CHORIZO AND CHICKEN CASSEROLE

 

CHORIZO AND CHICKEN CASSEROLE  

Serves 6

Approx. 2 Syns per serving

6 skinless chicken thighs or breasts
200g diced chorizo - 13 Syns
3 red onions, thinly sliced
4 red peppers, deseeded and cut into thin strips
3 large cloves of garlic, chopped
Dessertspoon of chopped thyme leaves
400g can butter beans, drained
400g can chopped tomatoes
400ml hot chicken stock
Large bunch of flat leaf parsley, chopped

Season the chicken with salt and pepper.
Spray a large heat-resistant casserole dish well with Frylight. Heat on the hob and brown the chicken on both sides, leaving in the casserole until cooked through. Remove to a plate.
Fry the chorizo until the oils run and it crisps up. Set aside with the chicken.
Re-spray the casserole dish, if necessary. Add the onions and peppers and gently fry until soft (start off in the microwave, if preferred), stirring from time to time.
Stir in the garlic and thyme and cook for a further 5 minutes.
Add the butter beans, tomatoes, stock, chicken and chorizo to the casserole, pushing the chicken down into the vegetables.
Bring to the boil, lower the heat and simmer for an hour, stirring occasionally and adding a little water, if it gets too dry.
Taste for seasoning and stir through the parsley.

Great served with rice and spinach.