Instructions

1. Put the potatoes in pan of water, add the bay leaf and stock cube, then bring to the boil. When boiling, turn down the heat and simmer for 15 minutes, or until the potatoes are tender.
2. Meanwhile, cut the chicken into thin slices and mix with the paprika, cumin, oregano and one clove of garlic, minced. Set aside.
3. Thinly slice the red pepper and onion.
4. Heat the oil in frying pan and sautée the red pepper and onion for 5 minutes.
5. Chop the garlic and add to the pan. Stir for a minute, then add the chicken and garlic. Season with salt and pepper.
6. Stir for a couple of minutes, then add the vinegar. Let it bubble for a minute, then add a ladleful of the potato’s cooking water. Put a lid on and simmer for 5 minutes.
7. By now the potatoes should be cooked, so drain them, but keep back half of the cooking stock. Discard the bay leaf.
8. Add the beans to the chicken, stir to warm them through.
9. Add the potatoes, gently mixing them with the chicken and the sauce. Add more stock if you think it’s too dry. It should not be too saucy though, unless you want a stew!
10. Stir through the chopped herbs and serve.