Chicken with Chorizo, Courgettes and Butter Beans

Tea tonight was a dish adapted from a Rick Stein recipe from his Mediterranean Escapes.  I say adapted as it should be made with Sobrasada rather than Chorizo but cannot find anywhere that stocks it.  (Anyone know??)  Not even Rick Stein's Deli in Padstow stocked it!!  Also I have changed some of the proportions from the book to satisfy Fran's sauce requirements!!

Chicken with Chorizo, Courgettes and Butter Beans

For my version you will need:

2 Chicken Breasts
Small tin of Butter Beans - drained
2 Tablespoons Olive Oil
Teaspoon of Crushed Chilli Flakes
90g Chorizo (Gluten-Free)
2 Medium Courgettes
Handful of Chopped Parsley Leaves
Salt and Ground Black Pepper
300 ml Tomato Sauce (see below)

To make 600ml of tomato sauce (half can be frozen or fridged after for another day)

2 Tins Plum Tomatoes
20g Garlic Finely Sliced (about 6 cloves)
6 Tablespoons of the best olive oil you can find
Salt and Pepper

I made the tomato sauce this morning and left to cool for the day, here was how:

Finely chop the garlic
Heat the olive oil and add the garlic till it sizzles

Add the tomatoes

Season well with 1 teaspoon of salt and a good pinch of black pepper
Simmer for about 20 mins while breaking up the tomatoes with a wooden spoon.  The sauce should reduce a little and thinken.

Then a bit nearer teatime I started the chicken:

Season the chicken and fry in olive oil for 5 mins on each side
Move chicken to one side and fry the chorizo and chilli flakes till the oil is released

Stir chicken around all the lovely juices

Add the courgettes and a little more oil, cover the pan, lower the heat and cook for 15 mins

Add the tomato sauce and butter beans and cook for a further 5-10 mins

Sprinkle with parsley and serve

There turned out to be a bit too much sauce after all (the portions would work with 4 breasts) but not to worry as it will probably make a pasta sauce for another day!  So out popped the freezer tub - always the economist!!





All in all a success I feel.  It was spicy and moreish but we can't help wonder what it should have tasted like had we used sobrasada as per the recipe.  According to Mr Stein the sausage would melt a little and so produce a different textured sauce.  We will keep an eye out and report back if we find a stockist.