Kallo
  • The Kallo way
  • Things we make
    • Rice, Corn, Lentil & Veggie CakesRice, Corn, Lentil & Veggie Cakes
    • Chocolate Topped Rice & Corn CakesChocolate Topped Rice & Corn Cakes
    • Stocks & GraviesStocks & Gravies
    • CerealCereal
  • Recipes & toppings
    • Stock cube recipes: Flavour packed recipesStock cube recipes: Flavour packed recipes
    • Rice cakes recipes: Tasty topping tipsRice cakes recipes: Tasty topping tips
    • BOSH: Created by our friends BOSHBOSH: Created by our friends BOSH
    • Stock paste recipes: With some help from Merchant GourmetStock paste recipes: With some help from Merchant Gourmet
    • Easy-squeezy recipesEasy-squeezy recipes
  • FAQs
  • Get in touch
  • The Kallo Shop
  • The Kallo way
  • Things we make
    • Rice, Corn, Lentil & Veggie Cakes
    • Chocolate Topped Rice & Corn Cakes
    • Stocks & Gravies
    • Cereal
  • Recipes & toppings
    • Stock cube recipes: Flavour packed recipes
    • Rice cakes recipes: Tasty topping tips
    • BOSH: Created by our friends BOSH
    • Stock paste recipes: With some help from Merchant Gourmet
    • Easy-squeezy recipes
  • FAQs
  • Get in touch
  • The Kallo Shop

One pan Spanish chicken stew

One pan Spanish chicken stew

Serves: 4
Cooking time: 30 minutes

Print and share this recipe

  • Print
  • Tweet
  • Share

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

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

Use with either ...

Organic Chicken Stock Cubes
Organic Chicken Stock Cubes
Very Low Salt Organic Chicken Stock Cubes
Very Low Salt Organic Chicken Stock Cubes
Kallo
  • Get in touch
  • Press
  • Dull but essential T&Cs
  • Cookies
  • Cookie preferences
  • Privacy Policy

Sign up for the latest Kallo news

Sign me up!

For all the latest news and views from Kallo HQ, just pop your email address in the box below and hit ‘subscribe’.

Kallo Foods Ltd, River View, 2 The Meadows Business Park
Station Approach, Blackwater, Camberley, Surrey, GU17 9AB

Copyright © 2013-2023 Kallo
Site by big fish®