Nigella Lawson's 'speedy' chicken with chorizo and cannellini beans recipe is 'delicious'

Chicken with chorizo bean stew

Cooking during the week can be hard work, especially after a long day.

Trying to find a quick, easy mid-week meal that requires few ingredients can be tricky but luckily Nigella Lawson’s chicken with chorizo and cannellini beans can be made in around 20 minutes.

Nigella’s recipe, is featured in her book NIGELLA BITES, and serves one. However, it could serve two if the ingredients are doubled.

Nigella said of the recipe: “This is a proper supper, but a speedy one. And though it’s not often I choose chicken breast over thigh, here it is gently poached so stays wonderfully tender, and the fat from the chorizo balances its leanness.

“Although I do call for chicken stock in the ingredients, this can unabashedly be from a stock cube or concentrate.”

Spanish chicken with beans

The recipe has been loved by fans of the chef with some calling it “fantastic for a very quick mid-week supper”.

One person said: “I have tried this recipe and it’s fantastic for a very quick mid-week supper.

“You can easily substitute the chicken for some fish if you want and you have dinner on the table! Thank you, Nigella!”

Another wrote: “Tried this for the family tonight – super duper easy and delicious! Thanks!”

Directly above shot of beans in bowl on table,Arad,Romania

How to make Nigella Lawson’s chicken with chorizo and cannellini beans

Ingredients:

• 500 millilitres chicken stock
• One chicken breast (skinless or chicken supreme)
• approx. 125 grams trimmed kale
• Two teaspoons olive oil (not extra virgin)
• 100 grams chorizo (sliced then chopped)
• One x 400 grams tin cannellini beans (drained)
• One sprinkling of smoked sweet paprika

Method:

1. Firstly, bring the stock to a gentle boil in a saucepan before adding in the chicken portion. Allow it to cook for 10 minutes or until all traces of pinkness have disappeared. Pierce it with a knife to check it.

2. While the chicken is cooking, cook the torn-up kale in salted boiling water for five minutes and drain. Then, heat the oil in a frying pan and chuck in the chopped chorizo. Add in the drained cannellini beans and stir until warmed through. Add some of the chicken stock if it starts to dry out or if you want a looser texture.

3. Next, tip the beans and chorizo into a shallow bowl and roughly arrange the kale on top. Drizzle with a little extra-virgin olive oil and then place the cooked chicken on top using a fish slice or tongs. Sprinkle the chicken with paprika to finish.

Any leftovers can be stored in the fridge in an airtight container for up to three days.

Reheat the beans in a saucepan with some extra stock if necessary.