It’s hard to beat the simple pleasure of a comforting stew. Seasoned with herbs and packed with hearty cannellini beans and fresh spinach, our chicken and chorizo stew is bowl food at its best. Quick and simple to prep, serve everything up in deep bowls along with fresh garlic ciabatta perfect for dunking.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Diced Chicken Breast
Dried Italian Herbs
Chicken Stock Powder
Ciabatta(ContainsCereals containing Gluten)
Half, peel and thinly slice the onion. Peel and grate the garlic (or use a garlic press). Drain and rinse the cannellini beans in a colander.
In a large saucepan, heat a splash of oil over high heat. Once hot add the chicken and fry, turning occasionally, until golden brown all over, 4-5 mins. Remove from the pan and set aside. Preheat your grill to high heat.
In the now empty saucepan, heat another little splash of oil over medium heat and a knob of butter (if you have it!) over medium heat. Pop in the onion and cook until so and starting to colour, 4-5 mins. Stir half the garlic, the Italian herb mix, tomato puree, chorizo and sugar (see ingredients list for amount) into the pan. Cook for one minute more.
Mix in half of the beans, the water (see ingredients for amount) and the stock. Bring to the boil, stir to dissolve the stock, then reduce the heat to medium. Simmer for 5 mins. Mash the other half of the beans, then stir into the stew. TIP: This will help thicken the stew. Pop the chicken back into the pan and simmer gently until the chicken is cooked through, 5 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle!
While the chicken is cooking, mix the rest of the garlic, a pinch of salt and a drizzle of olive oil together in a small bowl. Slice the ciabatta in half lengthways (as if you were making a sandwich!) and drizzle the garlic oil over the cut side. Pop onto a baking tray and place under the grill until nicely toasted, 4-5 mins.
Just before you serve, stir in the spinach leaves one handful at a time. Cook until just wilted, 2 mins. Chop the ciabatta into wide chunks. Serve your stew in deep bowls with the garlic bread on the side. Enjoy!