CHICKEN AND CHORIZO SAUSAGE STEW - GARY RHODES

Cooking time: approx 20 minutes
Serves 2

INGREDIENTS

2 chorizo sausages, peeled and cut into 1cm (½in) thick slices
2 tablespoons olive oil
1 large onion, sliced
1 x 410g tin cannellini beans, drained and rinsed
1 x 400g tin chopped tomatoes
2 plum tomatoes, quartered and de-seeded
2 skinned chicken breasts
Salt and pepper
Pinch of sugar


Heat a deep frying pan or saucepan with a tablespoon of the olive oil. Once hot, quickly fry the sausage slices until coloured on both sides and their oils have been released. Reduce the heat slightly and stir in the chopped onion. Cook for a few minutes until beginning to soften. Add the cannellini beans and chopped tomatoes. Halve the tomato quarters and stir them into the stew, simmering gently for 10-15 minutes, loosening with a splash or two of water if becoming too thick.
Meanwhile, cut the chicken breasts into bite-size pieces and season with salt and pepper. Heat a separate frying pan with the remaining olive oil. Once hot, fry the chicken for 6-7 minutes until golden brown and firm to the touch. Spoon the chicken into the stew and season with salt, pepper and a pinch of sugar, and the stew is ready to serve.
100-150ml (3½-5 fl oz) of passata can be added for a looser, richer sauce.


Celebrity chef, restaurateur and author Gary Rhodes creates a simple yet succulent chicken and chorizo sausage stew.