About the Recipe
We like to use a pressure cooker, so you can set it and forget it. If you don't have one, a slow cooker or decent pot with a lid will do just fine!

Ingredients
1kg Chicken Thigh Fillets, or Chicken Breast (depending if you want a leaner meal, or higher calorie and flavour)
Half a Chorizo loop, chopped into small cubes
1 tin Chopped Tomatoes
2 cups Chicken Stock
1 Red Onion
1 tbsp Olive Oil
3 Bell Peppers, chunky chop
1 cup Frozen Peas
2 tins Beans, of choice - we like kidney, butter and black beans
1 tsp Paprika, Smoked Paprika, Garlic Granules, Mixed Herbs
1/2 tsp Cayenne Pepper
Salt and Pepper, to taste
Preparation
Step One
Heat the pan with a tbsp of oil (pressure cooker set to saute), then add the garlic and cook for a few minutes until it starts to soften. Then add the chicken fillets or thighs (no need to cut) and leave for around 5 minutes to brown slightly, turning occasionally.
Step Two
When the chicken has started to change colour, add the spices, tinned tomatoes and stock. Let it come up to a gentle bubble.
Step Three
If you're using a pressure cooker, now is the time to set it for 1.5 hours on high pressure. If you're using a slow cooker, set it on low and go chill for 4 hours. If you're using a bit pot, bring it down to simmer and pop the lid on, again leave for 4 hours.
Step Four
Now you've rested well and the food has bubbled gently, add the beans and peppers. Then leave for another hour to let the veg and beans soften.
Step Five
Add in the frozen beans, stir around until they heat. Then serve with some rice or potatoes.