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.
This is a very amenable recipe in that it will allow you to vary the amount of paprika and the ratio of chicken to chorizo to suit your own tastes and remain delicious.
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|Serving Size: 1 Serving (485g)|
|Recipe Makes: 4|
|Calories from Fat: 174 (45%)|
|Amt Per Serving||% DV|
|Total Fat 19.3g||26 %|
|Saturated Fat 6.5g||32 %|
|Monounsaturated Fat 8.8g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 92.1mg||28 %|
|Sodium 629.4mg||22 %|
|Potassium 1005.5mg||26 %|
|Total Carbohydrate 27.1g||8 %|
|Dietary Fiber 4g||16 %|
|Sugars, other 23g|
|Protein 27.2g||39 %|
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Calories per serving: 389
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