Chicken, Bean and Smoked Paprika Casserole

Charmaine Lu -
  • 1 tbsp oil
  • 1 chopped onion
  • 2 grated garlic cloves
  • 2 chopped red peppers
  • 1 tbsp smoked paprika
  • 1 tbsp tomato paste
  • 7 chicken thighs, bones and skin removed, halved
  • 2 x 400g tins of chopped tomatoes with herbs
  • 400g tin of butter beans, drained
  • 1 lemon, zest only
  • 2 tbsp chopped parsley
  • Cook the onion for 4 mins in the oil in a casserole to soften, then stir in the peppers and garlic and cook for 2 mins more. Stir in the paprika and tomato paste, cook for another minute and season with salt and pepper.
  • Toss the chicken pieces into the casserole and fry for 4 mins to colour all over. Tip in the beans and tomatoes, then cover with the lid and cook for 20 mins or until the chicken is cooked through. Stir in the zest and half the parsley, then season again to taste and serve with more parsley scattered on top.
30 mins
4 serving