Top chef Gary Rhodes shows you how to make a speedy chicken stew in less than half-an-hour
- 2tbsp olive oil
- 175g (6oz) small chorizo sausages, sliced into 1cm (½) thick pieces
- 1 large onion, sliced
- 400g (14oz) cannelini beans, drained and rinsed
- 400g (14oz) tin of chopped tomatoes
- 2 plum tomatoes, quartered and deseeded
- 2 chicken breasts, skinless
- Salt and pepper
- A pinch of sugar
Heat a deep frying pan or saucepan with a tablespoon of the olive oil. Quickly fry the chorizo until coloured and its oils have been released.
Reduce the heat slightly, stir in the onion and cook for a few minutes until it begins to soften. Add the cannelini beans and tinned tomatoes, topping up with half a tin of water to loosen. Halve the tomato quarters and stir them into the stew, simmering gently for 10 to 15 mins.
Meanwhile, cut the chicken into bite-sized pieces and season with slt and pepper. Heat a separate frying pan with the remaining olive oil. Fry the chicken for 6 to 7 mins until golden brown and firm to the touch. Spoon the chicken into the stew and season with salt, pepper and the sugar before serving.
Top tip for making Gary Rhodes’ chicken and chorizo stew
100-150ml (3½ - 5 oz) of passata can be added for a looser, richer sauce.