2. Add a little more oil to the pan, then add the onion, garlic and chorizo. Fry together until the onion becomes translucent and has absorbed some of the fat from the chorizo. Then add the beans, chopped tomatoes and the chicken stock and cook over medium heat until heated through and bubbling. Check for seasoning and add more paprika if necessary, as well as salt and pepper.
3. Place the browned chicken thighs in a large, shallow ovenproof dish. Pour the butter bean mix over the chicken, then bake at 180C for about an hour. After an hour, add the olives to the dish, bake for a further 15 minutes or so.
4. Serve with brown rice or couscous and side salad.
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