Spicy chicken & bean stew

• chicken thighs↗1¼ kg kg

  and drumsticks (approx. weight, we used a 1.23kg mixed pack)

• olive oil↗1 tbsp tbsp
• onions↗2

  sliced

• garlic clove↗1

  crushed

• red chillies↗2

  deseeded and chopped

• frozen peppers↗250g g

  defrosted

• chopped tomatoes400g can g
• can kidney beans↗420g g

  in chilli sauce

• butter beans↗2 x 400g cans

  drained

• hot chicken stock↗400ml ml
• coriandersmall bunch

  chopped

• pot soured cream150ml ml

  and crusty bread, to serve

Step-by-step instructions

1. 1

   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.

2. 2

   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.

3. 3

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