Spicy Chicken & Bean Stew

Ingredients
1¼ kg chicken thighs and drumsticks
1 tbsp SPAR Olive Oil
2 onions, sliced
1 garlic clove, crushed
2 red chillies, de-seeded and chopped
400g can SPAR Diced Tomatoes
2 x 410g cans SPAR Butter Beans, drained
SPAR Chicken Stock diluted in 400ml hot water
Small bunch coriander, chopped

Method
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, and fry for 5 minutes until starting to soften and turn golden.

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

Stir through the coriander and serve with rice or bread.

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