catalan chicken

Spanish chorizo and fresh chicken in a handmade tomato sauce with butter beans, garlic, smoked paprika and aromatic rosemary.

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  • ingredients
  • nutritionals
  • how to cook
  • a bit on the side
  • reviews

  • Ingredients

    • Fresh chicken breast (33%)
    • Tomato passata (16%)
    • Butter beans (10%)
    • Red pepper
    • Chorizo (5%)
    • Water
    • Tomato purée
    • Fresh white onion
    • Fresh red onion
    • Garlic puree (2%)
    • Olive oil
    • Fresh parsley
    • Sugar
    • SunBlush® tomato paste
    • Smoked paprika (0.5%)
    • Salt
    • Sunflower oil
    • Black pepper
    • Fresh rosemary
    • Turmeric
    • Chilli powder
    • Chorizo is made from: pork, paprika, salt, garlic.
    • SunBlush® tomato paste contains:
    • SunBlush® tomatoes, tomato concentrate, sunflower oil, olive oil, salt, oregano, sugar, garlic

    Allergy information

    This recipe contains celery. We made it in a busy working kitchen so it may also contain traces of nuts and sesame. WARNING: Although we do our very best to take out all the bones, some may remain.

  • Typical valuesper 100g *per 1/2 Pack *
    Energy511kJ/122kcal1532kJ/365kcal
    Protein11.2g33.6g
    Carbohydrate5.6g16.8g
    (of which sugars)3.3g9.8g
    Fat6.1g18.3g
    (of which saturates)1.3g3.9g
    Fibre1.6g4.8g
    Salt0.7g2.0g
    (of which sodium)0.30g0.80g

    *Typical values as sold.

  • How to cook

    1. Heat a tablespoon of oil in a medium-sized frying pan.
    2. Add the chicken and vegetables and fry over a medium heat for 8 to 10 minutes, stirring occasionally.
    3. Give the sachet of sauce a gentle shake and add its contents to the pan.
    4. Bring to the boil, simmer for 2 minutes then serve.

    Make sure it’s piping hot throughout. These instructions are just a guide; cookers are as quirky as the rest of us.

    Serve it with...

    A hunk of crusty bread might be the way to go, or try mashed potato or brown rice. A crunchy salad of little gem or cos lettuce would be delicious with this too. If you’re feeling adventurous, have a look at our special side-dish recipe.

  • CREAMY BUTTER BEAN MASH AND GREEN SALAD

    (Serves 2)

    25g butter
    2 tbsp olive oil
    1 garlic clove, crushed
    1 sprig of fresh rosemary
    400g can of butter beans
    1 small bag of green salad leaves
    Some ready-prepared balsamic dressing

    1. Melt the butter with the oil in a large pan, then add the garlic and rosemary and cook gently for 1 to 2 minutes.

    2. Remove the rosemary, add drained beans to the pan and warm up on a low heat, stirring regularly.

    3. Season with salt and pepper to taste and serve with a mixed salad drizzled with balsamic dressing and, of course, your freshly cooked Charlie Bigham's Catalan Chicken.

    Something to drink?

    An intense, fruity Spanish red, like a rioja, would complement the warmth and subtle spiciness of this dish perfectly.

  • Reviews

    Here's a taste of what people are saying about our catalan chicken.

    > Click here to tell us what you think

    “We very much enjoyed the Catalan Chicken tonight, a great blend and depth of flavours! Looking forward to trying the rest of the range! ”

    Clare Mills

CREAMY BUTTER BEAN MASH AND GREEN SALAD

(Serves 2)

25g butter
2 tbsp olive oil
1 garlic clove, crushed
1 sprig of fresh rosemary
400g can of butter beans
1 small bag of green salad leaves
Some ready-prepared balsamic dressing

1. Melt the butter with the oil in a large pan, then add the garlic and rosemary and cook gently for 1 to 2 minutes.

2. Remove the rosemary, add drained beans to the pan and warm up on a low heat, stirring regularly.

3. Season with salt and pepper to taste and serve with a mixed salad drizzled with balsamic dressing and, of course, your freshly cooked Charlie Bigham's Catalan Chicken.