Light Asturian fabada with beans and chicken

Ingredients

For 1 serving

• Cooked cannellini beans160 g
• Skinless chicken thighs100 g
• Chorizo25 g
• Onion40 g
• Garlic1 clove
• Saffron0.1 g
• Paprika2 g
• Chicken broth400 ml
• Parsley4 g
• Saltto taste

Contains: celery,

In season: October – March

Method

1. Cut the chicken thighs into pieces of about 3 cm and the chorizo into rounds; chop the onion and garlic; rinse and drain the cannellini beans. Heat the chicken stock.
2. Put the chorizo and chicken in a dry pot over medium heat and brown for 5 minutes, until the chicken is golden and the chorizo has released its oil; add the onion and garlic and cook for 3 minutes, until the onion is translucent.
3. Add the paprika and crumbled saffron, stir for a few seconds, then add the beans and the hot stock.
4. Bring to the boil, cover and simmer over low heat for 30 minutes, shaking the pot now and then instead of stirring so the beans stay whole; cook until the broth has thickened and the chicken is very tender.
5. Taste and season with salt, chop the parsley and serve the fabada with the parsley on top.