About the Recipe
Ingredients
1kg Chicken Thigh Fillets
Half a Chorizo loop, chopped into small cubes
1 tin Chopped TomatoesÂ
2 cups Chicken StockÂ
1 Red OnionÂ
1 tbsp Olive OilÂ
3 Bell Peppers, chunky chopÂ
2 tins Beans, of choice - we like kidney, butter and black beansÂ
1 tsp Paprika, Smoked Paprika, Garlic Granules, Mixed HerbsÂ
1/2 tsp Cayenne Pepper
Salt and Pepper, to tasteÂ
Preparation
Set the pressure cooker to saute and heat 1 tbsp of oil, then add the onion and garlic, and cook for a few minutes until it starts to soften. Then add the chicken thighs (no need to cut) and leave for around 5 minutes to brown slightly, turning occasionally.
When the chicken has started to change colour, add the spices, tinned tomatoes and stock. Let it come up to a gentle bubble.
Set on high pressure for 1.5 hours. Or a slow cooker for 4-6 hours.Â
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.
Serve with rice.Â