Smoked paprika chicken, kale and bean stew

    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

    Ingredients
    Serves: 4 

    • 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

    Method
    Prep:10min  ›  Cook:45min  ›  Ready in:55min 

    1. 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.
    2. 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.

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