Lunch

Chicken, Chorizo and Butter Bean Stew

Name: Chicken, Chorizo and Butter Bean Stew
Prep time: 30 min
Total time: 30 min
Yield: 2 servings
Ingredients: 300 g Chicken thigh, skinless and boneless; 60 g Chorizo; 480 g Butter beans, tinned and drained; 400 g Chopped tomatoes, tinned; 100 g Onion; 150 g Red pepper; 2 cloves, about 6 g Garlic; 200 ml Chicken stock; 1 tsp Smoked paprika

Chicken thigh and a little chorizo with butter beans, peppers and tomato. The chorizo fat is the only oil in it. 55 g of protein for 580 kcal.

Calories: 580kcal
Protein: 55g
Fat: 15g
Carbs: 55g

Per serving, makes 2. 30 minutes of work. Published 8 September 2026.

Allergens

Celery

Some chorizo contains milk protein. Check the label.
Nearly every stock cube and pot lists celery. Home-made stock without it carries no flag.

Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.

Recipe in pictures

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Chicken, Chorizo and Butter Bean Stew, plated and ready to serve. — The finished recipe. Chicken, Chorizo and Butter Bean Stew

Ingredients 1 to 6 for chicken, chorizo and butter bean stew arranged separately on a dark worktop. — Ingredients 1 to 6. 300 g Chicken thigh, skinless and boneless (Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.). 60 g Chorizo (As sold. This is where the fat in the dish is.). 480 g Butter beans, tinned and drained (Two 400 g tins, drained. Drained weight.). 400 g Chopped tomatoes, tinned. 100 g Onion. 150 g Red pepper

Ingredients 7 to 9 for chicken, chorizo and butter bean stew arranged separately on a dark worktop. — Ingredients 7 to 9. 2 cloves, about 6 g Garlic. 200 ml Chicken stock (Made up from a cube or a pot.). 1 tsp Smoked paprika

Chicken, Chorizo and Butter Bean Stew, preparation step 1: Fry the chorizo, diced small, in a dry pan over a medium heat for three minutes until it has given up its orange fat. Lift it out, leaving the fat. — Step 1. Fry the chorizo, diced small, in a dry pan over a medium heat for three minutes until it has given up its orange fat. Lift it out, leaving the fat.

Chicken, Chorizo and Butter Bean Stew, preparation step 2: Brown the chicken thighs, cut into large pieces, in the chorizo fat for four minutes. Add the onion and pepper, sliced, and cook for six minutes more. — Step 2. Brown the chicken thighs, cut into large pieces, in the chorizo fat for four minutes. Add the onion and pepper, sliced, and cook for six minutes more.

Chicken, Chorizo and Butter Bean Stew, preparation step 3: Add the garlic and paprika, then the tomatoes, stock and beans. Return the chorizo. Simmer for twenty minutes, until the sauce has thickened and the chicken is cooked through. — Step 3. Add the garlic and paprika, then the tomatoes, stock and beans. Return the chorizo. Simmer for twenty minutes, until the sauce has thickened and the chicken is cooked through.

The finished chicken, chorizo and butter bean stew. — Step 4. Taste for salt. The chorizo has usually done it.

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Ingredients

Chicken thigh, skinless and boneless300 g
Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.
Chorizo60 g
As sold. This is where the fat in the dish is.
Butter beans, tinned and drained480 g
Two 400 g tins, drained. Drained weight.
Chopped tomatoes, tinned400 g
Onion100 g
Red pepper150 g
Garlic2 cloves, about 6 g
Chicken stock200 ml
Made up from a cube or a pot.
Smoked paprika1 tsp

Method

Fry the chorizo, diced small, in a dry pan over a medium heat for three minutes until it has given up its orange fat. Lift it out, leaving the fat.
Brown the chicken thighs, cut into large pieces, in the chorizo fat for four minutes. Add the onion and pepper, sliced, and cook for six minutes more.
Add the garlic and paprika, then the tomatoes, stock and beans. Return the chorizo. Simmer for twenty minutes, until the sauce has thickened and the chicken is cooked through.
Taste for salt. The chorizo has usually done it.

Worth knowing

Sixty grams of chorizo between two is 87 kcal a serving and enough to flavour the whole pan. It goes in for taste and fat, not as the protein; the chicken and the beans do that.
The quantities make two portions and the figures are per portion. It reheats better than it eats fresh.

Other lunch recipes that share ingredients with this one, or every lunch between 450 and 600 calories a serving.

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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.