Smokey Chicken & Butterbean Mediterranean Stew

This warming all in one stew brings together the smoky flavours of paprika and chorizo with eight different Mediterranean vegetables and butterbeans to make a comforting family meal. An easy way to add more veg and fibre into your family food – just cut up the veggies super fine for little ones who are not used to eating lots of different veg.

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Smokey Chicken & Butterbean Mediterranean Stew

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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Main Courses
Servings 5 people
Suitable for Special Diet (or adaptable) Dairy-free, Egg-free, Gluten-free, Low-sugar, Nut-free, Vegan, Vegetarian



  • Heat two tablespoons of olive oil in a large frying pan and brown the chicken and chorizo. Set aside. This should take 5-7 minutes.
  • Heat the rest of the olive oil in a large saucepan and add the onions. Cook on a medium heat until soft (3-5 minutes) and then add the garlic and cook for one more minute.
  • Add the chopped vegetables, tinned cherry tomatoes, butter beans, chicken stock, paprika and herbs and cook on a medium heat for 35 minutes. Stir from time to time.
  • Add in the chicken and chorizo and cook for 10 more minutes.
  • Season with salt and pepper and add the cavolo nero and cook for 5 more minutes. Add fresh chilli at this point if your family likes a bit of spice.
  • Sprinkle the chopped parsley on immediately before serving.


Cooks tips:
  • Serve with brown rice, quinoa, mashed potato or baked sweet potato
  • Turn this into a plant-based meal by replacing the chorizo, chicken and chicken stock with 1 tin of kidney beans and one tin of borlotti beans with vegetable stock. You may want to add an extra tablespoon of paprika to give it a smokier taste.
  • Store in the fridge for 3 days or suitable for freezing for up to 3 months.
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