This hearty, satisfying one-pot is low fat and easy on the washing up
Prep:15 mins
Serves 6
1¼ kg chicken thighs and drumsticks (approx. weight, we used a 1.23kg mixed pack)1 tbsp olive oil2 onions, sliced1 garlic clove, crushed2 red chillies, deseeded and chopped250g frozen peppers, defrosted400g can chopped tomatoes420g can kidney beans in chilli sauce2 x 400g cans butter beans, drained400ml hot chicken stocksmall bunch coriander, chopped150ml pot soured cream and crusty bread, to serve
STEP 1Pull 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.STEP 2Add 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.STEP 3Stir through the coriander and serve with soured cream and crusty bread.
