Chicken with Chorizo and Butter Beans

4 chicken pieces
1 teaspoon smoked paprika
1 tablespoon olive oil
½ pound Mulay’s Chorizo; cooked and crumbled
1 onion, finely diced
2 cloves garlic, crushed
1 bunch parsley, chopped
3/4 pound chopped tomatoes
16 ounces butter beans
1 sprig thyme
1 bay leaf
salt and pepper

Sprinkle the chicken with the smoked paprika, then heat the oil in a heavy casserole and brown all over. Remove the chicken and add the chorizo to the pan Cook until almost done and add the onion; cook over a low heat for about 5 minutes. Add the garlic and a tablespoon of parsley. Cover and cook gently for another 10 minutes. Add the tomatoes and beans and give it a stir. Add a little water if the mixture is a bit thick. Return the chicken to the pot, along with the thyme and bay leaf. Turn up the heat and bring up to a simmer. Lower the heat to its lowest setting, cover the pot and let it bubble away gently for 30 minutes or so. Remove the lid and simmer for another 15 minutes, until the sauce is thick and rich. Stir in a generous pinch of parsley and serve with warm crusty bread and a salad.  Serves 4.