Try our chicken and chorizo casserole, then check out our chicken and chorizo tray bake, paprika chicken and chicken and chorizo jambalaya. We've also got more comforting chicken casserole recipes to try, including chicken Dijon casserole, quick chicken casserole, healthy chicken casserole and chicken chasseur.


  • olive oil
  • 4 (bone and skin on) chicken thighs
  • 1 onion, halved and sliced
  • 100g cooking chorizo, chopped into pieces
  • 1 x 400g tin butter beans
  • 200ml chicken stock
  • ½ a small bunch flat-leaf parsley, chopped


  • STEP 1

    Heat the oven to 200C/fan 180C/gas 6. Heat a little oil in a wide, shallow pan. Season the thighs all over, then put in the pan skin-side down and cook until crisp and golden. Turn and cook on the other side for a couple of minutes.

  • STEP 2

    Take the thighs out of the pan and add the onions. Cook for 5 minutes, then add the chorizo and cook for a couple of minutes. Tip in the butter beans and stock, then sit the chicken back on top. Transfer to the oven for 30 minutes to finish cooking the chicken. Stir the parsley through the butter beans. Serve the chicken and beans in shallow bowls with crusty bread, if you like.


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating