Instructions

1. Slice the onion, red pepper, carrot and chorizo. Chop the chilli.
2. Heat one spoonful of oil in a large pan, add the onion & chorizo, then 5 minutes later the carrots and pepper. Stir for 3-5 minutes.
3. Add the spices, stir for a minute. Add the tomato purée, stir to coat then add the chopped tomatoes. Wash the tin out with some water and add this to the stew. Season with pepper.
4. Bring to the boil then gently simmer for 20 minutes under cover.
5. Drain the beans and add these to the stew together with the chicken bits. Stir and cook for another 10-15 minutes.
6. Meanwhile make the salsa: put the chilli, fresh coriander, chopped spring onion, lime zest and juice into a small food processor and blitz until you get a rough pasta. Season with salt and pepper to your liking.
7. When the stew is ready - i.e. it has a thick sauce and the veggies are tender - turn off the heat and mix in the salsa.