Slow cooked chicken and black bean stew

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How to make Slow cooked chicken and black bean stew

  • Yield : 4
  • Prep Time : 0:20
  • Cook Time : 2:00
  • Total Time : 2:20

Ingredients

  • 100g (1/2 cup) dried black beans, soaked overnight in cold water
  • 500g chicken thigh fillets, fat trimmed
  • 1 brown onion, thinly sliced
  • 1 red capsicum, deseeded, chopped
  • 3 garlic cloves, thinly sliced
  • 1 long fresh red chilli, deseeded, finely chopped
  • 2 teaspoons sweet paprika
  • 1 teaspoon ground cumin
  • 400g can diced tomatoes
  • 300g peeled pumpkin, cut into 2cm pieces
  • 1 zucchini, cut into 2cm pieces
  • 1 tablespoon fresh lime juice
  • 1/3 cup fresh coriander leaves
  • Lime cheeks, to serve

Method

  • Step 1 Preheat oven to 160C/140C fan forced. Drain black beans and rinse well.
  • Step 2 Lightly spray a large flameproof casserole dish with olive oil and heat over high heat. Add chicken. Cook, turning, for 2-3 minutes or until browned. Transfer to a plate.
  • Step 3 Return dish to medium heat and spray with a little oil. Add onion. Cook, stirring, for 5 minutes or until softened. Add capsicum, garlic, chilli, paprika and cumin and cook, stirring, for 2 minutes or until aromatic. Add tomato, black beans, chicken and 375ml (1 1/2 cups) water. Bring to the boil. Cover and bake for 1 1/2 hours or until chicken is tender.
  • Step 4 Add pumpkin and zucchini. Bake, covered, for a further 20 minutes or until vegetables are just tender. Remove chicken and shred. Return to dish. Add lime juice. Stir to combine. Sprinkle with coriander. Serve with lime.

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