A paprika-spiced casserole that’s campsite-friendly and warming for the tum- pinto beans stretch the dish a little further
Prep:10 mins
Serves 4
drizzle of oil1 large onion, chopped6 rashers smoked streaky bacon, chopped8 chicken portions (we used thighs and drumsticks), skin removed1 tbsp smoked paprika2 x 400g cans chopped tomatoes with garlic200g barbecue sauce (measure by filling half a 400g can if you don’t have scales)1 tbsp dried oregano or mixed dried herbs2 x 400g cans pinto beansgrated cheddar and tortilla chips, to serve (optional)
STEP 1Heat the oil in a large casserole dish with a lid. Add the onion and bacon, and cook over a medium heat for 15 mins, until the onion is really soft and starting to brown, and the bacon is crisp. Push to the side of the pan, increase the heat and add the chicken pieces. Cook for a few mins until the meat is nicely browned, but don’t worry if it’s not evenly coloured. Add the paprika, tomatoes, along with half a can (200ml) water, the barbecue sauce, herbs, a pinch of salt and a generous amount of black pepper. Cover with a lid, lower the heat to a gentle simmer and cook for 45 mins, stirring occasionally.STEP 2Check that the chicken is tender – if not, cover again and cook for 15 mins more. Add the beans and simmer, uncovered, for 20 mins until the sauce is thickened. Serve in bowls topped with grated cheddar and tortilla chips, if you like.
