Gary Rhodes' chicken and chorizo stew

• servings: 2
• active time: time: 5 mins
• total time: 30 minutes

Ingredients

2tbsp olive oil

175g (6oz) small chorizo sausages, sliced into 1cm (½) thick pieces

1 large onion, sliced

400g (14oz) cannelini beans, drained and rinsed

400g (14oz) tin of chopped tomatoes

2 plum tomatoes, quartered and deseeded

2 chicken breasts, skinless

Salt and pepper

A pinch of sugar

Directions

1. Heat a deep frying pan or saucepan with a tablespoon of the olive oil. Quickly fry the chorizo until coloured and its oils have been released. 2. Reduce the heat slightly, stir in the onion and cook for a few minutes until it begins to soften. Add the cannelini beans and tinned tomatoes, topping up with half a tin of water to loosen. Halve the tomato quarters and stir them into the stew, simmering gently for 10 to 15 mins. 3. Meanwhile, cut the chicken into bite-sized pieces and season with slt and pepper. Heat a separate frying pan with the remaining olive oil. Fry the chicken for 6 to 7 mins until golden brown and firm to the touch. Spoon the chicken into the stew and season with salt, pepper and the sugar before serving.

1. Heat a deep frying pan or saucepan with a tablespoon of the olive oil. Quickly fry the chorizo until coloured and its oils have been released.

2. Reduce the heat slightly, stir in the onion and cook for a few minutes until it begins to soften. Add the cannelini beans and tinned tomatoes, topping up with half a tin of water to loosen. Halve the tomato quarters and stir them into the stew, simmering gently for 10 to 15 mins.

3. Meanwhile, cut the chicken into bite-sized pieces and season with slt and pepper. Heat a separate frying pan with the remaining olive oil. Fry the chicken for 6 to 7 mins until golden brown and firm to the touch. Spoon the chicken into the stew and season with salt, pepper and the sugar before serving.