1 Onion, finely chopped (s)
1 Chicken stockpot
1Tbsp Hot Paprika
1Tbsp Tomato Puree (s)
2 Garlic Cloves, finely chopped (s)
100g Mushrooms, quartered (s)
400g Mapolina 5 Bean salad (p) (f)
460g Skinless Chicken thigh fillet, cut into chunks (p) (approx. weight)
500g Passata (s)
S & P
Pre-heat the oven, set on the “Eco” setting (90C)
Cook the chicken chunks in a casserole dish until the chicken is all white, allow to brown, add the stockpot, onion & garlic, cook for 5-10 mins mixing well.
Add the beans & liquid, passata & mushrooms, mix then add the paprika, tomato puree & season well, cover & bring to the boil then reduce the heat to a simmer for 10 mins then transfer to the oven if you want a long slow cook. Serve with rice.
Credit: Pete’s Recipe Book
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