A rich, wholesome casserole flavoured with chorizo.
6 chicken thighs
1 large onion
300g butter beans
1 can of chopped tomatoes
(optional) handful of fresh tomatoes
The night before you plan to cook the casserole, if the butter beans are dried soak them in water. Pre-heat the oven to 180 degrees. Remove the skin from the chicken thighs and brown them off in the casserole dish. Once the chicken thighs have been browned, place them in a bowl and set to one side. Roughly chop the onion and add to the casserole dish. Gently cook the onions until soft and use the moisture to deglaze the bottom of the dish. When the onions are soft and slightly caramelised add the chopped chorizo and stir for a couple of minutes. Roughly chop the peppers and add them, cook for 5 minutes until peppers are softened. Re-add the chicken thighs, add the chopped carrot, add the can of chopped tomatoes (and the optional tomatoes), add the butter beans and season with pepper (do not add any salt). Add 250ml of water, stir the casserole and bring to the boil. Pop it in the oven at 180 degrees for a couple of hours. Serve!