• 2 tablespoons olive oil
  • 1 onion, roughly chopped
  • 125 g (4 oz) piece chorizo, skinned, diced or sliced depending on diameter
  • 8 chicken thighs, boned, skinned, cubed
  • 500 g (1 lb) baking potatoes, scrubbed, cubed
  • 1 garlic clove, finely chopped
  • 1 teaspoon smoked paprika
  • 750 ml (1¼ pints) chicken stock (see page 10)
  • 400 g (13 oz) can borlotti beans, drained
  • 125 g (4 oz) curly kale leaves
  • crusty bread, to serve
  • salt and pepper

Heat the oil in a large saucepan, add the onion and chorizo and fry for 5 minutes, stirring occasionally until the onion has softened. Add the chicken and fry for 5 more minutes until lightly browned.

Mix in the potatoes, garlic and paprika and cook for 1 minute, then add the stock, beans and a little salt and pepper. Bring to the boil, then cover and simmer for 30 minutes until the potatoes are tender.

Tear the kale into bite-sized pieces, add to the pan and push beneath the surface of the stock. Cook for 3–4 minutes until just wilted. Ladle into shallow bowls and serve with warm crusty bread.

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