Spanish Style Chicken Casserole

8 chicken thigh cutlets
1 chorizo, cut into rough pieces
1 1/2 cups chicken stock
2 Tbl extra virgin olive oil
1 onion, chopped
2 cloves garlick, chopped
1/2 tsp smoked sweet paprika
Pinch saffron, soaked in 1 Tbl warm water
1/3 cup dry sherry or dry white wine
400g canned chopped tomatoes
400g cannellini beans, drained & rinised
2/3 cup green olives
2 Tbl chopped parsley

Add the olive oil a large heavy-based casserole, add the chorizo and brown. Remove from the pan and set aside. Add the chicken and brown. Remove from the pan and set aside then add the chicken stock and bring to a simmer, scraping up any caramelised juices,, then set aside.

Spray olive oil into the casserole and add the onion. Fry over a low heat until soft. Add the garlic, paprika and saffron mixture, and stir for 1 minute. Add the sherry or wine, reserved stock and tomatoes, bring to the boil and simmer for 5 minutes then add the chicken and chorizo, cover and cook over low het for 15 minutes. Add the cannellini beans and olives and cook uncovered for about 10 minutes until the chicken is tender then stir in the parsley. Serve with a leafy green salad.

Number of Servings: 4

Recipe submitted by SparkPeople user IMELDASHOEQUEEN.