Name: Spicy chicken & bean stew
Prep time: 15 min
Cook time: 1 h 20 min
Total time: 1 h 35 min
Yield: 6
Ingredients: 1¼ kg chicken thighs and drumsticks; 1 tbsp olive oil; 2 onions sliced; 1 garlic clove crushed; 2 red chillies deseeded and chopped; 250g frozen peppers defrosted; 400g can chopped tomatoes; 420g can kidney beans in chilli sauce; 2 x 400g cans butter beans drained; 400ml hot chicken stock; small bunch coriander chopped; 150ml pot soured cream; crusty bread to serve

Instructions

3 steps

Pull the skin off the chicken and discard. Heat the oil in a large casserole dish, brown the chicken all over, then remove with a slotted spoon. Tip in the onions, garlic and chillies, then fry for 5 mins until starting to soften and turn golden.

5 min

Add the peppers, tomatoes, beans and hot stock. Put the chicken back on top, half-cover with a pan lid and cook for 50 mins, until the chicken is cooked through and tender.

50 min

Stir through the coriander and serve with soured cream and crusty bread.

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