Accompany with a tossed green salad.
Serves 6
Preparation time 20 minutes
Cooking time 20 minutes
Ingredients
1 tbsp olive oil
1 kg pack chicken thighs
2 tbsp seasoned flour
1 onion, finely chopped
1 garlic clove, finely chopped
125g chorizo sausage, cut into 1 cm slices, each slice cut in half
300 ml chicken stock
400g can chopped tomatoes or tomato frito
220g can butter beans, drained
15g fresh parsley, chopped
Method
1 Heat the oil in a casserole. Dust chicken with the flour, shaking off the excess. Fry the chicken, skin side down, for 4 to 5 minutes, then turn over and cook for a further 4 to 5 minutes. Remove chicken and set aside.
2 Cook the onion and garlic for 3 to 4 minutes, then add the chorizo and cook for 1 minute. Gradually stir in the stock and chopped tomatoes and return the chicken to the pan, spooning the liquid over it. Bring to the boil and season. Reduce to a simmer, cover and cook for 15 to 20 minutes. Add the butter beans and warm through for 2 to 3 minutes. Stir in the parsley and serve.