Heat the oil in a large casserole dish with
a lid. Add the onion and bacon, and cook
over a medium heat for 15 mins, until the
onion is really soft and starting to brown,
and the bacon is crisp. Push to the side
of the pan, increase the heat and add the
chicken pieces. Cook for a few mins until the meat is nicely browned, but don’t
worry if it’s not evenly coloured. Add the
paprika, tomatoes, along with half a can
(200ml) water, the barbecue sauce,
herbs, a pinch of salt and a generous
amount of black pepper. Cover with a lid,
lower the heat to a gentle simmer and
cook for 45 mins, stirring occasionally.
Check that the chicken is tender – if not,
cover again and cook for 15 mins more.
Add the beans and simmer, uncovered,
for 20 mins until the sauce is thickened.
Serve in bowls topped with grated
cheddar and tortilla chips, if you like.