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.

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

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.

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.