Chicken and Bean Stew

Our chicken and bean stew is a fantastic combination of flavors. The great thing is it can be done in thirty minutes. I use white kidney beans, but you can use the beans of your choice. I also use boneless skinless chicken breast but use the cut of your choice. Just make sure you adjust the cooking time accordingly.

Ingredients

red onion 1 small, sliced

garlic 2 cloves, crushed

olive oil

chili powder 1 tbsp

red pepper ½, cut into chunks

chicken thighs 4 skinless, cut into strips

chorizo ½ pack, cut into strips

tomatoes 4, chopped

chicken stock 300ml

borlotti beans 400g tin, rinsed and drained

coriander ½ small bunch, chopped

wholemeal pitta bread to serve

Method

STEP 1

Cook the onion and garlic in 1 tbsp olive oil until softened. Add the chili powder and pepper and cook for a minute. Add the chicken and chorizo and fry for a couple of minutes.

STEP 2

Stir in the tomatoes and stock and bring to a simmer. Add the beans and cook for another 15-20 minutes until thickened. Stir in the coriander and serve in bowls with the pitta bread.