Gary Rhodes' chicken and chorizo stew

Heat a deep frying pan or saucepan with a tablespoon of the olive oil. Quickly fry the chorizo until coloured and its oils have been released. Reduce the heat slightly, stir in the onion and cook for a few minutes until it begins to soften. Add the cannelini beans and tinned tomatoes, topping up with half a tin of water to loosen. Halve the tomato quarters and stir them into the stew, simmering gently for 10 to 15 mins. Meanwhile, cut the chicken into bite-sized pieces and season with slt and pepper. Heat a separate frying pan with the remaining olive oil. Fry the chicken for 6 to 7 mins until golden brown and firm to the touch. Spoon the chicken into the stew and season with salt, pepper and the sugar before serving.