White Bean Chicken Stew

• 1/4 pound of boneless chicken breasts - chopped in chunks.
• 1 2 oz spanish chorizo coarsely chopped
• 1 medium onion, chopped
• 1 large garlic clove, finely chopped
• 1/2treen bell pepper, chopped
• 1/2 teaspoon Sriracha hot chilli sauce
• 1/2teaspoon curry
• 1/4teaspoon salt
• 2 tablespoons olive oil
• 2 1/2to 3 cups chicken broth
• 2 (15- to 19-oz) cans white beans without its water
• 1 can of cocunut milk (80g)

1. Cook chorizo,chicken, onion, garlic, bell pepper, chilli sauces, and salt in oil in a 3-quart heavy saucepan over moderate heat, stirring, until vegetables are softened, about 10 minutes. Add broth (2 1/2 cups for smaller cans of beans or 3 cups for larger) and beans and curry and simmer, partially covered, 15 minutes. Lightly mash beans with a potato masher to slightly thicken.
2. Cooks' note:
3. Soup keeps, chilled and covered, 2 days.

chicken breasts, onion, garlic, green bell pepper, chilli sauce, curry, salt, olive oil, chicken broth, white beans, cocunut milk

Taken from www.epicurious.com/recipes/member/views/white-bean-chicken-stew-1253091 (may not work)