Chicken, Chorizo and Butter Bean Stew
Makes 2 servings

INGREDIENTS
300 g Chicken thigh, skinless and boneless (Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.)
60 g Chorizo (As sold. This is where the fat in the dish is.)
480 g Butter beans, tinned and drained (Two 400 g tins, drained. Drained weight.)
400 g Chopped tomatoes, tinned
100 g Onion
150 g Red pepper
2 cloves, about 6 g Garlic
200 ml Chicken stock (Made up from a cube or a pot.)
1 tsp Smoked paprika

METHOD
1. Fry the chorizo, diced small, in a dry pan over a medium heat for three minutes until it has given up its orange fat. Lift it out, leaving the fat.
2. Brown the chicken thighs, cut into large pieces, in the chorizo fat for four minutes. Add the onion and pepper, sliced, and cook for six minutes more.
3. Add the garlic and paprika, then the tomatoes, stock and beans. Return the chorizo. Simmer for twenty minutes, until the sauce has thickened and the chicken is cooked through.
4. Taste for salt. The chorizo has usually done it.

Contains celery.
Some chorizo contains milk protein. Check the label.
Nearly every stock cube and pot lists celery. Home-made stock without it carries no flag.

RECIPE NOTES
Sixty grams of chorizo between two is 87 kcal a serving and enough to flavour the whole pan. It goes in for taste and fat, not as the protein; the chicken and the beans do that.
The quantities make two portions and the figures are per portion. It reheats better than it eats fresh.

Full recipe: https://www.getfuel8.com/recipes/chicken-chorizo-butter-bean-stew
