Chicken with chorizo and Cannellini beans
1 litre chicken stock
2 chicken supremes
approx. 250g trimmed kale
2-3 teaspoons olive oil (not extra virgin)
200g chorizo, thinly sliced and then chopped
2 tins Cannellini beans, drained
Smoked sweet paprika for sprinkling
Bring the stock to a gentle boil in a saucepan, lower in the chicken portions and cook, gently for 10-15 minutes, or until all trace of pink has disappeared. Pierce with the point of a knife to check.
Meanwhile, cook the kale, which you will have torn into rough pieces, place in boiling salted water for about 5 minutes and drain. Next, heat the oil in a frying pan, throw in the shopped chorizo, add the drained Cannellini beans, stir, and warm everything through, moistening with a couple of tablespoons or so of the chicken stock.
Pour the beans and chorizo into a shallow dish, roughly place the kale on top (drizzling with a little extra-virgin olive oil if you like) and then lift the cooked chicken out of the stock and sit it on top of the kale.
Before serving, sprinkle the chicken breast with the paprika – enjoy!
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