chicken, chorizo, and bean bake

Our recipe notes:

Our version is an adaptation of a recipe from food blogger ChichaJo (her recipe and rationale behind her adaptations here). She, in turn, had adapted it from the Smoked Paprika Chicken and Lemon Bake recipe seen in Donna Hay magazine (Issue #32, Autumn 2007).

Use a wide enough baking dish so that the chicken broth does not submerge your chicken or your chorizo. Also ensure that it’s wide enough that your lemon slices can be staggered in between your chicken pieces. We had chosen a round baking dish that was far too small, so our meat didn’t get the nice caramelization that ChichaJo’s had, nor did the chicken get much direct contact with the smoked paprika. It was still absolutely delicious, mind you; just not as pretty to photograph (and you know me and visuals!).

My husband is still unconvinced of the briny delight that is olives, so we had tossed in capers as well. Both of us agreed that while olives provided a nice colour contrast, capers complemented the flavours of the dish far better. Next time we make this, we will a) omit the olives, b) bump up our caper love to 2 tablespoons and c) use a variety of beans to make up for the colour and texture that the black olives would otherwise provide. You are welcome to throw in your favourite salty accoutrement: olives, capers, both, or other.

Feel free to diversify your choice of bean. The white kidney beans we went with absorbed the broth well but I was craving a navy bean or two. We are definitely doing the mixed-bean route for next time.

A note about the smoked paprika. This baby has a darker, richer spice, and is a lot more potent than the usual stuff. A little bit goes a super-long way. This may not be an easy ingredient to find in your city. We are fortunate that the ultra-gourmet Urban Fare is a short walk away from our apartment, and that we were able to find the exact brand of smoked paprika that this recipe calls for. Make sure you pick the piquante / hot Pimentón de la Vera as there is also a dulce / sweet variety. If you are unable to find this brand, ask next for Spanish paprika, then Hungarian (or regular?) paprika.

Despite the possible difficulty in finding smoked paprika, this recipe was incredibly easy to throw together and really fits the bill on a chill autumn night.

Bon appétit!

Ingredients:

  • 4 pieces of chicken (whatever floats your boat—we used thighs)
  • 1 400g or 500g can of beans, drained
  • Half a lemon, thinly sliced
  • 1 tablespoon capers or 1/3 cup black olives (we preferred the capers)
  • 1 link of wine chorizo, sliced
  • 4 cloves garlic, bashed a bit but still in their skins
  • 1 cup chicken stock
  • 1/2 teaspoon Pimentón de la Vera smoked paprika, hot / piquante
  • Extra-virgin olive oil
  • Sea salt and freshly cracked black pepper

Directions:

  1. Place the beans in a baking dish, then pour the chicken stock over them.
  2. Arrange the chicken pieces and chorizo over the beans.
  3. Layer the garlic, lemon, and olives / capers next, taking care to allow some or most of the chicken to remain exposed.
  4. Drizzle olive oil over the whole lot. Sprinkle with salt, pepper, and pimentón to taste.
  5. Roast uncovered in a 400F / 200C oven for 45 minutes or until the chicken is cooked through.
  6. Serve with thick crusty bread to sop up the broth!