1 Red onion, finely chopped (s) (sff)
1 Pepper, thinly sliced (s) (sff)
1 Garlic, crushed (sff)
1 Tbsp. Smoked paprika
1 Tbsp. Tomato puree (s) (sff)
1 Tbsp. Worcester sauce
8 Chorizo slices (4 syns/4= 1 syn per person)
200g Chicken stock
400g Mixed pulses (ff)
400g Chopped tomatoes (s) (sff)
460g Chicken thighs, cut into chunks (s) (ff)
S & P
Pre-heat the oven to a “Eco” setting (90C).
In a cast casserole dish, sprayed with frylight, cook the cut up chicken thighs until all white, remove & set aside.
Cook the onion, peppers, garlic, chorizo, cook until soft.
Add the pulses, tomato, Worcester sauce, paprika, stock & tomato puree, mix well & return the chicken to the dish, cover & bring to the boil, cook for a few minutes then transfer to the oven, cook for several hours.
Credit: Pete’s Recipe Book
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