Chicken & Butterbean Stew

Serves 2

Ingredients

4 Chicken Thighs

1 Medium Onion

3 Garlic Cloves

1 Pepper

1tbsp Smoked Paprika

1tbsp Dried Oregano

400g Chopped Tinned Tomatoes

400g Tinned Butterbeans

2tbsp Rapeseed Oil

500ml Chicken Stock

Method

Remove the skins and the bones from the chicken thighs and dice into chunks. Chop the onion, garlic and pepper ready for cooking.

Heat the oil in a pan. Then add the chicken, onion, garlic and pepper and sauté until the chicken has cooked through. Add the smoked paprika and dried oregano then stir until the chicken is coated. Add the tinned tomatoes and butterbeans, stir thoroughly and simmer for 10 minutes stirring from time to time. 

After this time add the chicken stock stir thoroughly and simmer for 20-30 minutes stirring occasionally, or until the sauce has thickened.

Serve with either rice or crusty bread.