CHICKEN, CHORIZO & BEAN SURPRISE

The surprise is that it is a stew. The bigger surprise is that it is properly fucking tasty. That shouldn't really be that much of a surprise though as it has only got nice things in it.

30 Mins I Reckon

Ingredients

(To Serve 2 Hungry People)

Half a Chorizo Ring
2 Boneless Chicken Thighs or 1 Large Breast
A Medium Sized Potato
A Can of Cannellini Beans
A Red Onion
3 Cloves of Garlic
Crack of Black Pepper
Teaspoon White Pepper
2 Teaspoons Smoked Paprika
Tablespoon Oregano
Pinch of Salt
A Tomato
2 Teaspoons Tomato Purée
Handful Fresh Parsley
500-600ml Chicken or Veg Stock
Juice of A Lime
Tablespoon of Aioli (To Serve)
Crusty Bread (To Serve)

Ingredients

Instructions

Slice your chorizo up into whatever shape you feel you would prefer. Peel and roughly chop the red onion and the garlic. Dice your potato, leaving the skin on and chop up your chicken also.
Add your chorizo to a cold pan and heat up allowing it to piss out some of its flavoursome oil. When there is a fair bit of this and the chorizo is looking close to nicely cooked you can add your chicken and toss about to coat it in the flavour. Add white pepper, black pepper, smoked paprika, oregano and salt. Stir all that through.
Dice up a large tomato and finely chop some parsley. When the chicken has been cooking for a couple of minutes you can add the onion and garlic. Toss that about and allow to cook for a couple of minutes with the chicken and chorizo.
Toss in your diced tomato and add some tomato purée. When the tomato has softened a bit, throw in the cubes of potato and add 500-600ml of chicken or vegetable stock. Bring this to a simmer and then add your tin of Cannellini beans, a bit more tomato purée and your parsley. Stir that all through and then cover and leave simmering for about 10-15 minutes until the potato pieces have softened.
Remove the lid and reduce on a high heat until the consistency is more like a soup than a watery broth. This should take a couple of minutes. Make sure to keep stirring so nothing sticks to the bottom. Taste to season and then squeeze in some lime juice and stir that in.
Serve in bowls with a dollop of aioli/garlic mayo. If you can't find that in a supermarket then just grate a clove of garlic into 3 tablespoons of mayo then add a squeeze of lemon juice and a crack of black pepper. Stir and that works as aioli. Top the stew with parsley and serve with fresh crusty bread. Dig in. Dive in. Dip in. Consume powerfully.