This dish is great for a casual get-together, just plonk it on the table with a big salad and bread and it’s done
Prep:15 mins
Serves 4
300g dried pinto or cannellini bean1 onion, chopped1 tbsp paprikathyme sprigs, bay leaves and bunch of parsley, tied together in a bundle4 chicken thighs, skin on250g small potatoes, cut into chunks250g piece chorizo, chopped into large chunks100g pack baby spinach
STEP 1Soak 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.STEP 2Remove 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.STEP 3Discard 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.
