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Smokey Chicken & Bean Stew


Smokey Chicken & Bean Stew

Ready in 45 minutes
Serves : 4

By John Smith


1 large red onion; sliced
2 single garlic cloves; crushed
1 tablespoon olive oil
1 dessertspoon Smoked Paprika; (rounded)
1 large red pepper; cut into chunks
4 single skinless chicken thighs; cut into strips
150 grams chorizo; cut into strips
4 large Tomatoes; chopped
250 mililiters Chicken Stock
400 grams borlotti beans; rinsed and drained
2 teaspoons Sugar
2 teaspoons Plain flour; (heaped)


Cook the onion and garlic in 1 tbsp olive oil until softened.

Add the paprika and the red pepper and cook for a minute or two.

Add the chicken and chorizo and fry for five of minutes.

Stir in the tomatoes and sugar.

Use a little of the prepared stock to make a loose paste with the plain flour.

Add into the pot, together with the stock and bring to a simmer.

Add the beans and cook for another 20-30 minutes or until thickened to your liking.

Serve over boiled long-grain rice.

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