Spanish Chicken Stew
Spanish Chicken Stew



  • 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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