Brown stew chicken

• Chicken thigh fillets600 g
• Peppers2 peppers
• Brown onions200 g
• Carrots150 g
• Tomato purée30 g
• Soy sauce30 ml
• Basmati rice300 g
• Red kidney beans (tin)1 tin

Also uses from the cupboard: vegetable oil, table salt, ground black pepper, dried mixed herbs, paprika, granulated sugar. Missing any? You can add them to your shop on the shopping list.

Usually contains: Soya, Gluten.

Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.

Method

1. Rub the chicken thighs with a teaspoon of paprika, a teaspoon of dried thyme or mixed herbs, the soy sauce, salt and black pepper.600 g chicken thigh fillets2 peppers30 ml soy sauce
2. Heat 2 tablespoons of oil in a large, heavy pot over a medium-high heat. Sprinkle in a teaspoon of sugar and, when it bubbles and darkens, add the chicken. Brown well for 6 to 8 minutes, turning, until dark golden.
3. Slice the onion, the peppers and the carrot. Add them with the tomato purée and 400 ml of water. Cover and simmer for 35 minutes, until the chicken is tender and the gravy is rich.200 g brown onions150 g carrots30 g tomato purée
4. About 20 minutes before the end, cook the rice following the pack instructions, stirring the drained kidney beans through for the last 5 minutes. Serve together.300 g basmati rice1 tin red kidney beans

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