Spanish Chicken

olive oil 

4oz Chorizo

2 skinless chicken fillets, sliced into thickish strips 

2 red onions, thinly sliced

Mixture red, yellow and green baby sweet peppers, thinly sliced

1 courgette, sliced 

3 garlic cloves, finely chopped

Handful of baby plum tomatoes, halved
1 tablespoon of tomato puree

500ml passata

A pinch hot Smoked Paprika

A pinch of dried oregano

A pinch of dried thyme

salt and pepper to taste

400g tin cannellini beans, washed and drained
*a little freshly chopped flat leaf parsley to garnish

 

• Heat the oil in a large pot with lid.

• Thickly slice the chorizo, then cook it for a couple of minutes until starting to brown 

• Tip in the courgettes, peppers, onion and garlic, and cook for 5 minutes.

• Add the chicken and cook for 5 minutes

• Add in the tomatoes, Passata, puree, paprika, oregano and thyme

• Gently stir in beans

• Simmer covered for 30-35 minutes until chicken is cooked through

• Adjust seasoning and serve