chorizo and chicken stew with broad beans

Lindsey Bareham

Bright green broad beans from the freezer are a lovely addition to this colourful stew. Slippery slices of piquillo pepper lend sweet creaminess to the chorizo’s heat, while succulent strips of chicken hide amid the tomato gravy. Crusty garlic bread for dipping is a must.

serves 3, prep 25 min, cook 35 min

2 onions
4 garlic cloves
2 tbsp olive oil
150g chorizo sausage
6 chicken thigh fillets
400g can chopped tomatoes
400ml chicken stock
6 piquillo peppers from a jar
200g frozen broad beans

Halve, peel and slice the onion down the halves to make slim wedges. Peel and slice the garlic in rounds. Heat the oil in a spacious pan over a medium heat. Stir in the onion, tossing regularly for 5 min. Run a knife down the chorizo, peel the skin and slice thinly. Add garlic and chorizo, tossing for a further 5 min as the chorizo stains the onion. Unfurl the chicken and slice down the fillets in 4 or 5 pieces. Brown the chicken in the onion, turning after a couple of minutes. Add tomatoes and stock. Slice the peppers in strips and add.

Simmer, stirring often, for 20-30 min until the chicken is done. Season. Cover the beans with boiling water, leave for 2 min and drain. Spread on a plate to cool, then pinch each bean with thumbnail against index finger and squeeze out the green bean. Add beans just before serving.