Chicken With Chorizo And Cannellini
From Nigella Lawson
Serves 2
Chicken Stock, 1ltr
Chicken Breasts, 2 skinless
Kale or Chard or similar Greens, 250g
Chorizo, 200g sliced then chopped
Cannellini Beans, 2 tins
Smoked Sweet Paprika
Bring the stock to a gentle boil and add the chicken portions. Cook through (approximately 10 minutes).
Cook the kale in salted water for about 5 minutes and drain. Heat 1tbsp of olive oil in a frying pan and add the chorizo, the drained cannelloni and, stirring, warm everything through, moistening with a small amount of the chicken stock.
Tip the beans and chorizo onto 2 large soup plates, arrange the kale on top and then sit the chicken on the top. Sprinkle with paprika and serve.