Our recipe for Spanish-style Chicken, with Chorizo and Beans, is a long-standing favourite with us. Ticking all the boxes in terms of being simple, easy to make, and like so many successful combinations, it relies heavily on the quality of the ingredients to come together, and work their magic.

Serves 6

1 large onion, diced
3 Tbs Salvagno pitted olives
3 Martinez Chorizo sausages, chopped
1 sachet La Chinata paella seasoning
1 bottle Alicos Salsa Pronta Di Pomodoro
1 Tbs Forvm Merlot Vinegar
6 Mahy Farms chicken thighs (boneless, skinless)
¼ cup water

1 jar El Navarrico Large White Farmhouse Beans, drained

Preheat the oven to 180° fan bake.

In a large oven proof dish cook onion, olives and chorizo for 10 minutes or until the onion is translucent.

Add the sachet of seasoning to the dish, stir through and cook until fragrant (1-2 minutes). Add the vinegar and cook until liquid is absorbed.

Place chicken thighs on top, pour over the pomodoro sauce, water and season with salt and pepper.

Cover with lid, place into the oven for 1 hour or until chicken is falling apart. Once the chicken is done, stir through the butter beans and serve.



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