Chicken, Kidney Beans and Spinach Stew

This is very easy. I’ve had way too much food at Christmas and I’ve been eating rings around myself for days. I woke up with the HUNGER again today and just knew I needed a hearty lunch. Quick scan of the press and fridge lead me to this beauty. 

Pricing:

Not too sure of the pricing if I’m honest as everything came from existing stock. It won’t have been too much though. What I made was enough for two hungry hippos. Sorry I mean adults. 

Ingredients: 

1 can of kidney beans; 3 medium tomatoes; 1 chopped fillet of chicken; ; 1 onion; 2 cloves of garlic; 1 teaspoon of fennel powder; 1 teaspoon of cummin powder; 1 teaspoon of chili powder; 3 large handfuls of spinach; 2 tablespoons of sour cream.

Method:

In a deep pan, pour your drained kidney beans, add your sliced onion and your chopped tomatoes. Pour a glug of olive oil, reduce the heat to a very low setting and cover the pan. Let it cook down for 15 min. Once the liquid has come out of the tomatoes, give the pan a good stir and add your spices and grated garlic. Cover and let it cook for 5 more minutes. Add the chopped chicken and let it steam in the hot mixture for 15 min or until cooked through. At the end add your spinach and toss it in a couple of times. Serve the meal with a spoonful of sour cream. Delicious!