Serves 4
1 tbsp of olive oil
4 chicken thighs
400g of soffritto mix
80g of chorizo diced
2 garlic cloves, crushed
2 tsp smoked paprika
500ml chicken stock
400g chopped tomatoes
2x400g butter beans
Handful flat leaf parsley leaves roughly chopped
- Heat the oil in a casserole dish or large saucepan over a medium heat then brown the chicken thighs for 2-3 minutes on each side. Lift the chicken out onto a place and set aside.
- Add the soffritto to the pan and cook for 10 minutes, stirring occasionally, until softened. Stir in the chorizo, garlic and smoked paprika, cook for 2 minutes.
- Add the stock, tomatoes and beans, bring to the boil then reduce to a simmer.
- Return the chicken to the pan and cook for 25 minutes or until cooked through.
- Lift out the chicken onto a board and, once cool enough shred the meat discarding the skin and bones.
- Return the shredded chicken to the plan. Season and scatter over the parsley.
- Serve with wholegrain rice and spring greens