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More Nigella recipes

Chicken With Chorizo and Cannellini Beans

by . Featured in NIGELLA BITES
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Introduction

This may sound a kind of fancy thing to be making at the end of a working day, but it is fabulously easy, fabulously quick and everything can be bought at a quick supermarket stop in your lunch hour. Yes, chicken stock is itemised, but I use a stock cube here.

For US cup measures, use the toggle at the top of the ingredients list.

This may sound a kind of fancy thing to be making at the end of a working day, but it is fabulously easy, fabulously quick and everything can be bought at a quick supermarket stop in your lunch hour. Yes, chicken stock is itemised, but I use a stock cube here.

For US cup measures, use the toggle at the top of the ingredients list.

Chicken With Chorizo and Cannellini Beans
Photo by Francesca Yorke
Ocado

(UK only)

Please note that we’ve now introduced a shopping feature with our friends at Ocado so that you can get your ingredients delivered direct to your door, if Ocado serves your area - check at ocado.com/postcode. We hope that this will make shopping for Nigella’s recipe ingredients easier. For any queries related to your Ocado shop, head to ocado.com/customercare.

Ingredients

Serves: 1

Metric Cups
  • 500 millilitres chicken stock
  • 1 chicken breast (skinless or chicken supreme)
  • approx. 125 grams trimmed kale
  • 2 teaspoons olive oil (not extra virgin)
  • 100 grams chorizo (sliced then chopped)
  • 1 x 400 grams tin cannellini beans (drained)
  • 1 sprinkling of smoked sweet paprika
  • 2 cups chicken broth
  • 1 chicken breast (skinless or chicken supreme)
  • 5 ounces trimmed kale
  • 2 teaspoons olive oil (not extra virgin)
  • 4 ounces chorizo (sliced then chopped)
  • 15 ounces tin cannellini beans (drained)
  • 1 sprinkling of smoked sweet paprika

Please note that nigella.com is not able to accept responsibility for any substitutions that Ocado may need to make as a result of stock availability or otherwise. For any queries, head to ocado.com/customercare.

Feel free to use the “swap” feature and adjust brands and quantities as needed.

Method

  1. In a saucepan, bring the stock to a gentle boil, lower in the chicken portion and cook, still gently, for 10 minutes or until all trace of pink has disappeared. Pierce with the point of a knife to check.
  2. Meanwhile, cook the kale, which you've roughly torn into pieces, in boiling salted water for about 5 minutes (if it's tough) and drain. Then heat the oil in a frying pan, throw in the chopped chorizo, add the drained cannellini and, stirring, warm everything through, moistening with a couple of tablespoons or so of the chicken stock — or more if you want this soupier.
  3. Tip the beans and chorizo into a shallow bowl or lipped plate, roughly arrange the kale on top (drizzling with a little extra-virgin olive oil if you like) and then lift the cooked chicken out of the stock with a spatula or fish slice and sit this on top of the kale ruff. Sprinkle the pale chicken breast with the paprika and gaze at your Spanish still life of a supper before eating it.
  1. In a saucepan, bring the stock to a gentle boil, lower in the chicken portion and cook, still gently, for 10 minutes or until all trace of pink has disappeared. Pierce with the point of a knife to check.
  2. Meanwhile, cook the kale, which you've roughly torn into pieces, in boiling salted water for about 5 minutes (if it's tough) and drain. Then heat the oil in a frying pan, throw in the chopped chorizo, add the drained cannellini and, stirring, warm everything through, moistening with a couple of tablespoons or so of the chicken broth — or more if you want this soupier.
  3. Tip the beans and chorizo into a shallow bowl or lipped plate, roughly arrange the kale on top (drizzling with a little extra-virgin olive oil if you like) and then lift the cooked chicken out of the stock with a spatula or fish slice and sit this on top of the kale ruff. Sprinkle the pale chicken breast with the paprika and gaze at your Spanish still life of a supper before eating it.

Additional Information

MAKE AHEAD / STORE:
Leftovers of the chorizo and bean mixture can be stored in an airtight container in the fridge for up to 3 days. Reheat in a saucepan, adding extra stock as needed, until piping hot all of the way through.

MAKE AHEAD / STORE:
Leftovers of the chorizo and bean mixture can be stored in an airtight container in the fridge for up to 3 days. Reheat in a saucepan, adding extra stock as needed, until piping hot all of the way through.

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What 3 Others have said

  • I fancied this for tea but no chicken! Used cod and it was amazing!!

    Posted by KateTB on 5th February 2015
  • Tried this for family tonight - super duper easy and delicious! Thanks!!

    Posted by Jjmummy on 6th February 2014
  • love it already, its going on the menu tomorrow. My head-ache has suddenly, simply, evaporated! thanks Nigella, xx.

    Posted by sponson on 26th November 2012
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