Chicken with Chorizo and Cannellini
2 free-range chicken supreme (or skinless breast portion)
1 litre chicken stock
250g trimmed kale
2-4 teaspoon olive oil (not extra virgin)
200g chorizo, sliced then chopped
820g tin cannelini beans, drained
Smoked sweet paprika for sprinkling
Bring the stock to a simmer in a saucepan, add the chicken portions and cook (gently) for 10 minutes, until all trace of pink has disappeared.
Meanwhile, roughly tear the kale into pieces and cook in boiling salted water for approx. 5 minutes before draining.
Heat the oil in a frying pan, add the chopped chorizo and drained cannelinni beans, add a couple of tablespoons more stock if necessary.
Place the beans and chorizo in a shallow bowl and arrange the kale on top. Remove the chicken from the stock and sit it on top of the kale, sprinkle with paprika before serving.
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