1 tbsp olive oil
1 large onion, chopped
2 celery sticks, chopped
1 yellow pepper, deseeded and diced
1 red pepper, deseeded and diced
1 garlic clove, crushed
2 tbsp paprika
1 can All Gold Chopped Tomatoes
150 ml chicken stock
2 cans KOO Butter Beans, drained and rinsed
8 skinless chicken thighs
- Heat oven to 180°C.
- Heat oil in a large flameproof casserole dish. Add the onion, celery and peppers, and fry for 5 minutes. Add the garlic and paprika, and cook for a further 3 minutes.
- Stir in the tomatoes, stock and butter beans, and season well.
- Bring to the boil, and nestle the chicken thighs into the sauce. Cover with a tight-fitting lid and put in the oven for 45 minutes.