• 1¼kg chicken thighs and drumsticks (approx. weight, we used a 1.23kg mixed pack)
• 1 tbsp olive oil
• 2 onions, sliced
• 1 garlic clove, crushed
• 2 red chillies, deseeded and chopped
• 250g frozen peppers, defrosted
• 400g can chopped tomatoes
• 420g can kidney beans in chilli sauce
• 2 x 400g cans butter beans, drained
• 400ml hot chicken stock
• small bunch coriander, chopped
• 150ml pot soured cream and crusty bread, to serve

1. Pull the skin off the chicken and discard. Heat the oil in a large casserole dish, brown the chicken all over, then remove with a slotted spoon. Tip in the onions, garlic and chillies, then fry for 5 mins until starting to soften and turn golden.

2. Add the peppers, tomatoes, beans and hot stock. Put the chicken back on top, half-cover with a pan lid and cook for 50 mins, until the chicken is cooked through and tender.

3. Stir through the coriander and serve with soured cream and a small amount of brown rice or seeded / wholemeal crusty bread.