This Spanish style dish is deceptively easy to make – the trick is to cook the chorizo so that it renders its oil and this provides a bedrock of flavour to the dish. You don't need rice with this as you have the starchy beans but good quality bread is excellent with it.
Olive oil 4 chicken breasts, skinned and cut into strips 75g of chorizo sausage, cut into thin slices 1 clove of garlic, cut in half A pinch of saffron 4 tablespoons of dry sherry or white wine 1 tin of butter beans or chickpeas, rinsed and drained 8 cherry tomatoes, cut in half ½ green chilli, deseeded and sliced or a splash of chilli sauce, optional Salt and freshly ground black pepper Fresh parsley, torn
1. Fry the chicken strips in olive oil. Remove to a plate when cooked (about 4 minutes). 2. Add the chorizo to the pan with the garlic clove, removing the garlic clove just as it is colouring. 3. Meanwhile put the saffron into a cup with a little boiling water. When the saffron starts to bleed, pour it into the pan with the chorizo and add the dry sherry or white wine. Turn the heat up and boil for a few minutes, add the beans, tomatoes, chilli if using and season with salt and pepper. Return the chicken to the pan. Cook until you have reduced the sauce and everything has come together. Before serving add the fresh parsley. Serve with crusty bread to mop up the juices.