CHICKEN WITH RED BEAN CASSEROLE

Assemble these supplies:

• 1 teaspoon oil
• 175 g (6 oz) boneless chicken thighs, cut into chunks
• 1 small onion, chopped
• 1 small garlic clove, peeled and crushed
• 1/4 teaspoon chilli powder
• 120 ml (4 fl oz) chicken stock
• 2 teaspoons tomato purée
• 1/2 teaspoon dried oregano
• salt
• freshly ground black pepper
• 1/2 x 213 g (71/2 oz) can red kidney beans

To garnish:

• sliced red pepper
• oregano sprig

Preparation time: 5 minutes
Cooking time: 30 minutes

Steps in preparation: 

1. Heat the oil in a pan, add the chicken, onion and garlic and cook until the chicken is lightly browned. Add the chilli powder to the pan and cook for 1 minute.
2. Add the stock, tomato purée, oregano and salt and pepper to the pan. Bring to the boil, cover the pan and simmer for 20 minutes, stirring occasionally.
3. Add the kidney beans to the pan, bring back to the boil and simmer for a further 5 minutes. Serve at once.