It's courtesy of Utterly Scrummy Food, which was made in aid of celebrating the 20th anniversary of Freedom Food with Sainsbury's.
A great way to liven up chicken, this comforting meal uses chilli and cumin for a fiery kick. Serve up with potato or rice - and plenty of fresh vegetables - for a seriously good mid-week supper.
- 1 tablespoon oil
- 8 - 10 Sainsbury's chicken portions, bone in and skin on
- 2 large red onions, diced
- 2 cloves garlic, crushed
- 1 chilli, finely diced (or more to taste)
- 1 teaspoon ground cumin
- 6 ripe tomatoes, roughly chopped
- 300ml - 500ml chicken stock
- 3 tablespoons fresh oregano leaves or 3 tsp dried
- 420g tin kidney beans, drained and rinsed
- 2 peppers, deseeded and diced
Method1 Heat the oil in a large saucepan, brown the chicken in batches then set aside.
2 Add the onions, garlic, chilli and cumin to the pan and cook until the onion starts to soften. Return the chicken to the pan with the tomatoes, stock and oregano.
3 Bring to the boil then reduce the heat so the stew simmers. Cook, covered for 30 minutes.
4 Add the kidney beans and diced peppers then simmer uncovered for a further 20 minutes.
5 Serve the stew with rice, quinoa or mashed potato and steamed greens or mixed vegetables. Sprinkle with a little more fresh oregano if you like.
Prep Time30 - 45 minutes
Cook Time1 - 1/2 hours
Nutrition InformationServes 4
Love spice? Check out these recipes:
Masala Scrambled Eggs
Spicy Spaghetti Bolognese
Jamaican Jerk Chicken and Chips
Spicy Lamb and Mint Sauce Flatbreads
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