a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Heat a drizzle of oil in a large frying pan on medium-high heat.
c) Once the oil is hot, add the chicken and season with salt and pepper. Fry, turning frequently, until browned all over, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

a) While the chicken cooks, peel and grate the garlic (or use a garlic press).
b) Drain and rinse the black beans in a sieve, then put half of them into a bowl and roughly mash with a fork. Add the remaining whole beans to the bowl.
c) Drain the sweetcorn in the sieve.

a) Once the chicken is browned, stir in the Mexican style spice mix (add less if you don't like heat), sweetcorn and half the garlic. Cook, stirring, for 1 min.
b) Pour in the passata, water for the sauce (see ingredients for amount), chicken stock paste and black beans (whole and mashed), then stir to combine.

a) Season the sauce with salt, pepper and sugar (see ingredients for amount). Bring to the boil, stirring continuously, then reduce the heat to medium.
b) Simmer until the mixture has thickened and the chicken is cooked, 6-8 mins. Stir every 2 mins or so. IMPORTANT: The chicken is cooked when no longer pink in the middle.
c) While the stew simmers, grate the cheese.

a) Halve the ciabatta and lay onto a baking tray, cut-side up.
b) Spread over the remaining garlic and drizzle with the olive oil for the garlic bread (see ingredients for amount). Season with salt and pepper.
c) Bake the garlic bread on the top shelf of your oven until golden, 5-6 mins.
d) Once the stew is cooked, stir in the spinach a handful at a time until wilted and piping hot, 1-2 mins. Add a splash of waterif needed.

a) Remove the stew from the heat, then taste and add salt and pepper if you feel it needs it.
b) Serve in bowls with the cheese scattered on top and the garlic ciabatta alongside. Enjoy!