The finished recipe. Chicken, Chorizo and Butter Bean StewIngredients 1 to 6. 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 pepperIngredients 7 to 9. 2 cloves, about 6 g Garlic. 200 ml Chicken stock (Made up from a cube or a pot.). 1 tsp Smoked paprikaStep 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.Step 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.Step 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.Step 4. Taste for salt. The chorizo has usually done it.
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