Ingredients

Steps

• Heat 30ml of oil in a large frying pan and fry the onion and chorizo for 2-3 minutes.
• Add chicken and fry for 3 minutes before stirring in paprika, garlic, rosemary, and beans.
• Pour in stock and cream, add butter, bring to a boil, then simmer for 5 minutes.
• Stir in the parsley and season with salt and pepper to taste.
• Drizzle remaining oil on bread slices and toast in a hot griddle pan for 2 minutes.
• Ladle the hot broth into bowls and serve immediately with the chargrilled toast.