Spicy Chicken & Bean Stew

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

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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