; autumn is officially well under way and I’m honestly rather excited, mostly because it gives me an excuse to eat more of the warm, hearty comfort food that I love!

My boyfriend referred to this meal the other day as “hug in a bowl” and I couldn’t have thought of a more fitting description. It’s so filling, flavoursome and easy to make and at only £5.17 (that’s £1.29 per portion!), it’s also super cheap which is why I’m making this my second #YumOnABudget recipe!

The exact cost of each ingredient will be listed at the end of the recipe.Photo 26-09-2016, 16 30 40

Ingredients

1/4 of a 224g chorizo sausage
4 chicken thighs, skin on
2 large potatoes peeled and cubed
2 red peppers
1 onion finely diced
1 green chilli finely chopped
1 garlic clove crushed
400g tin butter beans
2 sprigs fresh thyme
1 bunch parsley roughly chopped
2 tbsp tomato puree
1 organic chicken stock cube
1 tbsp cornflour
salt and pepper to season

Optional – 1 Glass of red wine

Method

Dice your onion, garlic, chilli and peppers.

Photo 26-09-2016, 17 00 16

Place a large, deep pan or stock pot(preferably one that has a lid) over a medium heat and pour in a tablespoon of olive oil. Once it’s nice and hot, add your onions and fry until translucent. Then add your garlic and fry for a further minute.

Season your chicken thighs with salt and pepper and place them skin side down into the pan turning every 2-3 minutes until both sides are golden.

Photo 26-09-2016, 17 11 36

Slice the chorizo into 1cm and add to the pan along with the potatoes, chilli and peppers. In the meantime add your stock cube to a glass jug and boil your kettle. Pour 500ml of boiling water into the jug with the stock cube, mix well and pour into the pan.

Photo 26-09-2016, 17 26 59

Add your butter beans, parsley, thyme and tomato puree to the pan along with 1 tsp each of salt and ground black pepper. Mix well and bring to the boil, then turn the heat right down and allow to simmer with the lid on for at least 1 hour. Check 30 minutes in to ensure that nothing is sticking to the bottom of the pan and if you chose to use red wine, add this in now.

Once the stew has simmered for a minimum of an hour: take it off of the heat, add 1 tablespoon of cornflour and mix well.

I like to remove my chicken at this point and place it into a dry frying pan over a high heat to allow the chicken to crisp up a little and then garnish with some fresh parsley but this is entirely optional.

Serve, and enjoy!

Photo 23-09-2016, 18 31 24

P.S This stew is even better with a buttered, crusty bread roll

I hope you enjoyed this recipe.  I’d love to see your pictures if you decide to use this it, you can tag me in them on twitter or on Instagram @_YumLily !

Ingredients price list:

1/4 224g chorizo sausage £0.50 (£2.00 per sausage)
4 chicken thighs £1.50 (£3.00 per pack of 8)
2 large potatoes £0.60
2 red peppers £1.00
1 onion £0.16
1 green chilli £0.20 (£0.60 per pack)
1 garlic clove £0.10 (£0.30 per bulb)
400g tin butter beans £0.35
2 sprigs fresh thyme £0.10 (£0.70 per pack)
1 bunch parsley £0.31 (£1.25 per pack)
2 tbsp tomato puree £0.04 (£0.37 per tube)
1 organic chicken stock cube £0.20 (£1.20 per pack
1 tbsp cornflour £0.05 (£0.70 per pack)

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