Chicken, Beans and Chouriço Stew Recipe
Ingredients
Directions
- Soak the red beans in water and leave it over night.
- The next day, cook the beans in water with a drizzle of olive oil for about 40 minutes in a pressure cooker.
- Meanwhile, cut the chicken into pieces and season with salt and the pepper paste.
- Peel and chop the onion and garlic and sauté them in the olive oil with the bay leaf.
- Add the chicken and let it cook.
- Clean the tomatoes by removing the skins and grains, chop it and add it to the chicken.
- Add the white wine, add the choriço sausage cut in slices, and season with salt, pepper and a little cumin.
- Add the red beans and bring to a boil.
- Check seasoning.
- Remove from the heat, sprinkle with chopped coriander and serve.
Adapted from a Recipe by: impala.pt
Frequently Asked Questions
Can I use canned beans instead of soaking and cooking dried beans?
Yes, you can use canned beans. Rinse and drain them, then add them to the stew after the chicken and tomatoes have cooked. Reduce the cooking time as the canned beans are already cooked.
What can I substitute for chouriço if it's not available?
You can substitute chouriço with other types of smoked sausages, such as Spanish chorizo, Andouille sausage, or even kielbasa. For a vegetarian option, use vegetarian sausage or omit it entirely and add extra spices for flavor.
How should I store leftovers of the stew?
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. You can also freeze the stew for up to 3 months. Reheat thoroughly before serving.
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