Chicken and Chorizo Casserole

2 Servings
Chicken
Spanish
Main Dish Advance Quick Chicken Spanish

2 tablespoons ve oil
175 grams Chorizo ed
1 large on sliced
2 each cken Breasts Skinless
Salt and per to taste
pinch ar
1 can (400g/14oz) Canellini ns
1 can (400g/14oz) atoes chopped

Heat a tablespoon of the olive oil in a deep saucepan. Quickly fry the chorizo until coloured and the oils have been released. Reduce the heat slightly, stir in the onion and cook for a few minutes until it begins to soften. Rinse and drain the cannellini beans and add them to the onion in the pan. Add the tinned tomatoes with their juice and top up with half a tin of water to loosen the sauce. Simmer gently for 10 to 15 minutes. Meanwhile, season the chicken with salt and pepper. Heat a separate frying pan with the remaining olive oil. Fry the chicken until golden brown and firm to the touch (approx 6 to 7 minutes). Add the chicken to the casserole. Season with salt, pepper and the sugar before serving.


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