500ml chicken stock
1 free-range chicken supreme (or skinless breast portion)
approx. 125g trimmed kale (sold in 250g packets)
1–2 teaspoons olive oil (not extra-virgin)
100g chorizo, sliced then chopped
410g tin cannellini beans, drained
smoked sweet paprika for sprinkling
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. Meanwhile, cook the brocolos, 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 stock – or more if you want this soupier. 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.
Sem comentários:
Enviar um comentário