Ingredients here and quantities to follow in photos below. Tip never cook chicken straight out of fridge. Leave to come to room temperature. Cold chicken straight into hot pan makes chicken tough.
Add a glug glug glug of olive oil to a bowl add tsp of surprise ingredient Portuguese Chicken Spice
Add chicken fillets salt and pepper. Stir to coat. Remove sausages from pan and place in container for later
Now add chicken fillets to same grill pan grill for a min or 2 on each side until just done
Place chicken in clean bowl until later
Chop onion and slice and fry chorizo. I had about 5cm left in fridge. You can use bacon too
The chorizo will give off a bit of oil.
Add onions and fry for 2 min
Now add spices. 1 tsp of cayenne pepper, Spanish paprika, ground coriander and ground cumin. And 2 tsp dried oregano and finely sliced garlic. Stir and cook for 1 min
Add 1 Tbls tomato paste
Cook for a further 1-2 min until it looks like it's starting to burn. Yes that's where the flavours get unlocked
Now add all the cans first with tomatoes
Then Mexican tomatoes
Followed by baked beans
And cannellini beans. I added 2
Now for a can of water. Stir and cook for 45 min or longer until the water reduces and the sauce thickens.
When you are ready to serve add the sausages (I only used 16 sausages out of the 26. I grilled the others for snack later)Add the cooked chicken fillets and heat through for about 5 minutes Serve with fluffy rice
