- STEP 1
Heat 2 teaspoons of olive oil in a large, deep non-stick frying pan. Cook the chicken until browned all over and transfer to slow cooker.
- STEP 2
Heat the remaining oil in the same pan and add the chorizo and chopped onion. Cook for 5 minutes or until the onion has softened. Add the red pepper and cook whilst stirring for 2 minutes. Add the garlic and paprika and cook for 1 minute or until fragrant. Add the flour and cook for 1 minute whilst stirring until coated all over. Add the chopped tomato and chicken stock, stirring until well combined. Season with black pepper before transferring to slow cooker.
- STEP 3
Cover the slow cooker with lid and cook on low setting for 3 hours.
- STEP 4
After the 3 hours increase the slow cooker heat to high.
- STEP 5
Add the butter beans and chick peas and cook for a further 15 minutes. Stir in the sour cream and stand for 5 minutes to allow the sauce to thicken.
- STEP 6
Serve on a bed of fresh tagliatelle.
