Full Breakdown
Chicken and White Bean Stew with Hazelnut Mojo Verde
3/18/2026, 3:31:35 PM
Recipe Overview
The chicken and white bean stew with hazelnut mojo verde is a comforting dish that embodies the spirit of shared meals. This recipe, inspired by chef José Pizarro, is designed for gatherings, offering a balance of warmth and freshness that is particularly appealing as spring approaches.
Ingredients
- For the Stew:
- 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
1. Preparation: Preheat the oven to 220°C (200°C fan)/425°F/gas 7. In a large ovenproof casserole, heat the olive oil over medium heat. Add the sliced shallots and sauté for about 10 minutes until soft and golden.
2. Flavor Base: Incorporate the garlic, oregano, paprika, and saffron into the shallots, frying for an additional minute while stirring.
3. Chicken Roasting: Season the chicken thoroughly, placing it atop the onion mixture in the casserole. Roast uncovered in the oven for 15 minutes.
4. Adding Liquids: Pour in the white wine and chicken stock, cover the pot, and reduce the oven temperature to 200°C (180°C fan)/390°F/gas 6. Continue roasting for 45 minutes to an hour, or until the chicken is fully cooked.
5. Incorporating Beans: Uncover the pan, stir in the drained white beans, and roast uncovered for another 10 minutes, allowing the chicken skin to become golden and crisp.
6. Preparing Mojo Verde: While the stew finishes cooking, combine the mojo verde ingredients—flat-leaf parsley, garlic, toasted hazelnuts, sherry vinegar, and extra-virgin olive oil—in a blender. Season generously and blend to a coarse paste.
7. Serving: Once cooked, remove the chicken from the pan and let it rest for 10 minutes. Pour any resting juices back into the bean mixture and simmer over low heat for 5 to 10 minutes until the beans begin to break down. Carve the chicken and serve alongside the juicy beans and spoonfuls of hazelnut mojo verde.
Conclusion
This chicken and white bean stew with hazelnut mojo verde is not only a dish that warms the body but also fosters a sense of community through shared dining. Its combination of flavors and textures makes it a perfect choice for gatherings as the seasons transition.
