Spanish Chicken with Haricot Bean, Chorizo and Peppers in a Rich Tomato Sauce
By Russell Allen, Aubrey Allen Delicatessen in Leamington Spa. This dish is one of our favourites at Aubrey Allen Deli and one adapted by our chef Rob Bean after a trip to northern Spain. We do, of course, sell it ready to re-heat at home but it is fun and easy to make and all the ingredients are on our shelves. The dish has a lovely piquancy and is a one dish meal only requiring some crusty bread to mop up the sauce and a bottle of Rioja to wash it down with.
4 corn fed chicken breasts
4 chorizo sausages (substitute slices if there is no fresh available)
1 jar haricot beans (250g)
2 jars of fritata sauce (passatta is a good substitute)
1 jar pequillo peppers (these are lovely sweet Spanish peppers)
50g black olives
50g pickled garlic
2 red onions
1 bunch coriander
1/2 a pint of chicken stock
salt and pepper
red wine vinegar.
Lightly cook the chorizo in the oven. Slice into pieces but keep the oil that comes out. Fry the sliced onions in the chorizo oil and add a pinch of smoked paprika and cook till soft. Add one dessertspoon of red wine vinegar and cook down for two minutes on a gentle heat, add the fritata tomato (or passatta), pequillo peppers (sliced), pickled garlic, black olives, chicken stock, 1/2 the coriander and the salt and pepper, simmer for 1/2 hour. Brush the chicken breast with oil and sprinkle with paprika. Put the haricot beans in a casserole along with the other ingredients, place the chicken breasts on top and cook for 30 mins at 180ºC. Add lightly chopped coriander and serve with crusty bread.