This chicken dish is absolutely beautiful- the combination of the hot smoked paprika with the sweet sherry and the earthy beans and kale is PERFECT. A sort of spanish-inspired dish really. One of the last wintery recipes i'll have until i start getting onto the seasonal spring ingredients, like young greens, asparagus and broad beans. If you can't get borlotti beans, kidney beans are a good substitute.
Smoked paprika chicken, kale and bean stew (serves 2)
1 tbsp olive oil
2 chicken breasts, diced
1 red onion sliced
1 clove garlic, crushed
1 tsp smoked paprika
100ml sherry
1 tin chopped tomatoes
1 tin borlotti beans, drained
½ tsp sugar
100ml chicken stock
100g kale
Salt and pepper to taste
Optional garnish: natural yoghurt
1. Cook onions, garlic and chicken for 10 minutes, or until starting to brown.
2. Add sherry and smoked paprika, and cook for 4 minutes.
3. Add all other ingredients except kale, and cook for 5 minutes. Add kale and cook, covered, for 15 more minutes, stirring occasionally.
4. Season to taste and serve, maybe with a few dollops of natural yoghurt.
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