Ingredients
1 & 1/2 lbs. chicken tenderloins
1 tsp. paprika
pepper
2 Tbsp. olive oil
1 onion, halved and thinly sliced
8 oz. chorizo
2 cloves of garlic, minced
1 (14.5 oz.) can diced tomatoes
1/2 cup low-sodium chicken broth
2 (16 oz.) cans butter beans, drained and rinsed (I could not find these in the store, so I bought 1 (16 oz.) bag dried lima beans and prepared them ahead of time)
2 Tbsp. fresh parsley (optional)
Directions
Prep butter beans (or lima beans) according to package.
Pat chicken dry with paper towels and sprinkle with paprika and pepper. Heat 1 Tbsp. of oil in large skillet or pot, over medium-high heat until just smoking. Add chicken and cook until lightly browned, about 1 & 1/2 minutes per side.
Transfer to plate.
Add remaining oil, onion, and chorizo to empty skillet. Cook until onion is soft and chorizo is beginning to brown, about 5 minutes.
Add garlic and cook 1 minute. Add tomatoes, broth, and butter beans and cook until slightly thickened, about 3 minutes.
Cut chicken into 1 in. pieces and return to pan, with any accumulated juices. Simmer until chicken is cooked through, 3-5 minutes.
Stir in parsley and enjoy!
Recipe adapted from: 30-Minute Suppers
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