Spanish Chicken with Chorizo & White Beans

March 13, 2009

Photo: Cook Sister

I’m going to warn you now. A pattern is developing. I was not aware of this until I started writing for ChowMama, but apparently I have a thing for animal protien + bean + veg one-pot meals. They’re just such an easy way to get a well-rounded meal that everyone can enjoy on the table quickly. They’re also nutritionally diverse, beans can be mashed to make an adult meal easy to adapt for early eaters, and the light sauce that usually pulls these meals together makes it easy to pack in healthy ingredients that a picky eater might not usually accept. What more can you ask for?

Needless to say, I was immediately drawn to this Spanish Chicken Bake on Cook Sister. I usually start changing recipes from the first try, but I played this one straight (more or less). It was delicious and made plenty for leftovers. The first time around, I served it over spinach that I wilted in the same pan used to make the chicken. A little olive oil and dash of chicken broth helped loosen the crispy bits in the pan, flavoring the greens. When I fed this to Isaac the second time, I mixed in some steamed chopped cauliflower.

Spanish Chicken with Chorizo & White Beans / adapted from Cook Sister
(can be adapted for kids 10+ mos)

2 lbs organic chicken thighs
1 tbsp organic olive oil
3 tbsp organic all-purpose flour
1 large organic onion, chopped
2 cloves organic garlic, minced
3.5 oz organic spanish chorizo, cubed
3/4 cup organic chicken stock
1 can (28 oz) organic diced tomatoes
2 cans organic white beans, drained & rinsed
3/4 cup organic black olives (I used cured Moroccan)
paprika & (if you have it) smoked paprika
salt & pepper

1. Season the flour with salt, pepper, and paprika. Generous amounts for older eaters, less so–especially with the salt–for younger ones.

2. Heat the oil in a large frying pan, dredge each chicken in the seasoned four, shake off the excess, and fry, turning until both sides are browned.  You may have to work in batches. Once all the chicken is done, set aside.

3. Add a little more oil to the pan, then add onion, garlic, and chorizo.  Saute until the onion becomes translucent and has absorbed some of the fat from the chorizo.  Then add the beans, tomatoes, and the chicken stock. Cook over medium heat until bubbling. Check for seasoning and add more paprika, if necessary.

4. Place the browned chicken thighs in a large, shallow ovenproof dish.  Pour the bean mix over the chicken and bake at 350 degrees for about 30 minutes, until the sauce has thickened a bit.

5. Remove from oven. Add olives and salt and pepper to adult and older kid portions. Serve!

6 Responses

  1. SY says:

    Love the one pot recipes, I usually make something similar but with bacon, stewed tomatoes and onions (link below), it’s my 5 year old’s favorite dish. Can’t wait to try this variation, I just tried your slow cooker recipe w/korma and everyone loved it, especially since cauliflower is a favorite in our house. Any fun recipes for brussel sprouts other than roasting them?

  2. Jeanne says:

    Glad you liked the recipe – I imagine this would have been one of the few ways you might have got me to eat beans as a kid!! I froze some leftovers and had them last week when hubby was away – the beans become gooier and ever more delicious after defrosting and reheating! Love your yummy idea of wilting the spinach in the chicken pan 🙂

  3. stacie says:

    Thanks for the recipe–looks yummy! Glad the korma came out well. And we’ll work on getting a brussels sprouts recipe up. Gotta work fast, before they are totally out of season!

  4. stacie says:

    OOh! Didn’t even think of freezing this, but–in addition to one-pot meals–I love a recipe that freezes well. Thanks for the recipe, Jeanne. It’s a keeper!

  5. stacie says:

    Looks good. Have you tried this one? And I agree–cool use of rice. Never done something like this before. Thanks, Cee!

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