How to make it

  • Soak the beans overnight, according to package instructions.
  • Chop the onion and garlic, and fry them in a bit of oil and butter. Add the bay leaves, and cook over a low heat until they become transparent. Do this in a casserole, which will be used to cook the whole dish.
  • Brown the (seasoned) chicken quarters in a pan with hot olive oil. Transfer to the casserole.
  • Fry the chorizo (chopped to bits) in the pan where you fried the chicken. You might want to skim some of the fat before adding the chorizo to the casserole.
  • Add the white wine to the pan and heat it up, folding it into the casserole.
  • Add the beans and water (or stock) to the casserole, so that the whole dish is covered, and bring to a simmer. Cover and cook on a medium fire for around two hours.
  • Check that the beans are tender and fully cooked. If the broth evaporates too quickly, add some more.
  • You should carve the chicken pieces prior to serving.

Reviews & Comments 2

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    " It was excellent "
    kateyb1 ate it and said...
    i made this recipe tonight, i used a venison chorizo i got at the farmer's market (hardly any fat in the pan after frying, which is a big plus). i also used a little veggie stock mixed with the white wine for additional moisture and served it with brown rice. was lovely - five forks!
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  • alfredo 6 years ago
    Mmmmhh! Seems better than "Fabada Litoral" :D
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