15 Reviews of Chicken with Chorizo and Butter Beans

From: EeeGee

On May 6, 2003

This is a great recipe and I'm surprised no one has reviewed it before now. I found it easy to prepare and it tasted very good. I served it with Mean Chef's Basque Potatos (also good) both use smoked paprika which was nice. I used skinless chicken breasts which I cut into large chunks and a can of chopped tomatos from which I drained most of the juice. The only thing I will add next time is a table spoon of tomato paste, more to enhance the colour than the flavour. If you can't get smoked paprika or you don't want so much spice you could subsitute sweet hungarian paprika. I recommend this recipe and will make it again.

From: Bergy

On Jul 23, 2004

Wonderful flavor and very eye appealing. It was extremly hot weather so I decided to cook this as a crockpot recipe on low for 6 hours. Put everthing in the pot except the beans they were added after 4 hours. I used fresh Butter beans. It was served with noodles & a Jicama salad. Thanks Sackville Girl for another great recipe

From: Bean

On Dec 6, 2006

I have to admit I was skeptical, but after trying this dish last night I am a believer. I substituted the standard paprika for smoked and I used dry thyme instead of fresh, But it was fantastic. As my husband stated "Honey, this is my new favorite." And coming from him, that was saying a lot. I served this with a garden salad and some cheddar biscuits. It was delicious. However, the spiciness tends to grow exponentially, so I would suggest finding alternate dinner ideas if you have small children. Thanks Sackville Girl! This is a winner!

From: Neever

On Aug 28, 2006

Myself and my bf had this for dinner and both agreed that it was tasty, but not mindblowing! We both like strong flavours, so next time I might add more chorizo, onions and garlic. Incidentally, I reheated some for lunch the next day and thought it was much tastier, so maybe it just needed a little time to develop. I served it with rice and a cold beer - yum!

From: JustJanS

On Dec 10, 2003

OMG this was wonderful. I made this for dinner tonight with bone-in thighs, serving it in soup bowls with warm crusty bread and a salad as SG suggested. This was easy to make, and tasted so good. I don't really know what sort of chorizo I have, but I suspect it's not the one SG suggested. As I don't know the difference, I thought what I have worked fine. I peeled it because I thought it would be better. It stayed together and I think it released more flavour than it would with its skin on. I don't know why I would need to chop a whole bunch of parsley up to then only use 1 tablespoon in the first steps and finish with a generous pinch. I suggest anyone else making this only chop up about 2-3 tablespoons. I would have ended up with 1 1/2 cups if I'd done as recommended, we have big bunches in Australia

From: Vino p.o. prn

On Jul 24, 2007

This brought us back to Spain and the food that we have been craving! I added a little more paprika and never removed the chicken from the pan...i just added each ingredient to the pot in the order the recipe stated and let it simmer covered for about 30 mins. One of our favorites... wonderful flavor and aroma! Will definitely be making this one again! Thanks! (Make sure you have bread to soak up the sauce!!)

From: Management

On May 16, 2006

I followed this recipe closely except I used Red Kidney Beans instead of butter beans and tinned tomatoes, I also added more liquid,chicken stock. It was great, my husband is quite conservative in his taste and he thoropughly enyoed it. Using more liquid it would also be great with rice (or maybe pasta), however we did have ours with a mixed salad.

From: oxmatt

On Aug 19, 2007

I added some chopped green olives and lemon wedges right at the end - brilliant!

From: KaliDevi

On Oct 30, 2004

I made this for tonight's dinner and it was delicious. I followed the recipe exactly and served it with a fresh garden salad. Thank you for a lovely recipe .

From: tara portee

On Mar 7, 2004

I really enjoyed this. I adapted it for my convience. I had roasted a whole chicken the day before, so I just used the already prepared chicken, and added it in along with the beans and tomatoes. I made the beans the day before in my crock pot and added some of the bean water to this dish. I also added a little liquid smoke since I did not have smoked paparika, just hungarian.