Paprika Chicken With Cannellini Beans, Quick & Easy |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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I found this recipe in a local paper, made this for dinner last night, served over white rice and was most impressed. Very quick & easy to make and so tasty!!! The recipe says to use full fillets, which I did, but I think that diced chicken would be better and will use that next time. Ingredients:
2 tablespoons olive oil |
4 small full chicken breasts (skin on or skin off and diced) |
1 tablespoon paprika |
1 onion, finely chopped |
2 garlic cloves, crushed |
120 g sliced chorizo sausage |
400 g chopped tomatoes |
400 g cannellini beans, drained |
1/2 cup chicken stock |
1/2 cup white wine |
2 tablespoons lemon juice |
2 tablespoons chopped parsley |
Directions:
1. Heat oil in a large pan.
2. Sprinkle chicken with paprika and fry about 8 min, skin side down or until crisp, Turn chicken over and cook 5 mins (if using diced chicken just saute till golden) Remove from pan and keep warm.
3. Add onion, garlic and chorizo to pan and cook 5 mins,.
4. Stir in tomatoes, beans stock and wine.
5. Return chicken to pan and bring to the boil, reduce heat and simmer 2-3 mins, ( a bit longer if you want the sauce reduced more).
6. Season to taste if you like.
7. Add lemon juice and parsley and serve.
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