Heat half the oil in a pan, fry chicken thighs turning frequently until browned all over, Remove to a plate.
Add chorizo to the pan and cook for 2-3 minutes remove to plate alongside chicken. Add rest of oil to pan and fry onions for 3 minutes, add garlic and cook for a further minute. Add tomato puree, stock and tinned tomatoes to the pan, stir and bring to the boil.
Add chilli flakes, chicken, chorizo & beans, stir and simmer for 25-30 minutes or until chicken is cooked through.
Season with salt and pepper and serve with crusty bread.
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