Easy Spanish Chicken

Ingredients

• 1 tbsp extra virgin olive oil
• 2 small boneless, skinless chicken breasts (each about 150g/5½oz), sliced
• 1 onion, thinly sliced
• 1 yellow pepper, seeds removed, cut into 4cm/1½in pieces
• 1 courgette, trimmed, halved lengthways and cut into 1cm/½in slices
• 100g/3½oz cooking chorizo, sliced
• 100ml/3½fl oz red wine
• 400g tin chopped tomatoes
• 400g tin butter beans, drained and rinsed
• 1 tbsp tomato purée
• 1 tsp dried oregano
• ½ tsp dried chilli flakes
• 1 chicken stock cube
• 160g/5¾oz long-grain rice
• 175g green beans, trimmed (optional)
• chopped fresh flatleaf parsley, to garnish
• 1 tsp sea salt
• ½ tsp freshly ground black pepper

1. 1Heat the oil in a large, non-stick frying pan or sauté pan.
2. 2Add the chicken and season with black pepper. Fry for 2 minutes, stirring regularly.
3. 3Transfer the chicken to a plate using a slotted spoon or spatula.
4. 4Add the onion, pepper, courgette, and chorizo to the pan. Fry over a medium–high heat for 3 minutes, stirring regularly.
5. 5Add the wine, tomatoes, butter beans, tomato purée, oregano, chilli flakes, and chicken stock cube to the pan.
6. 6Refill the tomato tin with cold water, pour into the tomato mixture, and stir.
7. 7Season with sea salt and freshly ground black pepper.
8. 8Bring the sauce to the boil, return the chicken to the pan, and simmer for 8–10 minutes, or until the chicken is tender and cooked through and the sauce has thickened.
9. 9Meanwhile, half-fill a large saucepan with water and bring to the boil.
10. 10Add the rice and simmer for 10–12 minutes, or until cooked.
11. 11Place the green beans, if using, in a small saucepan of boiling water and cook for 5–6 minutes, or until tender.
12. 12Drain the beans and the rice and set aside.
13. 13Garnish with the parsley and serve immediately with the green beans and rice alongside.