Pull the skin off the chicken
and discard. Heat the oil in a large
casserole dish, brown the chicken
all over, then remove with a slotted
spoon. Tip in the onions, garlic and
chillies, then fry for 5 mins until
starting to soften and turn golden.
Add the peppers, tomatoes,
beans and hot stock. Put the
chicken back on top, half-cover
with a pan lid and cook for 50 mins,
until the chicken is cooked
through and tender.
Stir through the coriander and
serve with soured cream and