Anne-Marie says: "This is one of those dishes which tastes even better the following day - that's if you have any leftovers of course! Rice is an excellent accompaniment because there's plenty of juice to be soaked up."
Generous handful of coriander - chopped (leave some to garnish as well)
400g long grain rice
Put some rapeseed or sunflower oil into a large frying pan and gently heat. Add the onions & garlic & cook for around 10 minutes, stirring regularly before adding the peppers.
Season the chicken thigh pieces before popping them into the pan. Fry until they're opaque.
Next, add the chilli flakes & the smoked paprika, stirring well, then the tomatoes. Then join the mix together with the borlotti beans and the chorizo slices.
You may want to add some water (or a drop of red wine) to the pan at this stage, you just need to make sure there's plenty of liquid. Cover with a lid or some foil and let it bubble away on a low heat for 40-45 minutes.
Whilst the chicken is cooking, get the rice on and cook to packet instructions.
Five minutes before the chicken is ready, add the coriander and stir in saving some to use as a garnish when you serve.