Ingredients:
1 1/2 Cups Dried White Kidney Beans
Fresh Thyme
2 Bay Leaves
4 Tablespoons Olive Oil
1 Medium Onion, Chopped
2 Medium Carrots, Chopped
1 Medium Leek, Chopped
2 Celery Ribs, Chopped
4 Chicken Breasts, Bone In, Skin On
6 Ounces Smoked Chorizo Sausage
1 Teaspoon Smoked Paprika
1 Can Chopped Tomatoes
3 Garlic Cloves, Minced
Saffron
1 1/4 Cups Vegetable Stock
2 Tablespoons Fresh Chopped Parsley
Salt And Pepper To Taste
Information:
Serving Size 6
250 Calories Per Serving
11 Grams Of Fat
Cooking Directions:
Begin by cooking the beans. Place the soaked, drained beans in a pan with he thyme springs and 1 bay leaf, cover with water. Cover and simmer for 45 minutes to 1 hour. During this time you can prepare all the vegetables. Heat 1 tablespoon olive oil in a large casserole dish, brown the chicken breast on both sides until golden brown. Move the chicken to plate and add the remaining oil to the casserole dish. Stir in the onions, carrots, leek and celery and cover and cook everything over low heat for 10-15 minutes or until tender. During this time prepare the chorizo sausage, peel the skin off and dicing the sausage. Add that to the vegetables with the paprika. heat on medium heat for 2-3 minutes. Stirring constantly so the sausage doesnt stick. Now add the cooked kidney beans, tomatoes, garlic the other bay leaf and saffron followed by the hot vegetable stock. Add salt and pepper and give it a good stir. Now add chicken breast to top of stew, cover and simmer about 25 minutes. Serve in large bowls and garnish with parsley.
