The finished recipe. Spanish Chicken with Butter Beans and ChorizoIngredients 1 to 6. 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 OnionIngredients 7 to 12. 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 SaltStep 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.Step 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.Step 3. Return the chicken, cover and simmer for twenty-five minutes until the thighs pull apart with a fork.Step 4. Stir the spinach through until it wilts, add the vinegar, and check the salt.
Fuel8
