Lisa Snowdon’s chicken and bean bonfire bowl
Lisa Snowdon’s back in the kitchen with a bang ahead of bonfire night, as she cooks up her smoky chorizo, chicken and bean casserole. Rich, warming and super simple, this delicious one-pot dish is one to remember this 5th of November!
Chicken and bean bonfire bowl
Serves: 4
Ingredients
180g chorizo cooking sausages, sliced1 red or white onion, sliced2 cloves garlic, finely diced1 red chilli, diced (optional)2 tsp smoked paprika4 boneless and skinless chicken thighs1x 400g tin of plum tomatoes1x 400g tin of butter beans, drained100g tinned black olives, drained1 tbsp tomato purée250g brown rice Fresh parsley, to finish
Method
1. Preheat the oven to 190℃/ Gas 5.
2. In a large ovenproof frying pan or shallow casserole dish, fry the sliced chorizo for a few minutes to realise the oil. Add in the sliced red onion or white onion, garlic and optional red chilli and fry for a further few minutes.
3. Place the paprika along with the chicken thighs into the pan and cook for 5 minutes. Then, turn the chicken thighs over and add the tinned tomatoes, beans and olives along with the tomatoes purée and simmer for a further few minutes. Fill up a tin-full of water, add to the pan and stir.
4. Rinse the brown rice well then add to the pan and gently stir.
5. Place the pan into the oven to bake for 35 minutes or until the rice and chicken are cooked through. Sprinkle with fresh parsley and serve.