Heat the oil in a large pot with lid. Cook the chopped chicken breasts for 4 mins on each side. Remove from the pot.

Thickly slice the chorizo, then cook it for a couple of minutes until starting to brown.

Thinly slice the garlic and onion. Chop up peppers and mushrooms. Tip it all in and cook for 5 mins.

Tip in the tomatoes and beans, 200ml water and season. Return the meat to the pot and add the thyme.

Season with herbs and spices.

Simmer for 30-35 mins with lid on (top the stew up with water if it looks like it’s becoming dry) until cooked.

Cut into a thick chunk of chicken to check that it is cooked through.