This delicious recipe can be eaten in the warmer months in a tapas style served with crusty bread or on a cold Winter's night with rice.
Serves 4
Preparation Time - 15 mins
Cooking Time - From 45 mins to 1 hour 15 mins
2 tsp vegetable or olive oil
1 onion, finely chopped
2 garlic cloves, crushed
2 carrots, small cubes
500g chicken thighs, chopped into pieces
1 tsp paprika
2 packets of Freshers Mini Chorizo Paprika flavour, chopped
400g tinned tomatoes
350ml chicken stock
400g cannellini beans
Freshly ground black pepper
1 tbsp fresh parsley
Method
1. Heat the oil in a large frying pan on a medium heat, add the onion and garlic and cook for 5 mins until softened. Add the carrots and stir through.
2. Add the chicken and paprika and cook until sealed.
3. Add the Freshers Mini Chorizo and stir through.
4. Stir in the tomatoes then add the chicken stock.
5. Stir in the beans.
6. Add black pepper.
7. Bring to the boil then simmer for minimum 30 minutes and up to 60 minutes (but keep an eye on it so it doesn't dry out).
8. Scatter the parsley and serve with rice or crusty bread, or in our illustration we served with quinoa and bulgur wheat.
Wine Recommendation:
Rioja of course, or try it with a chilled Chianti.
