Use storecupboard pulses and tasty chicken thighs in this healthy paprika-flavoured casserole with peppers and tomato
Prep:10 mins
Serves 4
1 tbsp olive oil1 large onion, chopped2 celery sticks, chopped1 yellow pepper, deseeded and diced1 red pepper, deseeded and diced1 garlic clove, crushed2 tbsp paprika400g can chopped tomato150ml chicken stock2 x 400g cans butter beans, drained and rinsed8 skinless chicken thighs
STEP 1Heat oven to 180C/160C fan/gas 4. Heat the oil in a large flameproof casserole dish. Add the onion, celery and peppers, and fry for 5 mins. Add the garlic and paprika, and cook for a further 3 mins.STEP 2Stir in the tomatoes, stock and butter beans, and season well. Bring to the boil, then nestle the chicken thighs into the sauce. Cover with a tight-fitting lid and put in the oven for 45 mins.
