6 large chicken thighs
200 g chorizo
2 medium leeks
1 tespoon paprika
a pinch of saffron strands
2 whole heads of garlic
4 sprigs of thyme
200 ml sweet white wine
250 ml chicken stock
800 g boiled white beans
1 bay leaf
olive oil & salt
Heat some the olive oil in a large pot and fry the chicken thighs on both sides until they are crisp and golden, set aside in a plate. Cut the chorizo into 1-2cm chunks and add to the pot. Fry for a minute on each side and remove from the pot, leaving the oil behind.
Add the onion cut into thin wedges and the leeks chopped into 2-3cm pieces (fry in the chorizo oil.) Reduce the heat, cover and soften the vegetables for 3 – 4 minutes. Check that they don’t catch on the bottom of the pot.
Meanwhile, cook the white beans with some water, salt and a bay leaf.
Add the smoked paprika, saffron, garlic cut in half horizontally and left unpeeled, thyme, wine and chicken stock to the pot along with the chicken and chorizo. Season, cover and cook over a medium heat for 30 minutes.
Add the boiled white beans and cook for a further 10 minutes before serving.
Tips_ Serve with baked potatoes