Chicken Chorizo & Butterbean Stew

1 tbsp olive oil 
4 chicken thighs 
400g pack soffritto mix OR just chop up a large carrot, 2 celery sticks and 1 large leek
80g chorizo, diced 
2 garlic cloves, crushed 
2 tsp smoked paprika 
500ml stock OR 500mls water with a chicken stock cube
400g can chopped tomatoes 
2 x 400g cans butter beans, drained and rinsed
handful flat leaf parsley, leaves roughly chopped 
crusty bread, to serve. 

1. Heat the oil in a casserole dish or large saucepan over a medium heat then brown the chicken thighs for 2-3 minutes on each side. Lift the chicken out onto a plate; set aside. Add the soffritto or chopped veggies to the pan with a pinch of salt and cook for 10 minutes, stirring occasionally, until softened. Stir in the chorizo, garlic and smoked paprika; cook for 2 minutes. 

2. Add the stock, tomatoes and beans, bring to the boil then reduce to a simmer. Return the chicken to the pan and cook for 25 minutes or until cooked through. Lift out the chicken onto a board and, once cool enough, shred the meat, discarding the skin and bones. Return the shredded chicken