Chicken and Chorizo Sausage Stew
1.5 cups white kidney beans (dried type)
4 tbsp extra virgin olive oil
1 medium onion, diced
1 sprig fresh thyme
1 400g can chopped tomatoes
4 garlic cloves, crushed
3 fresh bay leaves
2 celery sticks, chopped
4 chicken fillets, with skin
2 large carrots, roughly chopped
1 medium leek, roughly chopped
1.25 cups vegetable stock (I use a Knorr 10g cube)
180g smoked chorizo sausage
1 tsp ground paprika
2 tbsp fresh parsely, chooped
Salt and pepper to taste
Place the white kidney beans in a pan with the thyme sprigs and 1 bay leaf. The kidney beans need to have been pre-soaked and dained, preferrably overnight. Add water to just above the contents, cover and simmer for about 50 mins.
Whilst the beans are simmering heat 1 tbsp olive oil in a large saucepan, brown the chicken breast until goldon brown on both sides without removing the skin. until golden brown. Set the chicken aside on a plate.
Add the remaining olive oil to the pan and stir in the carrots, leek, onion and celery. Cover and cook over a low heat for 10-15 mins, or until tender.
Peel the skin off the chorizo sausage, dice and add to the vegetables. Sprinkle over the paprika and continue to cook on medium heat for about 3 minutes, stirring constantly to prevent the sausage from sticking.
Now add the tomatoes, cooked kidney beans, crushed garlic and remaining bay leaves. Stir in the hot vegetable stock, season and stir well.
Place the chicken breast to top of stew, cover and simmer about 25 - 30 mins.
Serve whilst hot and garnish with fresh parsley. Ideally served with fresh crusty bread and butter.