Chicken With Chorizo and Cannellini Beans
by Nigella. Featured in NIGELLA BITESIntroduction
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.
(UK only)
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Ingredients
Serves: 1
- 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
Method
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
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Posted by KateTB on 5th February 2015
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Posted by Jjmummy on 6th February 2014
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Posted by sponson on 26th November 2012
Show more commentsI fancied this for tea but no chicken! Used cod and it was amazing!!
Tried this for family tonight - super duper easy and delicious! Thanks!!
love it already, its going on the menu tomorrow. My head-ache has suddenly, simply, evaporated! thanks Nigella, xx.