Spanish Chicken and Chorizo Stew with Butter Beans, Olives and fresh Coriander

We served this stew on a bed of basmati rice with chopped sundried tomatoes and coriander spooned through the rice. It really was delicious and we have enough leftovers for tomorrow. I just know it's going to be the kind of dish that just improves exponentially when kept overnight in the fridge. What is that magic?

Ingredients

• 2 tbsp olive oil
• Pack of 6 chicken thighs, 
• 2 medium onions, diced
• 4 cloves of garlic, chopped
• 2 green peppers, small diced
• 2 carrots, small diced
• 1 tbsp tomato puree
• 1 tsp ground coriander
• 1.5tsp sweet smoked paprika
• 0.5tsp dried oregano
• 6 cooking chorizo (M&S), sliced
• 1 400g chopped tomatoes
• 300ml white wine
• 1 pint of water plus 1 chicken stock cube
• 1 tin butter beans
• 1 tin borlotti beans
• 1 jar green pitted olives
• handful chopped coriander
• s&p

Fry the seasoned chicken thighs in the oil and remove from pan. Then soften the onions, garlic, carrots and peppers in the pan with the ground coriander, smoked paprika & oregano. Then add the wine and reduce by half. Then put the chicken back in and add the chorizo, stock and tinned tomatoes, seasoning and tomato puree. Bring to boil then simmer for one and a half hours. When the chicken is tender and falling off the bones, add the beans, olives and return to the boil for 10mins. Throw in the coriander, season to taste and serve.