Easy Spanish chicken recipe
 Healthy chicken breasts and butter beans get a flavour boost from a little bit of cooking chorizo and red wine. Green beans are an excellent side for Spanish chicken, but you can also use broccoli, green cabbage or kale. With a GI of 58 this meal is high protein, low GI. Each serving (without rice) provides 352 kcal, 13g protein, 18.5g carbohydrates (of which 10.5g sugars), 13g fat (of which 4g saturates), 9g fibre and 1.7g salt. 1 tbsp extra virgin olive oil2 small boneless, skinless chicken breasts (each about 150g/5½oz), sliced1 onion, thinly sliced1 yellow pepper, seeds removed, cut into 4cm/1½in pieces1 courgette, trimmed, halved lengthways and cut into 1cm/½in slices100g/3½oz cooking chorizo, sliced 100ml/3½fl oz red wine400g tin chopped tomatoes 400g tin butter beans, drained and rinsed1 tbsp tomato purée1 tsp dried oregano½ tsp dried chilli flakes 1 chicken stock cube160g/5¾oz long-grain rice175g/6oz green beans, trimmed (optional)chopped fresh flatleaf parsley, to garnishsea salt and freshly ground black pepper 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 Method Heat the oil in a large, non-stick frying pan or sauté pan. Add the chicken and season with black pepper. Fry for 2 minutes, stirring regularly. Transfer the chicken to a plate using a slotted spoon or spatula. 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. Heat the oil in a large, non-stick frying pan or sauté pan. Add the chicken and season with black pepper. Fry for 2 minutes, stirring regularly. Heat the oil in a large, non-stick frying pan or sauté pan. Add the chicken and season with black pepper. Fry for 2 minutes, stirring regularly. Transfer the chicken to a plate using a slotted spoon or spatula. Add the onion, pepper, courgette and chorizo to the pan. Fry over a medium–high heat for 3 minutes, stirring regularly. Transfer the chicken to a plate using a slotted spoon or spatula. 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. 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. 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. 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. 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. Garnish with the parsley and serve immediately with the green beans and rice alongside. Recipe tips Cooking chorizo has a softer texture than chorizo rings or slices. It looks like individual sausages and is found in the same part of the supermarket.