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1. Cook the onion and garlic in 1 tbsp olive oil until softened. Add the chilli powder and pepper and cook for a minute. Add the chicken and chorizo and fry for a couple of minutes. Stir in the tomatoes and stock and bring to a simmer.
2. Add the beans and cook for another 15-20 minutes until thickened. Stir in the coriander and serve in bowls with the pitta bread.

Per serving

529 kcalories, protein 58g, carbohydrate 34.1g, fat 18.8 g, saturated fat 4.8g, fibre 8.4g, salt 2.25 g

Latest comments and suggestions

• Nennepus

  03 September 2008

  Nennepus commented on this recipe

  hmm - looks nice... But what makes it smoky? I think I'll add some smoky paprika...

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• Cheryl

  03 September 2008

  Cheryl rated and commented on this recipe

  

  We had this last night and it was delicious. I added two red onions and about six tomatoes and the whole pepper. I even think next time I make it I'll add more beans. It went down a treat and we're looking forward to having it again!

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• Rog

  06 September 2008

  Rog rated and commented on this recipe

  

  This was really tasty but also very salty, presumably from the stock and the chirozo. Next time, I'll try to reduce the salt content. I served it with rice.

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• Jennie

  06 September 2008

  Jennie rated and commented on this recipe

  

  I loved this recipe but would recommend much less chilli powder. I'll definitely make it again.

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• Ann O'Neill

  08 September 2008

  Ann O'Neill commented on this recipe

  Gorgeous, but next time will substitute the chilli for smoked paprika. Will definately make it again.

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• kitkat

  11 September 2008

  kitkat rated and commented on this recipe

  

  The chilli definately gives it a kick - the kids weren't too happy about that, I think I will use smoked paprika next time too. Also the sauce was quite runny and although I served it with rice and it soaked some up, I think I might reduce the stock amount slightly too.

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• phildelahaye

  12 September 2008

  phildelahaye rated and commented on this recipe

  

  great flavours but too much chili for most people I would think! Also the red pepper is missing from the instructions so I almost forgot to put it in. It is quite runny - I served it with ciabatta rather than pitta so better for mopping up the juices.

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• yummymummy

  13 September 2008

  yummymummy commented on this recipe

  I used just a teaspoon of chilli, rather than the tablespoon suggested in the recipe - this was more than hot enough for my children. My daughter is veggie, I found it easy to adapt this recipe so that we could all eat a very similar meal and with little extra effort on my part. We served it with couscous and greens. yum.

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• vykisparkes

  21 September 2008

  vykisparkes rated and commented on this recipe

  

  Used 1 tsp chilli and 1 tsp smoked paprika, two tins of beans and found it perfectly spiced for me. Thanks for the comments everyone. It was delicious!

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• Fluffy

  06 October 2008

  Fluffy rated and commented on this recipe

  

  Superb! Very tasty!! Another 'hit' with all thE family. Using 1.5 x ingredients again gave me plenty for 4. Served with ciabatta to dip in the juice.

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• JulesMac

  08 October 2008

  JulesMac rated and commented on this recipe

  

  Very nice. Def typo in chilli amounts, should read 1 tea spoon. Reckon you can reduce stock by half too as toms add quite a lot of liquid. Great comfort food.

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• Tora

  10 October 2008

  Tora rated and commented on this recipe

  

  Loved it! Will use a whole red pepper next time though. My beans didn't fall to pieces so fished some up and mashed before returning to the pot to make the stock thicken. One question - how much is "half a package" of chorizo? They only come in sausage shape here in Spain...and in loads of different sizes!

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• Carl Marsh

  15 October 2008

  Carl Marsh rated and commented on this recipe

  

  I'm with everyone else on the chilli - I made a double quantity, used half the chilli and it was still a bit too hot. Next time I'll use chilli flakes, not powder, as I find they give a more subtle, diffused heat. When doubling the quantity, use varied beans or chick peas rather than two cans of borlotti. I also asked the question "what's half a pack of chorizo?"! Also, I can't see how this can be ready in 30 mins. Next time I'm going to try this as a more slow-cooked dish using whole chicken legs rather than chunks. Quibbles aside, a very tasty, warming and comforting dish.

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• Belkey

  16 October 2008

  Belkey rated and commented on this recipe

  

  This was good, but I would agree that it takes longer than the stated time, there is a lot of chopping to do for starters! I used smoked paprika instead of chilli powder and added a dash of tabasco. I also stirred through some spinach at the last moment as it was hanging around in the bottom of the fridge.

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• George

  29 October 2008

  George rated and commented on this recipe

  

  Made this last night - it's absolutely gorgeous! I left out the chili powder and just used a teaspoon of chili flakes and a teaspoon of smoked paprika which was fab.

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• Chilikat

  12 November 2008

  Chilikat rated and commented on this recipe

  

  The chorizo makes it smokey and there is no need smoked paprika. The chorizo is smoked. It's very delicious. I've just finished.

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• Will Trice

  21 November 2008

  Will Trice rated this recipe

  

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Ingredients

• 1 small red onion , sliced
• 2 garlic cloves , crushed
• olive oil
• 1 tbsp chilli powder
• ½ red pepper , cut into chunks
• 4 skinless chicken thighs , cut into strips
• ½ pack chorizo , cut into strips
• 4 tomatoes , chopped
• 300ml chicken stock
• 400g tin borlotti beans , rinsed and drained
• ½ small bunch coriander , chopped
• wholemeal pitta bread to serve

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Difficulty and servings

Serves 2

Preperation and cooking times

Ready in 30 minutes

Ingredients

• 1 small red onion , sliced
• 2 garlic cloves , crushed
• olive oil
• 1 tbsp chilli powder
• ½ red pepper , cut into chunks
• 4 skinless chicken thighs , cut into strips
• ½ pack chorizo , cut into strips
• 4 tomatoes , chopped
• 300ml chicken stock
• 400g tin borlotti beans , rinsed and drained
• ½ small bunch coriander , chopped
• wholemeal pitta bread to serve

Per serving

529 kcalories, protein 58g, carbohydrate 34.1g, fat 18.8 g, saturated fat 4.8g, fibre 8.4g, salt 2.25 g

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