This delicious dish combines tender chicken, smoky chorizo, and hearty cannellini beans, topped with kale for a balanced and flavorful meal. It’s a simple one-bowl dinner inspired by Spanish flavors.
Ingredients Needed:
- 500 millilitres of chicken stock
- 1 chicken breast (skinless or chicken supreme)
- approx. 125 grams of trimmed kale
- 2 teaspoons olive oil (not extra virgin)
- 100 grams chorizo (sliced then chopped)
- 1 x 400 grams tin cannellini beans (drained)
- 1 sprinkling of smoked sweet paprika
How To Make Chicken With Chorizo and Cannellini Beans?
- Cook the chicken: Bring the chicken stock to a gentle boil in a saucepan. Add the chicken breast and cook for 10 minutes or until no pink remains. Check by piercing with a knife.
- Prepare the kale: Boil the kale in salted water for about 5 minutes (longer if tough). Drain well.
- Cook chorizo and beans: Heat olive oil in a frying pan, add the chopped chorizo and cook for 2–3 minutes. Stir in the drained cannellini beans and warm through, adding a few tablespoons of the chicken stock to moisten.
- Assemble the dish: Transfer the chorizo and beans to a shallow bowl or plate. Place the cooked kale on top, and drizzle with extra-virgin olive oil if desired. Lift the chicken breast from the stock and place it on the kale.
- Finish and serve: Sprinkle the chicken with smoked paprika and serve warm.
Recipe Tips:
- Check chicken doneness: Always pierce the chicken to ensure there’s no pink inside for safe eating.
- Use fresh kale: Trim kale well and avoid using tough stems for a softer texture.
- Adjust stock for consistency: Add more stock to the chorizo and beans mixture if you prefer it soupier.
- Toast the chorizo: Cook chorizo until it’s lightly browned for deeper flavor.
- Paprika for garnish: Use good-quality smoked paprika for the best flavor and a vibrant finish.
How To Store Leftovers?
Let the chorizo and bean mixture cool completely before storing. Place it in an airtight container and refrigerate for up to 3 days.
Nutrition Facts:
- Calories: 400 kcal
- Total Fat: 18g
- Saturated Fat: 5g
- Cholesterol: 70mg
- Sodium: 850mg
- Potassium: 900mg
- Total Carbohydrate: 22g
- Dietary Fiber: 6g
- Sugars: 1g
- Protein: 35g
Try More Nigella Lawson Recipes:
- Nigella Chicken And Chorizo Tray Bake
- Nigella Chicken And Bean Casserole Recipe
- Nigella Chicken And Leek Pie Recipe
Nigella Chicken With Chorizo and Cannellini Beans
Description
This delicious dish combines tender chicken, smoky chorizo, and hearty cannellini beans, topped with kale for a balanced and flavorful meal. It’s a simple one-bowl dinner inspired by Spanish flavors.
Ingredients
Instructions
- Cook the chicken: Bring the chicken stock to a gentle boil in a saucepan. Add the chicken breast and cook for 10 minutes or until no pink remains. Check by piercing with a knife.
- Prepare the kale: Boil the kale in salted water for about 5 minutes (longer if tough). Drain well.
- Cook chorizo and beans: Heat olive oil in a frying pan, add the chopped chorizo and cook for 2–3 minutes. Stir in the drained cannellini beans and warm through, adding a few tablespoons of the chicken stock to moisten.
- Assemble the dish: Transfer the chorizo and beans to a shallow bowl or plate. Place the cooked kale on top, and drizzle with extra-virgin olive oil if desired. Lift the chicken breast from the stock and place it on the kale.
- Finish and serve: Sprinkle the chicken with smoked paprika and serve warm.
Notes
- Check chicken doneness: Always pierce the chicken to ensure there’s no pink inside for safe eating.
- Use fresh kale: Trim kale well and avoid using tough stems for a softer texture.
- Adjust stock for consistency: Add more stock to the chorizo and beans mixture if you prefer it soupier.
- Toast the chorizo: Cook chorizo until it’s lightly browned for deeper flavor.
- Paprika for garnish: Use good-quality smoked paprika for the best flavor and a vibrant finish.
Nigella Chicken With Chorizo and Cannellini Beans