Name: Chicken, capsicum and bean stew
Cook time: 80 min
Total time: 80 min
Yield: 4
Ingredients: 1 tablespoon vegetable oil; 8 (1.2kg) chicken drumsticks; 1 large_piece (300g), red onion, sliced thickly; 2 clove garlic, crushed; 2 fresh long red chillies, chopped finely; 1 teaspoon ground cumin; 4 medium_piece (600g) tomatoes, chopped coarsely; 1 cup (250ml) chicken stock; 1/3 cup fresh oregano leaves, loosely packed; 400 gram (12½ ounces) canned kidney beans, rinsed, drained; 1 medium_piece yellow capsicum (bell pepper) (200g), sliced thickly; 1 medium_piece green capsicum (bell pepper) (200g), sliced thickly

Ingredients

1 tablespoon vegetable oil

8 (1.2kg) chicken drumsticks

1 large_piece (300g), red onion, sliced thickly

2 clove garlic, crushed

2 fresh long red chillies, chopped finely

1 teaspoon ground cumin

4 medium_piece (600g) tomatoes, chopped coarsely

1 cup (250ml) chicken stock

1/3 cup fresh oregano leaves, loosely packed

400 gram (12½ ounces) canned kidney beans, rinsed, drained

1 medium_piece yellow capsicum (bell pepper) (200g), sliced thickly

1 medium_piece green capsicum (bell pepper) (200g), sliced thickly

Method

1.Heat half the oil in large saucepan, cook chicken, in batches, until browned. Remove from pan.

2.Heat remaining oil in pan, cook onion, garlic, chilli and cumin, stirring, until onion softens. Return chicken to pan with tomato, stock and ¼ cup of the oregano, bring to the boil. Reduce heat, simmer, covered, 30 minutes.

3.Add beans and capsicum to pan, simmer, uncovered, 20 minutes. Season to taste.

4.Divide stew among serving bowls, sprinkle with remaining oregano.

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Ingredients

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