Oh my, ever see a recipe that you immediately want to try... I mean right there and then even if it's early in the morning and just that bit too soon for garlic. Yes? I am definitely going for this one on Rebekka Seale's gorgeous blog... garlicky white bean and kale stew I hear you calling...
But on today's menu is chicken paprika with chorizo
1 tablespoon oil
1 medium onion, peeled and chopped
about 6 inches or so of chorizo, sliced
2 cloves garlic, peeled and crushed
3 organic free range chicken breasts, sliced
400g can cannellini beans
400g can chopped tomato
good pinch smoked paprika
sea-salt, pepper, a little muscovado sugar
2 tablespoons sour cream
small bunch flat leaf parsley
In a heavy bottomed casserole dish heat the oil and then gently cook the onions for about 5 minutes until beginning to get translucent. Add the sliced chorizo and let the fragrant smoky oils start to run, then add the garlic. Gently fry all this for another minute or so. Add the chicken breasts and let them colour before adding the beans and the chopped tomato.Swill out the tinned tomato can with water-about half full- and pour this in too. Sprinkle on the smoked paprika as well as a good pinch of sea-salt, pepper and a crumbling of sticky muscovado sugar. Stir well and put the lid on and leave to bubble on a low heat for about 35 minutes or so until the chicken is cooked through. Finally, just before serving swirl in the tangy sour creamand sprinkle with parsley.