This is an old family recipe, but also a popular one among non-Spaniards (my other half loves it and I noticed a Facebook friend made something similar the other day). The key ingredient is a cured meat called Sobrasada . Sobrasada can only be described as like a spreadable chorizo. It can be eaten straight from the fridge on some bread (as my old dad used to do), or as an ingredient. I tend to use it as the latter. It can be hard to get hold of in the UK if you only shop in supermarkets. Mine is direct from Carefour in Spain, but you can order it online from Brindisa.com or Amazon (see link above) and you could also swap sobrasda for NDUJA , a kind of salami paste and also available on Amazon.
The best thing about this dish is how simple and delicious it is!
Four chicken thighs, skin on and deboned (unless you like the bone)
A tin of butter beans
1 red onion
2 cloves of garlic
150g sobrasada (or nduja)
Squirt of tomato puree
200l chicken stock
Splash of olive oil
Brown the chicken thighs, onion and garlic in a flat based pan that can go in the oven (ideally with a lid). Once brown add the butter beans and sobrasada. The sobrsada should be added in spoonfuls scattered across the dish. Add the chicken stock and squirt of tomato puree and stir altogether until the sobrasada has started to melt. Season.
Pop the lid on and put into the oven on 200°C for around 30-40 minutes. Check how its cooking half way through and make sure the sobrasada is mixed in to give a rich sauce.
Serve. Eat. Enjoy!
Feel good about yourself.