Easy Spanish chicken
This vibrant Spanish chicken combines tender chicken breast, savoury chorizo, and creamy butter beans simmered in a rich red wine and tomato sauce. Bell peppers, courgette, and oregano lend depth and Mediterranean flair. Serve it piping hot alongside steamed greens or fluffy rice for a satisfying meal.
Ingredients
- Olive Oil15 ml
- Red wine100 ml
- Oregano1 ჩაის-კოვზი
- chili flakes½ ჩაის-კოვზი
- Chicken bouillon cube1 ცალი
- water200 ml
Instructions
7 steps- 1
Heat the oil in a large, non-stick frying pan or sauté pan. Add the chicken and season with black pepper. Fry for 2 minutes, stirring regularly.
- 2
Transfer the chicken to a plate using a slotted spoon or spatula. Add the onion, pepper, courgette and chorizo to the pan. Fry over a medium-high heat for 3 minutes, stirring regularly.
- 3
Add the wine, tomatoes, butterbeans, tomato purée, oregano, chilli flakes and chicken stock cube to the pan. Refill the tomato tin with cold water, pour into the tomato mixture and stir. Season with a little salt and pepper.
- 4
Bring the sauce to the boil, return the chicken to the pan and simmer for 8-10 minutes, or until the chicken is tender and cooked through and the sauce has thickened.
- 5
Meanwhile, half-fill a large saucepan with water and bring to the boil. Add the rice and simmer for 10-12 minutes, or until cooked.
- 6
Place the green beans, if using, in a small saucepan of boiling water and cook for 5-6 minutes, or until tender. Drain the beans and the rice and set aside.
- 7
Garnish with the parsley and serve immediately with the green beans and rice alongside.
Nutrition
1 serving ≈ 338 g
Nutrition values are estimates. - means data is unavailable.
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