Chicken, bean and spinach stew
- 100g cooking chorizo, chopped
- 515g pack Butcher’s Selection Boneless Chicken Thigh Fillets
- 400g can chopped tomatoes
- 300g can cannellini beans, drained and rinsed
- 300g frozen spinach
- Crusty bread
Heat a large pan over a medium heat. Cook the chorizo until beginning to crisp and release oil. Add the chicken and cook for 5 mins until browned.
Add the tomatoes, beans and spinach. Cook over a low heat for 20 mins.
Season with black pepper and serve with crusty bread.