CRISPY CHICKEN THIGHS WITH CHORIZO AND WHITE BEANS

Mains & EntréesMediterranean CuisineHigh Protein
Written By Chef Gabriel G.

⏲ Prep time ⏲ Cooking time Difficulty level Portions

20 min 55 min ★★★☆☆ 8

Ingredients

Chicken

•             Chicken thighs, bone‑in, skin‑on — 1.6 kg (8 large thighs)

•             Salt — 14 g

•             Black pepper — 3 g

•             Olive oil — 20 g (only if needed)

Chorizo & Base

•             Cooking chorizo, sliced — 250 g

•             Onion, diced — 200 g

•             Garlic, minced — 12 g

•             Red pepper, diced — 180 g

•             Smoked paprika — 4 g

•             Tomato paste — 30 g

•             White wine — 150 g

Beans & Sauce

•             Tinned cannellini or butter beans, drained — 800 g

•             Chicken stock — 500 g

•             Cherry tomatoes — 250 g

•             Fresh thyme — 6 g

•             Lemon zest — 2 g

•             Parsley, chopped — 10 g

Optional: a splash of sherry vinegar for brightness.

Cooking instructions

1. Crisp the chicken

  • Pat thighs dry and season with salt and pepper.

  • Place skin‑side down in a cold pan and turn heat to medium.

  • Render and crisp for 12–15 minutes until deeply golden.

  • Flip and cook 3 minutes, then remove to a plate.

2. Build the flavour base

  • Add chorizo to the same pan; cook until it releases its oil.

  •   Add onion, garlic, and red pepper; soften 5–6 minutes.

  • Stir in smoked paprika and tomato paste; cook 1 minute.

  • Deglaze with white wine and reduce by half.

3. Add beans and simmer

  • Add beans, stock, cherry tomatoes, and thyme.

  • Nestle chicken thighs on top, skin‑side up.

  • Simmer uncovered 25–30 minutes until the sauce thickens and the chicken is fully cooked.

  • Finish with lemon zest and parsley.

Chef ’s Notes

The key to this dish is rendering the chicken skin slowly. Starting in a cold pan allows the fat to melt gradually, giving you a shatteringly crisp skin without burning. Chorizo brings both fat and seasoning, so avoid adding too much extra oil early on. Let the beans simmer long enough to absorb the smoky paprika and tomato base—they should become creamy but not mushy. A touch of acidity at the end (lemon zest or a splash of sherry vinegar) is essential to cut through the richness and brighten the whole pot. Keeping the chicken skin above the liquid during the final simmer ensures it stays crisp rather than softening.

Chef Gabriel G.

Chef Gabriel G. is a culinary professional with over 25 years of experience in professional kitchens, bringing deep expertise from restaurants, hotels, and culinary training environments. Throughout his career, he has dedicated himself not only to cooking but also to sharing knowledge, developing menus, and mentoring the next generation of culinary professionals. His approach combines classical culinary foundations with modern techniques, focusing on precision, quality ingredients, and efficient kitchen practices.

Over the past two and a half decades, Chef Gabriel G. has worked in a variety of demanding culinary environments, including restaurants, hotel kitchens, and professional culinary operations. These experiences have given him a strong understanding of kitchen management, workflow optimization, and high-level food production.

He has been involved in menu creation and implementation, ensuring that dishes are not only flavorful but also operationally efficient and consistent in quality. His work has helped kitchens improve organization, maintain high standards, and deliver memorable dining experiences.

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