Ingredients

The following ingredients have 4 Servings
  • 600g chicken thighs
  • 125g skinned and sliced chorizo
  • 1 onion, peeled and sliced
  • 1tbsp olive oil
  • 1 red pepper
  • 1 large garlic clove, peeled and chopped
  • 1tbsp red pesto (or sun-dried tomato paste)
  • 410g can of cannellini beans, drained and rinsed
  • 300ml hot chicken stock
  • A few thyme sprigs
  • 1tsp smoked paprika

Instruction

  • To make this <a href="/food/recipe-collections/20-chicken-thigh-recipes-53552" target="_blank" rel="noopener" data-original-url="http://www.goodto.com/recipes/pictures/34437/20-chicken-thigh-recipes">chicken thigh recipe</a>, heat olive oil in a deep frying pan. Add the chicken thighs skin-side down, skinned and sliced chorizo and onion. Cook the chicken for 5 mins without turning it over to allow the skin to brown, but stir the onion and chorizo.
  • Turn the chicken over and add the red pepper, deseeded and cut into chunks, a large garlic clove, peeled and chopped, red pesto (or sun-dried tomato paste), cannellini beans, drained and rinsed, hot chicken stock and a few thyme sprigs.
  • Sprinkle smoked paprika on top of the chicken. Bring to the boil, cover and simmer for 25 mins, until chicken is tender.