BEAN CASSEROLE WITH CHORIZO AND CHICKEN

 

BEAN CASSEROLE WITH CHORIZO AND CHICKEN

Serves 4

4 Syns per serving

400g kidney beans, drained
1 medium onion, chopped
3 cloves of garlic, crushed
1 tbsp. smoked paprika
2 tsp. chilli powder - strength is down to personal taste
230g diced chorizo - 16 Syns
600g skinless chicken breasts, cut into bite-size pieces
400g can chopped tomatoes
A few sprigs of thyme

Pre-heat the oven to 180C/Gas 4.
Spray an oven and hob proof casserole dish well with Frylight.
Gently fry the onion and garlic until the onion begins to soften.
Add the paprika and chilli powder and cook for a further 2 mins.
Add the chorizo and chicken pieces and cook until the chicken is browned all over.
Add the beans, tomatoes and thyme, plus 200ml of water. Bring to the boil and season to taste.
Put the casserole dish in the oven and cook for 30 minutes. 
When the cooking time is up, if there is too much liquid, just stick back on the hob and simmer rapidly, uncovered, until it has reduced.

If I have enough Syns to spare, I sometimes add in some runny honey before putting in the oven.