Instructions
Step 1: Begin by soaking the pinto beans in a large bowl, covering them generously with water. Allow them to soak for at least 4 hours, or ideally overnight, to soften them thoroughly. The next day, drain and rinse the beans well. Place the soaked beans into a large heavy-based pan along with the chopped onion, vibrant paprika, and a fragrant herb bundle consisting of thyme sprigs, bay leaves, and parsley. Nestle the four chicken thighs among the ingredients. Pour enough water or stock over everything to fully cover the mixture. Bring this to a gentle boil, then lower the heat to maintain a simmer. Cover the pan loosely and let the ingredients meld and cook for about 45 minutes. This slow simmer softens the beans and infuses the chicken with rich flavor. Step 2: After this initial cooking period, carefully remove the chicken thighs and place them on a plate. To the bubbling pan, add the quartered Jersey Royal potatoes and slices of smoky chorizo. Continue to simmer the stew uncovered for another 30 minutes. This simmering will tenderize the potatoes and allow the chorizo’s flavors to permeate the dish, while the beans soften beautifully. Step 3: Once the beans and potatoes have reached a tender, melt-in-your-mouth texture, turn your attention back to the chicken. Discard the skin and bones, then tear the meat into large, rustic chunks. Return the shredded chicken back into the pan along with a generous handful of fresh spinach. Stir gently and cook for an additional 5 minutes, just until the spinach wilts and blends into the stew. TIP: For an even richer flavor, consider using homemade chicken stock instead of water. Also, avoid stirring too vigorously after adding the spinach to keep its fresh texture intact. Serve this comforting stew with crusty bread to soak up the delicious broth, and enjoy its warming depths of flavor.
