Smoked paprika gives this Spanish-inspired chicken, kale and bean stew a subtle flavour that is very warming on a chilly evening.
1 person made this
1 tablespoon olive oil
450g skinless chicken thighs
1 red onion, finely diced
1 clove garlic, crushed
120ml dry sherry
1 teaspoon smoked paprika, or to taste
1 (400g) tin borlotti beans, drained
1 (400g) tin chopped tomatoes
1 chicken stock cube
120g chopped kale
salt and ground black pepper to taste
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Method Prep:10min › Cook:45min › Ready in:55min
Heat olive oil in a large pot over medium heat. Add chicken thighs, onion and garlic. Cook and stir until starting to brown, about 10 minutes. Add sherry and smoked paprika; cook and stir until mostly reduced, about 5 minutes.
Stir borlotti beans, tomatoes and chicken stock cube into the pot. Cook and stir until flavours combine, about 10 minutes. Stir in kale; simmer until thickened into a stew consistency, about 20 minutes. Season with salt and black pepper.