Spanish style smoked paprika, chicken and butterbean stew

With summer in full fledge, what better way to celebrate than with a siesta and a fiesta of flavour? This warming stew can easily feed the whole family or provide lunches/dinners for the week too. I paired mine with sweet potato topped with cinnamon and smoked paprika as a post workout meal, but would also work well with rice or chopped, panfried chorizo for a lower carb, higher fat alternative.

stew

Serves 4

Nutritional Information per portion; 302kcal, 32g protein, 32.7g carbs, 3g fat

Ingredients

  • 1 small red onion, sliced
  • 1 clove of garlic, finely chopped
  • 2 tbsp smoked paprika
  • 2 tsp fresh, chopped rosemary
  • 2 large zucchinis/courgettes, sliced
  • 5 large handfuls of kale
  • 1 can of butterbeans, drained
  • 16oz chicken breast, sliced
  • 1 can of Trader Joes fire roasted chopped tomatoes (other brands are fine, but I would suggest adding a tsp of chopped chilli/lazy chilli if using plain chopped tomatoes)
  • 1/2 can of water (use the tomato can)

Method

  1. In a large non-stick pan, add the onion, garlic, half of the paprika and rosemary. Cook for about 5 minutes, over a medium heat, until the onion is soft. Add the chicken and cook until the chicken is sealed.
  2. Add the other tbsp of paprika and ensure the chicken is fully coated. Add the zucchini and kale and cook for approximately 10 minutes, or until the courgettes/zucchini has softened and the kale has wilted.
  3. Add in the butterbeans, tomatoes and water and simmer the stew until it has ‘knitted together’ and the sauce is nice and thick.
  4. Serve immediately and enjoy your Spanish taste of summer!
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