Cook the onion and garlic in 1 tbsp olive oil until softened. Add the paprika and the red pepper and cook for a minute or two. Add the chicken and chorizo and fry for five of minutes. Stir in the tomatoes and sugar. Use a little of the prepared stock to make a loose paste with the plain flour. Add into the pot, together with the stock and bring to a simmer.

Add the beans and cook for another 20-30 minutes or until thickened to your liking.

Serve over boiled long-grain rice.