José Pizarro's Rustic Chicken and White Bean Stew with Hazelnut Mojo Verde
Chef José Pizarro shares a heartwarming recipe that blends traditional Spanish flavours with a modern twist. This chicken, white bean, and saffron stew, accompanied by a zesty hazelnut mojo verde, is designed for sharing and comfort during the transitional month of March.
A Dish Rooted in Tradition
Pizarro explains that chicken and beans were staples in his upbringing, often cooked together in one pot for communal meals. This approach mirrors the generous and relaxed dining experience at his restaurant, Lolo, where dishes are crafted to be enjoyed collectively. As March bridges the gap between winter and spring, this stew offers the perfect balance of warmth and freshness, making it an ideal choice for the season.
Recipe Details
Preparation Time: 10 minutes
Cooking Time: 1 hour 20 minutes
Serves: 4-6
Ingredients
- 1 tbsp olive oil
- 3 banana shallots, peeled and finely sliced
- 3 garlic cloves, peeled and sliced
- 3-4 sprigs fresh oregano
- 1 tsp smoked sweet paprika
- 1 pinch saffron strands
- Sea salt and black pepper
- 1 large chicken (1.8-2kg)
- 200ml white wine
- 200ml good chicken stock
- 700g jar white beans, drained
For the Mojo Verde
- 50g flat-leaf parsley
- 1 garlic clove, peeled
- 50g toasted hazelnuts
- 2 tbsp sherry vinegar
- 100ml extra-virgin olive oil
Cooking Instructions
- Preheat the oven to 220C (200C fan)/425F/gas 7. Heat the olive oil in a large ovenproof casserole with a lid over medium heat. Gently fry the shallots for 10 minutes until soft and golden.
- Add the garlic, oregano, paprika, and saffron, frying and stirring for an additional minute.
- Season the chicken thoroughly, inside and out, and place it on top of the onions. Transfer the casserole to the oven and roast uncovered for 15 minutes.
- Pour in the white wine and chicken stock, cover the pot, and return it to the oven. Reduce the heat to 200C (180C fan)/390F/gas 6 and roast for 45 minutes to an hour, until the chicken is fully cooked.
- Uncover the pan, stir in the white beans, and roast uncovered for another 10 minutes to crisp the chicken skin.
- Meanwhile, blend all mojo verde ingredients in a blender, seasoning generously, until a coarse paste forms.
- Remove the chicken from the pan and let it rest on a warm platter for 10 minutes. Pour any resting juices back into the bean pan and simmer over low heat for 5-10 minutes until the beans break down and thicken the sauce.
- Carve the chicken and serve with the juicy beans and spoonfuls of hazelnut mojo verde.
This dish captures the essence of Spanish cuisine while providing a comforting meal that is both hearty and invigorating, thanks to the vibrant mojo verde.
