Spanish Chicken with Butter Beans and Chorizo
Makes 2 servings

INGREDIENTS
320 g Chicken thigh, skinless and boneless (Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.)
30 g Chorizo (As sold. This is where the fat in the dish is.)
320 g Butter beans, tinned and drained (One large tin, drained. They break down slightly and thicken the sauce. Drained weight.)
400 g Chopped tomatoes, tinned
150 g Red pepper
100 g Onion
2 cloves, about 6 g Garlic
1 tsp, about 2 g Smoked paprika
200 ml Chicken stock (Made up from a cube or a pot.)
100 g Spinach
A splash to finish Red wine vinegar
To taste Salt

METHOD
1. Fry the chopped chorizo in a dry pan over a medium heat until its fat runs, then brown the seasoned thighs in it for three minutes a side and lift them out.
2. Cook the sliced onion and pepper in the same pan for six minutes, add the garlic and paprika for a minute, then the tomatoes, beans and stock.
3. Return the chicken, cover and simmer for twenty-five minutes until the thighs pull apart with a fork.
4. Stir the spinach through until it wilts, add the vinegar, and check the salt.

Contains celery and sulphites.
Some chorizo contains milk protein. Check the label.
Nearly every stock cube and pot lists celery. Home-made stock without it carries no flag.

RECIPE NOTES
The chorizo fat is the only oil in the pan. Thirty grams gives enough to brown the chicken and colours the whole dish.
No gluten and no dairy. Butter beans are 6 g of protein per 100 g, so the beans add about 10 g a serving on top of the chicken.

Full recipe: https://www.getfuel8.com/recipes/spanish-chicken-butter-beans
