2 large chicken breasts
1 tin chopped tomatoes (400g)
1 red or yellow pepper
½ white onion (I use a handful of chopped, frozen onions)
1 tin kidney beans (400g)
1 carton black beans (380g)
2 cloves of garlic (crushed)
½ red jalapeno (sliced thinly)
1 tbsp extra virgin olive oil
2 tsp cumin
2 tsp smoked paprika
½ tsp dried chilli flakes (use less if you don’t like it spicy)
½ chicken stock cube
A handful of coriander to serve
Salt to season
To make this dish, I use a shallow casserole dish because you can throw all the ingredients into it and pop it in the oven and it takes care of itself. If you don’t have a shallow casserole dish, then use a normal saucepan or ovenproof dish with a lid.
Preheat the oven to 180C/350F.
Place the dish on the hob on a medium heat and add the oil. When the oil has heated, add in the chicken chunks, garlic, onions and jalapeno and fry until the onions begin to soften and the chicken is white. At this point, add the diced pepper, sprinkle in the cumin, smoked paprika, chilli flakes and crumbled stock cube and stir until all the chicken looks like it is coated in the spices. Fry softly for another couple of minutes.
Finally, add the chopped tomatoes, kidney beans and black beans and stir well.
Place the lid on the casserole dish and place it in the oven. Bake for 35 minutes.
When the dish is ready, stir, season with salt and add a handful of fresh coriander.
Serve with natural yoghurt and sweet potato mash.