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Ingredients
Method
- 1 tbsp veg oil
- 1 chopped onion
- 2 crushed garlic cloves
- 2 red capsicums, chopped
- 1 tbsp smoked paprika
- 1 tbsp tomato purée
- 2 x tins of chopped tomatoes
- 7 boneless chicken thigh fillets, halved
- 400g tin of butter beans, drained
- 1 lemon, zest only
- 2 tbsp chopped parsley
- Salt and pepper
- Heat the oil in a casserole and fry the onions to soften. Chuck in the capsicums and the garlic, cook for 2 mins, then stir in the paprika and tomato purée and cook for a minute more. Push this mixture to the side of the pan, and fry the chicken pieces to the other side for a couple of minutes to colour. Mix everything together, chuck in the tomatoes and beans, season, and simmer covered for 20 mins.
- Stir in the lemon zest and half the parsley, then scatter the remaining parsley over the top to serve. Enjoy with rice, pasta, or creamy mashed potato!
30 mins
4 serving
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