Chicken, Chorizo and Butter Bean Casserole For One

If you ‘d of asked me a few months ago if I liked butter beans, I honestly couldn’t of given you an answer! It wasn’t until my meal at Purnell’s Bistro back in May – where I had the most delicious Poached Cod with Goat’s Cheese, Butter Beans, Chorizo and Spinach – that I actually tried butter beans for the first time. And from that point on, I was hooked! I’ve used them in this casserole alongside chicken and chorizo to create a smoky, flavoursome and all round delicious dish.


Serves 1 by itself, or 2 when served with some mash or crusty bread


  • 1 chicken breast, cut into chunks
  • 1 small red onion, finely chopped
  • 1 garlic clove, finely chopped
  • 50g cooked chorizo
  • 1 tbsp paprika
  • 250g of passata
  • 100ml chicken stock
  • 1 tbsp flour, mixed with a little water to make a roux
  • 1 300g can of butter beans, drained
  • Small handful of fresh coriander, roughly chopped


  1. Preheat the oven to 200C or gas mark 6
  2. Add the chicken to a frying pan and cook for a few minutes until coloured, then set aside
  3. Fry the onion and garlic in a splash of oil for 4-5 minutes until cooked, then stir in the chorizo and paprika and cook for a further few minutes until the chorizo has released all its oils
  4. Add the passata, chicken stock, chicken and the roux. Bring it to the boil then transfer to an ovenproof dish, cover with a lid and pop it in the oven for 1 hour
  5. After 1 hour, add the butter beans and cook for a further 20 minutes
  6. Remove the casserole from the oven and season it with salt and pepper, then stir in the fresh coriander and serve

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