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One Pan Chicken, Beans and Spinach
One Pan Chicken, Beans and Spinach

One Pan Chicken, Beans and Spinach

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Cook Minutes 55 Min
Prep : 15 minutes Cook: 40 minutes DIFF : A Little More Effort
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4 Servings
Servings
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
4 x 100 g chicken thigh fillets, skin removed
1 small leek, trimmed, washed, and finely sliced
2 cloves garlic, finely chopped
1 tsp fennel seeds, lightly crushed
Pinch chilli flakes (optional)
1 cup salt-reduced chicken stock
400 g can Wattie's Chopped Tomatoes in Juice
400 g can Wattie's Pinto Beans in Springwater, drained
½ x 350 g bag Wattie's Frozen Free-Flow Spinach
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Step 1
Heat a dash of oil in a deep-frying pan. Add the chicken thigh fillets and brown in a single layer over a medium high heat. Remove chicken from the pan and set aside.
Step 2
Reduce the heat. Add leeks and garlic and cook over a medium low heat to soften. Add fennel seeds, chilli flakes and pour over chicken stock and Wattie’s Chopped Tomatoes in Juice. Add Wattie’s Pinto Beans and stir to mix. Return the chicken to the pan. Bring the sauce to the boil. Reduce heat and continue cooking with the lid off, making sure the sauce is just bubbling, for 30 minutes.
Step 3
Add Wattie’s Frozen Free-Flow Spinach and stir into the sauce. Continue cooking until spinach is hot and chicken is cooked. Serve with crusty bread.
Kraft Kitchen Tips!
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To freeze: Allow cooked recipe to cool before transferring to a sealable container. Name and date before freezing. Can be frozen for up to 1 month.
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