Marinated Chicken with Chorizo, Pequillo Peppers and Butter Beans. Delicious as a simple summer lunch or supper.

This recipe, with its rich, warm flavours of Spain, is delicious as a simple summer lunch or supper with nothing more than a hunk of warm bread and a salad. It is also great for entertaining, particularly with a classic Spanish potato dish such as Patatas Pobres (poor man's potatoes), or new potatoes cooked with their skins on and then fried in olive oil with black pepper.  It would also be great as part of a tapas spread to share.

At the kitchen we fry off chorizo, then use the same pan to cook our tomato sauce (so it's infused with the chorizo oil). We then add smoky paprika to the tomato sauce and delicious pequillo peppers. Soft butter beans are a classic ingredient in Spanish stews and we use tinned ones to make sure they're soft and delicious. The chicken is marinated in olive oil and paprika and roasted before being added to the dish at the end.