Chicken, tomato and bean stew
Skinless chicken thigh
450 g, (buy 500g), cut into 3cm pieces
1 medium, finely chopped
Peri peri seasoning
Canned diced tomatoes
Four bean mix, canned, rinsed and drained
1 can(s), 400g size can
2 medium, cut into 2cm pieces
- Heat oil in a large saucepan over high heat. Cook chicken, stirring, in 2 batches, for 2–3 minutes or until browned. Transfer to a plate.
- Add onion to pan and cook, stirring, for 2–3 minutes or until softened. Add seasoning and cook, stirring, for 1 minute or until fragrant. Add tomatoes, beans and ½ cup (125ml) water and bring to the boil.
- Return chicken to pan with zucchini. Reduce heat and simmer, covered, for 8 minutes. Uncover and simmer for 4–5 minutes or until chicken is cooked through and zucchini is tender. Serve.