Kayla’s Kitchen Spanish Butter Bean and Chicken Casserole

This tasty dish from Kayla’s Kitchen is packed with nutrition and flavours and is ideal for batch cooking. Having meals that you can make in advance, freeze and then take out for dinner on busy days is invaluable. This is definitely one for the Sunday Family Food Prep for the week!


Recipe: Serves 4



1 litre good quality organic chicken stock

600g / 5 medium sized red onions (finely chopped)

500g free range chicken meat (skin removed and chopped into big chunks)

400g tinned chopped tomatoes

400g tinned butterbeans

240g / 2 or 3 large carrots (chopped)

160g / 1 or 2 red peppers (chopped)

120g / half head celery (chopped)

90g / 2 medium leeks (sliced)

40ml olive oil

2 tablespoon smoked paprika

1 teaspoon tomato purée

1 tablespoon paprika


Ideas to Serve:

Wholegrain Brown Rice



Heat half the olive oil over a medium heat in a large, heavy-bottomed saucepan. Add the onion, soften for a few minutes until translucent and then add the garlic, celery, peppers, leeks and carrot. Soften all the vegetables and then add the paprika, smoked paprika and tomato purée and mix. Add the stock and bring to a simmer.


Meanwhile, heat the rest of the olive oil over a high heat in a pan and quickly brown the chicken all over, then add to the mixture in the pot. Simmer for about 30 minutes, stirring occasionally.


Add the butterbeans for the last 15 minutes of cooking. Remove from the heat when the meat is nearly ready to break apart. Make sure not to overcook the chicken as it will cook some more when you are reheating it. Separate into containers and freeze.


To Reheat:

Place the portion straight into the oven. Cook for about 35 – 45 minutes (depending on the size of the batch) at about 220 Celcius.


Top Tips:

We have also made this without chicken – we added in potatoes instead and used vegetable stock rather than chicken stock. It tastes just as good!!


*Recipe from Kayla’s Kitchen as featured in Irish Tatler, September 2018

*Image our own