Chicken with Chorizo and Cannellini

Ingredients

• 14 ounce .5 can cannellini beans drained canned
• 1  chicken supreme skinless free-range or breast
• 2 cups chicken stock see 
• 4 ounces chorizo sausage sliced chopped
• 0.5 ounces approximately 4 kale generous trimmed a
• 1 teaspoons olive oil extra-virgin not
• 1 serving paprika smoked sweet for garnish

Equipment

• bowl
• frying pan
• sauce pan
• knife
• spatula
• cheesecloth

Directions

1. In a saucepan, bring the stock to a gentle boil, lower in the chicken and cook, still gently, for 10 minutes or until all trace of pink has disappeared. Pierce with the point of a knife to check.
2. Meanwhile, cook the kale, which you've roughly torn into pieces, in boiling salted water for about 5 minutes (if it's tough) and drain. Then heat the oil in a frying pan, throw in the chopped chorizo, add the drained cannellini and, stirring, warm everything through, moistening with a couple of tablespoons or so of the chicken stock - or more if you want this soupier.
3. Tip the beans and chorizo into a shallow bowl or lipped plate, roughly arrange the kale on top (drizzling with a little extra-virgin olive oil if you like) and then lift the cooked chicken out of the stock with a spatula and sit this on top of the kale.
4. Sprinkle the pale chicken breast with the paprika and gaze at your Spanish still life of a supper before eating it.