Wednesday, January 25, 2006

Chicken with Chorizo and Cannellini

Ok, the title says Cannellini but really you can use any white bean you want. This recipe is super protien packed. However, the beans give you a little fiber and carbs. I like to think of this recipe has a glorified franks and beans. If everything is prepped, this takes 15 minutes to make! Probably 25 minutes if you add prep time in there. Also, it's strickly stove top. So, my friends who live off base and don't have an oven....this will work!

The only chorizo that I've been able to find here is Goya's slicing chorizo. You can find it in the commissary with all the other Goya products. This brand of chorizo is not spicy at all. This is one of Mike's favorites after a big workout! Nigella lists this as 2 servings but, it's more like 2 hefty servings plus a little left over for lunch tomorrow.

Despite the fat content in this recipe, poaching chicken in stock is probably on of the fasted and healthiest way you can cook a chicken. You can also use the poaching meathod when topping off your salad with some lean protien!

4 cups chicken stock (or water)
2 boneless skinless chicken breasts
About 1/2 trimmed kale (or any other steardy leafy green)
1-2 teaspoons olive oil
8 ounces chorizo sausage, sliced them chopped
2 cans of white beans (drained and rinsed)
paprika for sprinkling

In a saucepan, bring the stock to a gentle boil, lower in the chicken and cook, still gently for 10 minutes or until all trace of pink has disapeared. Pierce with the point of a knife to check.

Meanwhile, cook the kale, which you've roughly torn into pieces, in boiling salted water for about 5 minutes (if it's tough) and drain. Then heat the oil in a frying pan, throw in the chopped chorizo, add the drained beans, stirring, warm everything through, moistening with a couple of tablespoons or so of the chicken stock-or more if you want this soupier. (if you choose the soupy option, instead of boiling the kale seperatly, you add the stock then top off the beans and chorizo mixture with kale then quickly place a lid over the pan. This gives the kale some time to "steam cook". It saves you from washing another pan after dinner!)

Tip the beans and chorizo into a shallow bowl or lipped plate, roughly arrange the kale on top (drizzling with a littl extra-virgin olive oil if you like) and then lift the cooked chicken out of the stock with a spatula and sit this on top of the kale ruff. Sprinkle the pale chicken brast with the paprika and gaze at your Spanish still life of a supper before eating it.

Serves 2.


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