Chorizo and chicken stew

Next time, try using chickpeas or butter beans in place of cannellini beans

By The Good Housekeeping Cookery TeamPublished: 23 September 2013

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Yields:

Prep Time:

20 mins

Cook Time:

30 mins

Total Time:

50 mins

Ingredients

1
olive oil
3
skinless chicken breasts, cut into bite-size pieces
100
(3½oz) piece chorizo, cut into 1cm (½in) pieces
1
red onion, sliced
1
paprika
2 x 400 tins chopped tomatoes
150
(5oz) couscous
400
tin cannellini beans, drained and rinsed
100
(3½oz) baby spinach
Large handful fresh coriander, roughly chopped

Directions

1. Step 1
  Heat the oil in a large pan over medium heat and fry the chorizo and chicken until the chorizo has given up some of its oil and the chicken is beginning to brown (it doesn't need to be cooked through) - about 3-5min. Empty mixture into a bowl.
2. Step 2
  Return the empty pan to the heat and gently fry the onion until softened, about 10min (add a splash of water if the pan looks dry). Add the paprika and fry for 1min. Return the chicken mixture to the pan (along with any juice) and add the tomatoes and plenty of seasoning. Bring to boil, then turn down the heat and simmer for 10min or until the chicken is cooked through.
3. Step 3
  Meanwhile, put the cous cous in a large bowl, just cover with boiling water and cover bowl with clingfilm. Set aside to cook for 10min.
4. Step 4
  Stir the cannellini beans and spinach into the chicken pan. Stir to wilt the spinach and check the seasoning. Fluff up the cous cous with a fork. Garnish the stew with coriander and serve with the cous cous.
  
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  Chicken casserole

Per Serving:

Calories: 426
Fibre: 5 g
Total carbs: 38 g
Sugars: 9 g
Total fat: 13 g
Saturated fat: 4 g
Protein: 43 g

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The Good Housekeeping Cookery Team

An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).

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