• Preheat your oven to 220°C/200°C fan/gas mark 7 (to avoid turning on your oven toast the bread in the toaster instead).
• Place a large pan over medium-high heat with a drizzle of oil. Season the chicken with salt and pepper. 
• Once the oil is hot, lay the chicken into the pan and cook until browned, 8-10 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.
• Fry together with the chorizo for the final 5 mins of cooking time.

TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

• Roughly chop the tomatoes.
• Peel and grate the garlic (or use a garlic press).
• Add the creme fraiche, tomato, garlic, paprika, stock, sun dried tomato paste, oregano, 1 tsp sugar (per 2P) and 50ml water (per 2P) to the pan.
• Simmer, covered, until the chicken is cooked, 12-15 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle. 

• Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.
• Taste and season with salt, pepper and sugar if needed. Add a splash of water if it's a too thick.
• Meanwhile, halve the ciabattas and pop into the oven, cut-side up, to warm through, 2-3 mins. 

• Share the chicken stew between bowls.
• Sprinkle the cheese over the top.
• Serve the ciabatta alongside for dipping.