Ingredients Jump to Instructions ↓

  1. 2tbsp olive oil

  2. 175g (6oz) small chorizo sausages, sliced into 1cm ( 1/2) thick pieces 1 large onion, sliced

  3. 400g (14oz) cannelini beans, drained and rinsed

  4. 400g (14oz) tin of chopped tomatoes

  5. 2 plum tomatoes, quartered and deseeded

  6. 2 chicken breasts, skinless Salt and pepper A pinch of sugar

Instructions Jump to Ingredients ↑

  1. 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.


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