Ingredients

The following ingredients have 2 Servings
  • 1 tsp olive oil
  • ½ x 150g pack diced chorizo*
  • 3 skinless chicken thigh fillets, sliced into thick strips
  • 2 roasted peppers from a jar, sliced
  • 2 garlic cloves, crushed
  • 1 x 400g tin chopped tomatoes
  • 50g black pitted olives, halved
  • 1 x 215g tin butter beans, rinsed and drained
  • 1 x 100g bag baby leaf spinach
  • small handful of chopped parsley

Instruction

  • Heat the oil in a large sauté pan and fry the chorizo for 2-3 minutes over a medium heat until golden and crisp. Remove with a slotted spoon and set aside on a plate. Season the chicken, then brown in the fat remaining in the pan; about 6-8 minutes over a high heat.
  • Stir in the peppers and garlic, followed by the chopped tomatoes, olives and butter beans with 100ml water and some seasoning. Return the chorizo to the pan and simmer for 8-10 minutes until thickened and rich.
  • Stir in the spinach, cover and leave to wilt for 2 minutes. Check the seasoning. Divide between two bowls, scatter with parsley and serve with crusty bread, if you like. Extra portions freeze well. *Check your chorizo is gluten-free, if required.