Easy 5-Ingredient Recipe

When we were making this recipe, we wanted it to be as hassle-free as possible with very little ‘hands-on’ cooking. 

This is the perfect recipe for a busy weeknight meal when you are short on time as it has just 5 minutes of prep (cut the chorizo and add everything to a casserole dish or roasting tray). Cooking time is 55 minutes and you’ll only need to remove it from the oven once during cooking, to add the beans and stock. 

This stew recipe is also fantastic as it uses only 5 ingredients (chicken pieces, Spanish (raw) chorizo sausage, white beans, sherry, and chicken broth.

Why this Recipe is So Good

• Easy to make 
• Just 5 minutes prep
• Uses just 5 ingredients (no seasoning is required)
• One-pot recipe
• Ready in 1 hour
• Rich and warming
• Full flavored

Typical Spanish Casseroles and Stews

This recipe is an adaption from the many different types of oven-baked casseroles found in Spanish cooking. One of the most famous with white beans (fabadas) is Fabada Asturiana, a rich and hearty bean stew made in the Northern Asturias region of Spain. Traditional Fabada consists of various cuts of pork and sausage meat (morcilla and Chorizo), white beans, and a salty broth. 

While the typical Fabada Asturiana is a fantastic recipe, it does take a few hours to make. We love this easy 5-ingredient Spanish chicken chorizo dinner recipe as it only takes one hour, uses one pot, has just 5 simple ingredients, and is still an incredibly flavorful and rich dish.

What Beans to Use?

We used canned white cannellini beans (white kidney beans) for this recipe. You could use any type of white bean such as Lima beans, Navy Beans, or even chickpeas will work. We opted for store-bought beans from the jar, simply for convenience (that’s what this recipe is really all about!). Be sure to rinse them under some fresh water before cooking with them. 

If you prefer to use dry beans, be sure to check the packaging instructions on how to prepare them for cooking. 

Cooking beans

The beans will be very soft once cooked for 35 minutes and will literally be falling apart. This adds a lovely thick consistency to the dish and can be enhanced if you mash the beans once cooked. 

Best Chicken Pieces to Use

We used bone-in skinless chicken thighs for this recipe. Once the chicken is cooked, it will easily fall off the bone and is very tender and juicy. We opted for skinless chicken thighs as they are lower in fat compared to the skin-on variety. Find more chicken thigh recipes here. 

Chicken drumsticks also work well for this recipe and have plenty of flavor when roasted. Stripping the drumstick meat from the bone is also not too difficult, although it is a little more challenging compared to chicken thighs. If you love chicken drumsticks, these recipes work very well with them: garlic chicken with sherry (pollo al ajillo), and chicken chilindron (cooked with ham, veg, and spices). 

Chicken quarters are another excellent option. Quarters are larger than chicken thighs, so be sure to check that your chicken is cooked thoroughly. The best way to check is to use a meat thermometer and check the internal temperature of the chicken has reached an internal temperature of 165°F/74°C. 

Chicken breast meat will also work, although breast meat tends to dry out more when baked in the oven. When using breast meat, cut it into 1-inch/2.5cm strips so it cooks faster and more evenly. Check the chicken breast meat a few times during cooking to ensure it is not too dry and that is covered in broth and juices. If you love chicken breast, try this roasted chicken breast with romesco sauce, or grilled chicken breast with a tangy marinade. 

Use Spanish Chorizo (Or How to Sub It)

Spanish chorizo is different from Mexican chorizo. Use raw/fresh Spanish chorizo for this recipe. Raw chorizo is found in the cold food (chilled meat section) of supermarkets and it requires cooking before consumption. Alternatively, ask your local butcher for fresh chorizo or try a specialty Spanish food store. 

This fresh type of chorizo is made with ground pork meat and spices, typically garlic and Spanish paprika. Once it’s cooked, the fat from the meat reduces and infuses with paprika making a delicious oil that soaks into the other ingredients while cooking.

You can use Mexican chorizo (red, not green) and make some adjustments:

• Add extra smoked paprika – Spanish chorizo typically has more paprika than Mexican, so add 1/2 teaspoon of smoked paprika to the dish to give it a more similar flavor. 
• Add more garlic – Both types usually come with garlic but Spanish often has more. Check the packaging of your Mexican chorizo and if there’s no garlic, add ½ teaspoon of garlic powder while cooking. 

Here are more chicken and chorizo recipes: Spanish chicken and rice (arroz con pollo), and spicy chicken, chorizo, and rice. 

Cooking with Sherry

Sherry is a great ingredient to cook with and works well with so manyany meats or poultry. It helps to soften the meat and adds a richness in flavor that you don’t get when using just water or stock. We use dry sherry in this recipe, as opposed to sweet. 

This type of sherry is inexpensive and can be found in liquor stores (ask for ‘dry cooking sherry’) or supermarkets depending on where you live. For those cooking for children, don’t worry, as the alcohol content of the sherry is removed once the liquid evaporates.

Serving Suggestions

This recipe is great on its own and is perfect for a wooly winter evening when served in a bowl with a few hunks of fresh bread on the side. It is very rich and loaded with flavor, and the smell while cooking is incredible! 

The quantities stated in this recipe will serve 4-6 comfortably, but if you prefer to stretch it out, serve it alongside some steamed rice or your choice of grain and your favorite greens or veg for a balanced meal. Here are some side ideas for inspiration:

• Seasonal roasted veggies with caramelized onion and beets 
• Mediterranean yellow rice 
• Poor man’s potatoes (roast potatoes and veg)
• Oven roasted asparagus

Nutrition Facts