Chicken with Red Kidney Beans Recipe

Ingredients :

Serves 4
Preparation time : 15 minutes
Cooking time : 20-25 minutes

• sunflower oil spray

• 1 onion, roughly chopped

• 1 red pepper, cored, deseeded and roughly chopped

• 1 garlic clove, halved

• 250g (8oz) boneless, skinless chicken thighs, cut into 3cm (1¼ inch) dice

• 2 teaspoons mild chili powder

• 200g (7oz) easy-cook long-grain rice

• 410g (13½oz) can red kidney beans, rinsed and drained

• 395g (12½oz) can cherry tomatoes in natural juice

• 200ml (7 fl oz) chicken stock

• salt and pepper
  
  To serve :

• fresh coriander leaves, roughly chopped

• lime wedges

Method :

1. Heat a large frying pan with a flameproof handle and lightly spray with oil. Add the onion, red pepper, garlic and chicken and cook, stirring over a medium heat for 3 minutes.

2. Add the chili powder, rice, beans, tomatoes and stock to the pan, season to taste, bring to the boil and simmer for 15 minutes.

3. When the rice and chicken are cooked, spoon as much of the chicken on top of the rice as you can and cook under a pre-heated hot grill until golden.

4. Serve with chopped coriander and lime wedges.

Variations :

For chicken & chickpea casserole, replace the kidney beans with a 410g (13½oz) can chickpeas and add ½ teaspoon ground cinnamon, the juice of ½ lemon and the other ingredients at the second stage. Omit the ground ginger and orange rind. Cook as above, then garnish with mint leaves rather than lime wedges.