Name: Chicken and beans paprika stew
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Ingredients: 4 chicken thighs/drumsticks or 2 legs; 1 red onion; 2 cloves of garlic; 1 Tbsp paprika; ½ tsp hot paprika ( or cayenne), optional; 1 tsp cumin; 1 Tbsp tomato paste; 2 ripe tomatoes; 2 carrots; 500 ml chicken stock; 1 bay leaf; 1 red bell pepper; 1 tin (400 ml) black beans, drained; 1 handful coriander or parsley leaves (chopped); Salt & pepper

Chicken and beans paprika stew

3 Sep 2018

by Dinna

Prep Time

5 minutes

Cook Time

45 minutes

Total Time

50 minutes

Background

This chicken and bean paprika stew is the perfect meal for midweek suppers. It’s very easy to make, it’s filling, it can be cooked in advance and it’s really yummy. Serve it with boiled potatoes, a mash or just crusty bread.

Ingredients

4 chicken thighs/drumsticks or 2 legs
1 red onion
2 cloves of garlic
1 Tbsp paprika
½ tsp hot paprika ( or cayenne), optional
1 tsp cumin
1 Tbsp tomato paste
2 ripe tomatoes
2 carrots
500 ml chicken stock
1 bay leaf
1 red bell pepper
1 tin (400 ml) black beans, drained
1 handful coriander or parsley leaves (chopped)
Salt & pepper

Instructions

Peel and thinly slice the onion & garlic, deseed & slice the red pepper. Roughly chop the tomatoes and carrots.
Heat a Tbsp of olive oil in a large casserole dish and sauté the onion and garlic. Add the chicken pieces and gently brown them on each side.
Add the paprika and cumin, stir for 30 seconds, then add the tomato paste and carrots. Stir for a few seconds, until sticky, then pour in the stock. Add the bay leaf.
Gently simmer under cover for 45 minutes, then add the pepper slices. Cook for another 15 minutes, then add the beans. Cook for 5 minutes to warm through.
Serve with the coriander or parsley leaves scattered over the dish.