Spanish beans with chicken & chorizo

Method4 steps

1. 1

   Step 1: Pick over the dried pinto beans (300 g) and soak them in a large bowl of plenty of cold water for at least four hours or overnight in the refrigerator. After soaking, drain, rinse and drain again. Peel and chop the onion (1). Wash the thyme sprigs and parsley (1 bunch), then tie them together with the whole bay leaves into one herb bundle. Put all the soaked drained beans, chopped onion, paprika (1 tbsp), tied herb bundle and four raw skin-on, bone-in chicken thighs into a large heavy-based pot.

   Uses 300 g dried pinto beans · Cold water to generously cover the dried beans for soaking · 1 onion, chopped · 1 tbsp paprika · Fresh thyme sprigs for a tied herb bundle, as desired · Bay leaves for the tied herb bundle, as desired · 1 bunch fresh parsley for the tied herb bundle · 4 raw skin-on, bone-in chicken thighs

2. 2

   Step 2: Pour in enough of the fresh braising water to cover the assembled beans and chicken. Bring to a full boil, then reduce the heat, cover and simmer for forty-five minutes, until the chicken is cooked through at 74 °C /165 °F in the thickest part away from bone. Continue if needed before lifting the chicken out.

   Simmer beans and raw chicken until chicken fully cooked · 45 minUses The complete assembled bean-chicken pot · Fresh water to cover the assembled beans and chicken for braising

3. 3

   Step 3: Lift the fully cooked chicken thighs onto a clean plate and cover while finishing the stew. Scrub and cut all the small potatoes into chunks; cut the chorizo (250 g) into large chunks. Add all the prepared potatoes and chorizo to the same simmered bean pot. Cook for thirty more minutes until the beans and potatoes are tender and the chorizo is cooked through according to its product guidance.

   Simmer beans potatoes and chorizo until tender · 30 minUses All cooked thighs plus the simmered bean broth · 250 g small Jersey Royal potatoes, cut into chunks · 250 g chorizo, cut into large chunks

4. 4

   Step 4: Remove and discard the skin and bones from the held cooked chicken thighs and tear all the cooked meat into large chunks. Wash the baby spinach (100 g). Return all the prepared cooked chicken meat to the stew with all the spinach and simmer for five minutes until the spinach is wilted and the complete dish is thoroughly hot. Remove and discard the tied herb bundle before serving as four portions.

   Heat cooked chicken and spinach through in stew · 5 minUses The complete cooked stew · All four held cooked thighs · 100 g baby spinach