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Chicken and beans paprika stew

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.
Print Recipe
Prep Time 5 minutes
Cook Time 45 minutes
Resting Time 4 hours
Total Time 1 hour
Servings: 4 people
Cuisine: Fusion
Calories: 1234
Ingredients Method

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

Method
 

  1. Peel and thinly slice the onion & garlic, deseed & slice the red pepper. Roughly chop the tomatoes and carrots.
  2. 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.
  3. 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.
  4. 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.
  5. Serve with the coriander or parsley leaves scattered over the dish.