Spicy Chicken Butter Bean Casserole

Spicy Chicken Butter Bean Casserole

Serves 4

2 tsp Olive oil

4 pieces of chicken or( thigh no skin) 500g

salt and pepper

 

1 medium brown onion sliced

1 red chilli finely sliced

2 cloves garlic crushed

1 bay leaf

1 red capsicum roughly chopped into large pieces

3 carrots chopped

2 medium potatoes chopped into large cubes 2.5cm square

1 cup sliced mushrooms

1 sprig of fresh Rosemary

1/2 tsp HOT pimenton ( hot smoked paprika)

1/2 tsp dried oregano

1/2 handful chopped continental parsley

400g tin chopped tomatoes

350mls cold water

1 tbs brown sugar

400g tin of washed butter beans

Nuts & Bolts

1. Heat 2 tsp olive oil in a heavy base pot with a lid. Add chicken pieces and salt and pepper, cook on a medium heat for 2-3 minutes. Add onions, red chilli, garlic, bay leaf, rosemary and capsicum, cook for a further 2 minutes.

2 Add carrots, potatoes, mushrooms, pimenton, oregano, parsley, canned tomatoes, water and brown sugar. Give a good stir, turn heat to low -medium place lid on pot and simmer for 25 minutes.

3. After 25 minute add  butter beans and cook for a further 10 minutes or until all vegetable are cooked.

Add salt and pepper to taste.

Calories per serving : 438