This is a simple chicken stew that packs in a lot of flavour. Peppers, butter beans and smoked paprika give this dish a Spanish feel.
- 1 tbsp vegetable oil
- 1 onion, roughly chopped
- 2 garlic cloves, crushed or finely grated
- 2 red peppers, seeds removed, roughly chopped
- 1 tbsp smoked paprika
- 1 tbsp tomato purée
- 7 chicken thigh fillets, boneless, skin removed and halved
- 2 x 400g tins chopped tomatoes
- 400g tin butter beans, drained and rinsed
- 1 unwaxed lemon, finely grated zest only
- 2 tbsp roughly chopped fresh flatleaf parsley
- salt and freshly ground black pepper
Heat the oil in a casserole dish and fry the onion for 3–4 minutes, until just softened. Add the garlic and peppers and cook for another 2 minutes, then stir in the smoked paprika and tomato purée and cook for another minute.
Push the onion and pepper mixture to one side, then fry the chicken thigh pieces in the rest of the pan for 2–3 minutes to colour slightly then mix everything together. Add the tomatoes and butter beans and season with salt and pepper. Cover with a lid and simmer for 20 minutes, or until the chicken is cooked and the vegetables are tender.
Stir the lemon zest and half the parsley into the stew. Scatter over the remaining parsley to serve. This is great with mashed potato, but would also work with rice or pasta on the side.
Smoked paprika chicken stew