CHICKEN WITH CHORIZO AND CANNELLINI BEANS

This may sound a kind of fancy thing to be making at the end of a working day, but it is fabulously easy, fabulously quick and everything can be bought at a quick supermarket stop in your lunch hour. Yes, chicken stock is itemised, but I use 500ml of boiling water to which I've added a tablespoonful or so of Benedicta Touch of Taste Concentrated Chicken Bouillon - one of my storecupboard standbys.

Ingredients

• 2 cups chicken broth
• 1   chicken breast (skinless or chicken supreme)
• approx. 5 oz trimmed kale
• 2 teaspoons olive oil (not extra virgin)
• 4 oz chorizo (sliced then chopped)
• 1 x 15 oz tin cannellini beans (drained)
• 1 sprinkling of smoked sweet paprika

Method

1. In a saucepan, bring the stock to a gentle boil, lower in the chicken portion and cook, still gently, for 10 minutes or until all trace of pink has disappeared. Pierce with the point of a knife to check.
2. Meanwhile, cook the kale, which you've roughly torn into pieces, in boiling salted water for about 5 minutes (if it's tough) and drain. Then heat the oil in a frying pan, throw in the chopped chorizo, add the drained cannellini and, stirring, warm everything through, moistening with a couple of tablespoons or so of the chicken broth - or more if you want this soupier.
3. Tip the beans and chorizo into a shallow bowl or lipped plate, roughly arrange the kale on top (drizzling with a little extra-virgin olive oil if you like) and then lift the cooked chicken out of the stock with a spatula or fish slice and sit this on top of the kale ruff. Sprinkle the pale chicken breast with the paprika and gaze at your Spanish still life of a supper before eating it.