Slow Cooked Spanish Stew
Ingredients
- 1 large chicken breast, or 4 thighs, cut into bite size pieces,
- 60 g chopped chorizo (optional),
- 260 g chopped baby potatoes,
- 1 stalk celery, finely chopped,
- 1 carrot, finely chopped,
- 60 g chickpeas, drained,
- 200 g tinned chopped tomatoes,
- 50 g baby leaf spinach,
- 140 g chopped vine tomatoes,
- 1 sliced red bell pepper, seeds removed,
- 1 sliced medium red onion,
- 1 handful small green pitted olives, (about 60g),
- 1/4 tsp ground cumin,
- 1/2 tsp ground cinnamon,
- 2 tsp smoked paprika,
- 2 tsp dried Thyme,
- Salt and pepper to season,
- Around 400-500ml water,
- 1 reduced salt chicken stock cube,
- 1 tbsp tomato pureé paste,
- 1 tsp sugar,
- 1 tbsp vegetable oil
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