1¼kg chicken thighs and drumsticks (approx. weight, we used a 1.23kg mixed pack)
1 tbsp olive oil
2 onions, sliced
1 garlic clove, crushed
2 red chillies, deseeded and chopped
250g frozen peppers, defrosted
400g can chopped tomatoes
420g can kidney beans in chilli sauce
2 x 400g cans butter beans, drained
400ml hot chicken stock
small bunch coriander, chopped
150ml pot soured cream and crusty bread, to serve
Pull the skin off the chicken and discard. Heat the oil in a large casserole dish, brown the chicken all over, then remove with a slotted spoon. Tip in the onions, garlic and chillies, then fry for 5 mins until starting to soften and turn golden.
Add the peppers, tomatoes, beans and hot stock. Put the chicken back on top, half-cover with a pan lid and cook for 50 mins, until the chicken is cooked through and tender.
Stir through the coriander and serve with soured cream and crusty bread.