Spanish Beans with Chicken

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2 Serves.

This one-pan Spanish dish is often eaten with bread. However, we've added chicken to our dish to boost it into a more hearty meal. In saying that, the vegan option minus the chicken is just as good.

TIP: Add 1/4 tsp chilli powder at the same time as the paprika to heat things up a bit.

Cook time: 25 mins

Method

1. We've sliced the chicken breast lengthways into 3 pieces.  However, you can cut the chicken smaller to speed up cooking time.
2. Prepare all your other ingredients for a quick cook.  Heat a medium size pan to a medium heat and add 1 tsp of the oil.
3. Once heated brown the chicken pieces, not cooking all the way through, then remove from the pan.
4. Turn down the heat to low/medium and add the other tsp of oil.  Add the onion and gently fry for around 3-5 minutes until soft.
5. Turn up the heat to medium and add the garlic and smoked paprika.  Stirring for around 30 seconds, then add the zucchini & grape tomatoes.
6. Cook for around a minute, then add the passata and water.  Stirring until all the ingredients are combined.  Simmer for a few minutes until the zucchini starts to soften.
7. Add the olives, beans & salt.  Stirring occasionally and cook for a few minutes.  If the stew is too thick, add a little extra water.
8. Add the chicken (with any chicken juices) back into the pan & simmer until chicken is cooked through.  Chicken breast won’t take long to cook and will become dry if you overcook it.  Timing will depend how thick the pieces are, and you can check by cutting a piece if you are unsure.
9. Serve in a bowl and top with chopped parsley.