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Trevor's Kitchen - The    Art and Soul of Cooking


4 tbsp olive oil

1.2 Kg whole chicken, cut into chunks through the bone

chicken breasts (cooked),skin removed and roughly chopped (for garnish)

50g chorizo, roughly chopped

rosemary sprig

onions, roughly chopped

garlic cloves, roughly chopped

tomatoes, roughly chopped

10g smoked paprika

pinch saffron

1.5 liter's chicken stock

250g bomba rice

100g runner beans, sliced

100g tinned butter beans

200g broad beans

100g tinned small white beans

1 tbsp roughly chopped parsley

salt and freshly ground black pepper


  • Heat the oil in a casserole or paella pan. Season the chicken and sauté in the pan until golden and cooked through

  • Add the chorizo, rosemary, onion, garlic, tomato, smoked paprika and saffron to the pan. Cook for 2–3 minutes until golden and soft.

  • Warm the chicken stock in a large saucepan

  • Add the the beans. Pour in the stock, bring to a gentle simmer and leave undisturbed for 25 minutes until all the stock has been absorbed.

  • Sprinkle with the chopped parsley cooked chicken breast and serve immediately.

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