Smokey Chicken & Bean Stew
Ready in 45 minutes
Serves : 4
By John Smith
1 large red onion; sliced
2 single garlic cloves; crushed
1 tablespoon olive oil
1 dessertspoon Smoked Paprika; (rounded)
1 large red pepper; cut into chunks
4 single skinless chicken thighs; cut into strips
150 grams chorizo; cut into strips
4 large Tomatoes; chopped
250 mililiters Chicken Stock
400 grams borlotti beans; rinsed and drained
2 teaspoons Sugar
2 teaspoons Plain flour; (heaped)
Cook the onion and garlic in 1 tbsp olive oil until softened.
Add the paprika and the red pepper and cook for a minute or two.
Add the chicken and chorizo and fry for five of minutes.
Stir in the tomatoes and sugar.
Use a little of the prepared stock to make a loose paste with the plain flour.
Add into the pot, together with the stock and bring to a simmer.
Add the beans and cook for another 20-30 minutes or until thickened to your liking.
Serve over boiled long-grain rice.