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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 8 |
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Chicken and canned beans in a rich, spicy tomato based sauce. Can be served with tortillas, over rice or just as a stew. Makes fantastic leftovers too. Ingredients:
1 1/2 kg skinless chicken thighs, chopped |
2 onions, sliced |
2 red peppers, chopped |
150 g hot chorizo sausage, sliced (optional) |
3 teaspoons ground cumin |
2 teaspoons ground paprika |
1/2 teaspoon chili powder (or to taste) |
820 g canned tomatoes |
1/4 cup tomato paste |
1 cup chicken stock |
620 g canned red kidney beans, drained and rinsed |
1/4 cup cilantro, fresh and finely chopped |
Directions:
1. Heat a non-stick pan and spray with cooking oil spray.
2. Brown the chicken in batches and remove from the pan.
3. Add onions, peppers, and chorizo sausages (if using) to the pan and cook until the onions are soft.
4. Add the cumin, paprika and chilli.
5. Cook, stirring until the spices are fragrant.
6. Add undrained crushed tomatoes, tomato paste and chicken stock.
7. Simmer uncovered for 15 minutes to thicken slightly.
8. Return the chicken to the pan along with the beans and cilantro.
9. Heat through and serve.
10. Can be served with tortillas and salad or over rice, it's up to you!
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