Chicken Stock Pots

Chicken, Chorizo & Cannellini Beans

Serves 4

15 mins prep time

45 mins cook time

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Ingredients

2 tbsp Olive Oil

500g Skinless Boneless Chicken Thigh, Chunky Diced

150g Cooking Chorizo, Sliced

1 Red Onion, Diced

2 Garlic Cloves, Crushed

2 Red Pepper, Sliced

400g Chopped Tomatoes

200g Passata

1 Tin Cannellini Beans, Drained and Rinsed

1 OXO Chicken Stock Pot

200ml Boiling Water

3 Sprigs Rosemary

2 tbsp Fresh Parsley, Chopped

Sea Salt & Cracked Black Pepper

Step one

Preheat the oven to 170°C fan.

Step two

Heat oil in a large frying pan and sauté the chicken and chorizo for 3-4 minutes until golden.

Step three

Drain the fat and transfer to a large casserole dish with fitting lid.

Step four

Using the same pan, fry the onion, garlic and peppers for 2 minutes. Add to the casserole dish.

Step five

Add in the chopped tomatoes, passata and cannellini beans.

Step six

Dissolve the OXO Chicken Stock Pot with 200ml of boiling water and add this to the casserole dish along with the rosemary.

Step seven

Stir well and place in the oven for 35-40 minutes.

Step eight

Give the casserole a good stir, add the parsley and season to taste.

Step nine

Serve with crusty bread and salad.