Ingredients
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2 tablespoons Olive Oil
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1 pound 2 ounces skinless boneless Chicken
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1 Onion
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2 Garlic
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⅔ cup smoked Bacon
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1 teaspoon smoked Paprika
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½ Chorizo Sausage
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scant ½ cup red wine
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1 x 15-ounce can Tomato Puree
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1 tablespoon Tomato Paste
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1½ cups drained canned Lima Beans
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1¾ cups Spinach
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2 tablespoons roughly chopped Cilantro
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Sea Salt
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Freshly ground Black Pepper
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Steamed Rice
Directions
Steps
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1
Done
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Heat the oven to 315°F. Heat half the oil in a stovetop ovenproof dish over medium heat. Add the chicken and cook a few minutes, stirring, until lightly colored on all sides. Remove the chicken from the dish and set aside. Add the remaining oil to the pan with the onion, garlic and bacon, and fry 3 to 4 minutes. Stir in the smoked paprika and chorizo, and cook 3 minutes longer until blended. |
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2
Done
|
Add the red wine, tomatoes and tomato paste, return the chicken to the dish, then pour in enough water to just cover the ingredients. Cover the pot with a lid or aluminum foil, place in the oven and bake 1½ hours. |
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3
Done
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Stir in the lima beans, then cover and return the pot to the oven for 20 minutes longer until the butter beans have soaked up the juices and are heated through. |
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4
Done
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Remove from the oven and stir in the chopped spinach and half the cilantro. Season with salt and pepper to taste, then gently stir together. Sprinkle with the remaining cilantro and serve with steamed rice, or chunks of fresh bread and butter. |
