One pan Spanish chicken stew – Kallo

One pan Spanish chicken stew

One pan Spanish chicken stew

Serves: 4

Cooking time: 30 minutes

Ingredients

2 tbsp olive oil
2 onions, roughly chopped
1 of our Kallo Organic Chicken stock cubes (or 1 of our Kallo Organic Very Low Salt Chicken stock cubes if you prefer), the equivalent of 1 tbsp of Chicken & Rosemary stock paste
1 tsp smoked paprika
2 garlic cloves, finely sliced
4 large or 8 small chicken thighs, skin on and bone in
400g tin butter beans, drained
4 red peppers from a jar, sliced
100g pitted green olives
Small bunch parsley, roughly chopped
Crusty bread, to serve

How to make

Heat 1 tbsp oil in a large saute pan and cook the onion for 8 minutes.
Mix the remaining oil, ½ the stock cube and the paprika into a paste then rub over the chicken thighs.
Add to the pan and cook skin side down for 5 minutes, stirring the onions regularly to stop them catching.
Turn the chicken over and add the garlic to the pan and cook for 1 minute.
Add the butter beans, peppers, olives and 200ml of stock made with the remaining stock cube, stir well then simmer gently for 10 minutes.
Scatter over the parsley and serve alongside the crusty bread.

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