Chicken and Chorizo stew

This is a Spanish dish that tastes fantastic, you can add chili flakes if you like the heat or just savour the smokey paprika flavours without the chili. For all you using slimming world it is just 3 syns per portion.

Ingredients (serves 2)
250g of chicken chopped into chunks (could be breast or boned thigh meat)
50g of Chorizo sausage (this contains 6 syns)
1 can of chopped tomatoes
Tomato puree
2 tsps of smoked paprika (on offer in Aldi at 49p at the minute)
1 large onion (chopped)
1 red pepper (chopped)
2 cloves of garlic (chopped)
100g of green beans
1 tsp of dried chili flakes (optional)
Salt
2 tsp of sweetener

Method
Thinly slice the chorizo and dry fry it in a heavy saucepan for 2 minutes each side until the paprika oil runs from the sausage.

As you can see you don't need much.  Add the onion, garlic and red pepper to the pan and cook in the paprika oil for a couple of minutes. Add the smoked paprika (and chili flakes if using them) and cook for a further minute before adding the chicken. Brown the chicken and deglaze the pan with about 50ml of water before adding the tomatoes and sweetener.  Simmer for 15 minutes then add the green beans and cook for a further 30 minutes. Keep stirring regularly and add water if the sauce becomes too thick.
Finally thicken the sauce with tomato puree is necessary and season with salt to your taste.

Serve with baby roast potatoes or with a green salad.