Ingredients

• 1kg chicken thighs

• 400g chopped tomatoes (1 can)

• 400g butter beans (1 can, drained)

• 90g chorizo, sliced

• 1 red bell pepper, chopped

• Handful fresh spinach

• 1 red chilli, sliced

• 1 large onion, chopped

• 4 garlic cloves, minced

• 1½ tbsp smoked paprika

• 1 tbsp thyme (fresh or dried)

• 1 tbsp olive oil

• 150ml chicken stock

• Handful fresh parsley, chopped

• Salt & pepper

Instructions

1. Brown the chicken
Heat a pan over medium heat. Add the chicken thighs with a pinch of smoked paprika and cook for 10–12 minutes until golden and cooked through. Remove and set aside.

2. Cook the chorizo
In the same pan, cook the chorizo until crispy, then remove and set aside.

3. Sauté the base
Add onion, garlic and chilli to the pan and cook for 5–7 minutes until softened. Add the pepper and cook for another 5 minutes.

4. Build the stew
Return the chorizo to the pan. Add smoked paprika, thyme, salt and pepper. Stir well.

5. Add liquids
Pour in the chopped tomatoes and chicken stock. Stir and simmer for a few minutes.

6. Add greens and beans
Add spinach and allow to wilt, then stir through the butter beans.

7. Finish cooking
Return the chicken to the pan, nestling it into the sauce. Cover and simmer for 15–20 minutes.

8. Serve
Garnish with fresh parsley and a squeeze of lemon if desired.