Chicken thighs slow-cooked with chorizo, onions, peppers, tomatoes, spinach and white beans, served with a warm flatbread. A rustic, hearty Spanish stew.
How to heat
- Heat the stew pouch in boiling water for 12 minutes, then rest for 1 minute.
- Poach the flatbread in the bag for 8 minutes (or warm in a toaster).
- Pour onto a plate and enjoy.
⚠️ Caution: contents will be hot.
