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/6oz green beans
• trimmed (optional)
• chopped fresh flatleaf parsley
• to garnish
• sea salt and freshly ground black pepper

Directions

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