- 300g dried pinto or cannellini bean
Slightly kidney-shaped with squarish ends, cannellini beans are from Italy and are creamy white…
- 1 onion, chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 1 tbsp paprika
A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…
- thyme sprigs, bay leaves and bunch of parsley, tied together in a bundle
This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
- 4 chicken thighs, skin on
- 250g small potatoes, cut into chunks
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 250g piece chorizo, chopped into large chunks
A coarsely textured, spiced pork sausage widely used in Spanish and Mexican cooking. It is made…
- 100g pack baby spinach
Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…
Soak the beans for at least 4 hrs or overnight in a large bowl with plenty of water to cover. Next day, rinse and drain, then put in a large heavy based pan with the onion, paprika, herb bundle and chicken. Pour over enough water or stock to cover, bring to the boil, then reduce the heat, cover and simmer for 45 mins.
Remove the chicken to a plate, then add the potatoes and chorizo to the pan. Continue cooking for 30 mins until the beans and potatoes are tender.
Discard the skin and bones from the chicken and tear into large chunks. Return the chicken to the pan with the spinach and simmer for 5 mins.