Heat the oil in a large pan. Cook the
chorizo, onion and chicken over a high
heat for 5 mins. Add the tomato and
cook for a further 2-3 mins until pulpy.
Stir in the beans, potato and stock.
Bring to the boil, then cover and gently
simmer for 20 mins until the potato is
soft and the chicken cooked through.
Stir through the parsley and serve.
You can cool and freeze the stew for
up to 2 months. To serve, defrost and
heat through thoroughly.