Chicken with Chorizo and Cannellini
- 2 cups chicken stock
- 1 free-range chicken supreme (or skinless breast)
- Approximately 4 1/2-ounces trimmed kale (a generous 1/2 cup)
- 1 to 2 teaspoons olive oil (not extra-virgin)
- 4 ounces chorizo sausage, sliced then chopped
- 1 (14-ounce) can cannellini beans, drained
- Smoked sweet paprika, for garnish
In a saucepan, bring the stock to a gentle boil, lower in the chicken 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 and sit this on top of the kale. Sprinkle the pale chicken breast with the paprika and gaze at your Spanish still life of a supper before eating it.
More Recipes and Ideas:
Red Chile Chicken Wings with Chipotle Honey Glaze, Chicken Divan with Almonds, Chicken With Buffalo Sauce And Blue Cheese Dip With Roasted Sweet Potatoes, Chicken Cordon Bleu Recipes, Stuffed Chicken Breast Recipes, Chicken Cacciatore Recipes, Garlic Chicken Recipes, Easy Chicken Recipes, Chicken and Rice Recipes