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Ingredients
Method
- 1 tbsp olive oil
- 200g chorizo, thickly sliced
- 1 chopped onion
- 400g chicken thigh, cubed
- 1 tomato, chopped
- 410g can of cannellini beans, drained
- 1 potato, cubed
- 500ml chicken stock
- 4 tbsp chopped parsley
- Heat the oil in a large pan, and fry the onion, chorizo, and cubed chicken thigh for five minutes on a high heat. Chuck in the tomato, and cook for another 3 minutes or so.
- Stir in the beans, the potato, and the stock. Bring it up to the boil, and then simmer for 20 minutes or until the meat and potato is cooked through. Stir in the parsley, and serve with crusty bread.
30 mins
4 serving
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