Spanish beans with chicken & chorizo

Name: Spanish beans with chicken & chorizo
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 300g Pinto Beans; 1 chopped Onion; 1 tablespoon Paprika; Sprigs of fresh Thyme; Pinch Bay Leaves; Bunch Parsley; 4 Chicken Thighs; 250g Jersey Royal Potatoes; 250g Chorizo; 100g Spinach

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Serves 4 699 kcal per serving Prep 20 min Cook 45 min

Ingredients

300g Pinto Beans
1 chopped Onion
1 tablespoon Paprika
Sprigs of fresh Thyme
Pinch Bay Leaves
Bunch Parsley
4 Chicken Thighs
250g Jersey Royal Potatoes
250g Chorizo
100g Spinach

Instructions

Soak the beans in plenty of cold water for at least 4 hours or overnight. The next day, drain and rinse them, then place in a large heavy-based pan with the chopped onion, paprika, thyme sprigs, bay leaf and the chicken thighs. Pour in enough water or stock to cover. Bring to the boil, then reduce the heat, cover and simmer gently for about 45 minutes.
Remove the chicken to a plate. Add the potatoes and chorizo to the pan and continue cooking for about 30 minutes, until the beans and potatoes are tender.
Discard the skin and bones from the chicken and tear the meat into large pieces. Return it to the pan with the spinach and simmer for about 5 minutes, until the spinach has wilted and everything is heated through.
Adjust the seasoning if needed and finish with chopped parsley before serving.

Tips

Use bone-in chicken thighs for more flavor and to prevent the meat from drying out during the simmering process.
Rinse canned beans thoroughly to remove excess sodium and the metallic taste from the canning liquid.
Brown the chicken skin-side down first to render the fat and create a savory base for the stew.

Variations

Spicy Kick: Add a diced red chili or a pinch of hot pimentón if you prefer a spicier stew.
Green Addition: Stir in a handful of fresh spinach or kale at the end until just wilted.