Ingredients
- 250g cavolo nero, roughly chopped
- 200g chorizo
- 450g chicken thigh fillets
- 2 cartons Freja Chicken Bone Broth
- 500g cooked butter beans
- 500g cooked haricot beans
- Salt & pepper to taste
Method
- Chop the chorizo into rounds and fry off on a medium heat until the fat starts to melt down.
- While this is cooking, chop the chicken thigh fillets into bite sized chunks then stir into the frying chorizo, seasoning with salt and pepper.
- Allow the chicken to fry off for a few minutes before adding in the chopped cavolo nero, cover and leave to wilt down for 6-7 minutes, stirring occasionally.
- Add the cooked beans and bone broth to the pan, cover and bring to the boil.
- Season with additional salt and pepper to taste, serve and enjoy.
