Spanish Chicken and Bean Fry Pan-bake

Vibrant and wholesome, this easy one-dish bake gives you the taste of Spain in just 30 mins.

Let’s prep

  • ¼ cup olive oil
  • 1 onion roughly chopped
  • 2 garlic cloves roughly chopped
  • 1 red pepper cut into 6 wedges + seeds removed
  • 1 orange pepper cut into 6 wedges + seeds removed
  • 4 Hellers precooked chorizo thinly sliced
  • 1 tsp fennel seeds
  • 1 tsp dried oregano
  • 800g chopped tomatoes in puree
  • 1 tsp sweet smoked Spanish paprika
  • 400g cannellini beans
  • 1 pack Santa Rosa sliced chicken
  • 100g large green olives [optional]

Let’s cook

  1. In a large cast iron pan or pot add the olive oil and fry the onions for 5 mins until tender.
  2. Add the garlic, cook for 2 mins until it starts to caramelise. Then add the peppers and cook for a further 5 mins.
  3. Add the chorizo and fennel seeds, fry for 2 mins before adding the tomatoes, oregano and paprika. Then simmer the mix for 10 mins.
  4. Add the beans and chicken, and heat through for 5 mins.
  5. Finish off by adding half the green olives. Then season to taste and serve.

Let’s serve

Top with flat leaf parsley, toasted almonds and lemon zest. And serve with a fresh green salad or tortilla wrap.


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