Smoky Paprika Chicken Drumsticks with Butter Beans & Chorizo
Ingredients
- 8 chicken drumsticks
- 150 g cooking chorizo
- 400 g tinned butter beans
- 400 g tinned chopped tomatoes
- 2 tsp smoked paprika
- 3 garlic cloves
- 1 tbsp olive oil
- 10 g fresh flat-leaf parsley
Nutrition (per serving)
- Calories
- 578 kcal
- Protein
- 48.5 g
- Carbohydrate
- 18.9 g
- of which sugars
- 4.3 g
- Fat
- 32.7 g
- of which saturates
- 9.8 g
- Fibre
- 6.3 g
- Salt
- 2.11 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Preheat the oven to 200°C/180°C fan. Slice the chorizo into thick rounds and slice the garlic.
- 2
Mix the smoked paprika with olive oil, salt, and pepper and rub all over the drumsticks.
- 3
Tip the chorizo, garlic, drained butter beans, and chopped tomatoes into a large roasting tin and stir together.
- 4
Nestle the drumsticks on top of the bean mixture, skin-side up.
- 5
Roast for 45 minutes until the chicken is cooked through and the sauce has thickened. Scatter over roughly chopped parsley before serving.
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