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Export 16 ingredients for grocery delivery
Step 1
Preheat oven to 375°F. Heat the oil in a large dutch oven or oven-safe pot over medium-high heat. Season the chicken parts liberally with salt and pepper. Brown the chicken pieces, a few at a time, until crisp all over but not cooked through. Remove the chicken from the pot and set aside.
Step 2
Add the chorizo to the pot and fry until the chorizo releases its oils, about 3 minutes. Stir in the onion and bell pepper and reduce the heat to low. Cook until softened, about 3-5 minutes. Mix in the garlic and chili powder and cook for an additional 2 minutes, stirring occasionally.
Step 3
Stir in the crushed tomatoes, tomato paste, chicken stock, potatoes, butter beans, thyme sprigs and bay leaf and bring to a light boil. Reduce to a simmer, cover, and cook for 10 minutes.
Step 4
Return the chicken to the pot. Cover and transfer to the oven. Cook for 30 minutes.
Step 5
Remove thyme sprigs and bay leaf. Taste and season with additional salt and pepper, if desired. Stir in the spinach until it wilts. Serve warm with crusty bread.