Slow cooking has to be my cooking method of choice at the moment. I love cooking something for hours on a weekend, without having to turn on the oven! Plus the volume of food you can make is excellent for stocking up the fridge for a good week.
This chicken and bean number came about completely from cupboard ingredients (and a couple of chicken breasts). I’d had the tin of mixed spiced beans in the cupboard for ages and had been planning to fajita or taco them originally but never got around to it. Fast forward a few weeks later and they cried out to me when I started perusing the cupboards for things to cook the chicken with. I think beans are so underloved – they’re cheap, delicious, and if you buy them tinned, very easy to cook. Perfect for bulking out a stew.
I added some chorizo in at the end too for extra spice, I’ve found it’s better not to slow cook chorizo as you lose the flavours and the texture can go a bit weird. Better to add in right before serving, and throw in all that lovely red oil too. Yum.
Recipe after the jump!
Spicy Chicken and Bean Soup
- 2-3 large chicken breasts or thighs
- 1 red pepper
- Tin mixed beans
- Handful shallots
- 3 cloves garlic
- Tin chopped tomatoes
- 2 tbsp tomato purée
- Chicken stock cube
- 2 tsp smoked paprika
- 2 tsp cumin
- 1 tsp cayenne pepper (optional)
- Bay leaf
- Salt and pepper to taste
- Olive oil for frying
Cut the chicken up into bite size pieces and fry on all sides until white. Finely chop the shallots, peppers and mince up the garlic and add to the pan with the chicken to sauté for 5 minutes or so. Add the chopped tomatoes, tin of beans, tomato purée and all the spices and stir.
Pop in your slow cooker for 3-4 hours or until the chicken is nice and tender. It’s that simple! Serve with pitta bread or rice.