I was so super hungry today (after another bike ride - go me!) so I made a big, hearty warming and filling meal. It pointed up at 12pp so I was more than happy and thought I'd share.
1 tin Butter Beans (240g)
2 chicken breasts
200g new potatoes
1 large clove of garlic
1 tin chopped tomatoes
1 tablespoon tomato puree
1.5 teaspoons paprika
Dash Worcestershire Sauce
Salt and Pepper
Pre Heat Oven - 200ºC
NB Ignore my photo - I removed half the potatoes, extra onion and carrot when I realised what a big portion it was going to be!
Weight Watchers notes - the points per serving are as follows: chicken breast - 4pp, half tin butter beans - 3pp, 40g chorizo sausage - 3pp, 100g new potatoes - 2pp.
If you have more points available to you, use as much chorizo as you can - it's where the best flavour comes from.
1. Peel the chorizo (I made the mistake of not doing this once and had little chewy leathery bits every other mouthful!) Just score down the sausage lengthways and you should be able to peel it back easily. Slice lengthways in half, then slice into pound coin thicknesses.
2. Warm a heavy bottomed pan (preferably one you can transfer to the oven later) and add the chorizo. The aim here is to warm the chorizo so the flavourful oil is released, but not to burn it.
3. Finely chop the garlic and add this to the chorizo, stirring every now and again. Turn the heat down low.
4. Whilst the chorizo and garlic are simmering away, chop your onion into a small dice and add this to the pan and stir so that all of the onion goes orange in chorizo oil goodness. Add a little salt at this stage to release the liquid from the onions and turn the heat up to medium.
5. Peel and finely dice the carrot and finely dice the new potatoes. Add these to the pan and stir again, to coat in the flavours.
6. Chop your chicken into small pieces. I cut each breast into 4 strips lengthways and then each strip into about 8 small pieces. Add these to the vegetables and bring the heat up to high. Stir to cook the meat through.
7. Add the paprika, black pepper and Worcestershire sauce along with a tin of chopped tomatoes and tomato puree.
8. Drain and rinse the butterbeans and add to the pan, followed by half a tin of water (sorry, I didn't measure it but it was half the tomato tin to get the remanants of tomato out!).
9. Give it all a good stir and transfer to the preheated oven. Cook for around 50 minutes (or until the potatoes and carrots are cooked through) and serve.
If I had a few pp to spare, I would add a tablespoon of philadelphia light to the top just before serving and then I'd stir this through for extra creaminess!