Paprika Chicken and Butter Bean Skillet (Print version)
Soft butter beans and chicken thigh pieces simmer together in a smoked-paprika tomato sauce.
# Ingredients:
Ingredients
01 -
500 g boneless skinless chicken thighs, diced
02 -
2 × 400 g cans butter beans, drained
03 -
1 tbsp olive oil
04 -
1 onion, finely sliced
05 -
1 red pepper, sliced
06 -
2 garlic cloves, minced
07 -
2 tsp sweet smoked paprika
08 -
400 g chopped tomatoes
09 -
150 ml chicken stock
10 -
80 g sour cream
11 -
½ tsp salt
12 -
¼ tsp black pepper
# Instructions:
01 -
Pat chicken pieces dry and season with salt and pepper. Drain and rinse the butter beans. Heat oil in a wide deep skillet over medium-high heat.
02 -
Brown chicken for 5–6 minutes, turning. Transfer to a plate; it will finish cooking in the sauce. Lower the heat to medium.
03 -
Add onion and red pepper to the same pan. Cook 6–7 minutes, stirring, until softened. Add garlic and paprika and stir for 30 seconds without letting the paprika burn.
04 -
Add chopped tomatoes and stock, scraping the base. Return chicken and any juices. Cover and simmer gently 10–12 minutes until the chicken reaches 74°C in the center.
05 -
Fold in butter beans and simmer uncovered 4–5 minutes until hot and the sauce lightly coats everything. If thick, add a splash of water.
06 -
Take off the heat. Stir a spoonful of sauce into the sour cream, then gently stir it back into the skillet. Serve in four shallow bowls. Do not boil after adding sour cream.
07 -
Refrigerate leftovers within two hours for up to three days. Reheat gently, stirring, until the chicken reaches 74°C throughout; avoid a fierce boil.
# Good to know:
01 -
Includes 0 minutes resting or cooling time.