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Ingredients

To serve

Method

  • STEP 1

    Heat oven to 180C/fan 160C/gas 4. Fry the onions in the oil for 5 mins until they become soft and start to colour. Add the chorizo and fry for a few mins more. Stir in the peppers, then pour in the tomatoes, followed by a can of water, the stock cubes, chilli and oregano.

  • STEP 2

    Arrange the chicken thighs on top of the sauce, pushing them under the liquid. Bring to a simmer, cover, then cook in the oven for 40 mins. Add the beans, stir, then cook for 20 mins more. You can make this up to 2 days ahead and keep chilled.

  • STEP 3

    To serve, reheat on the top of the stove or in the oven at 190C/fan 170C/gas 5 for 1 hr 10 mins until piping hot. Stir in most of the coriander, toss the rest with the avocado, lime and a little salt, then pile this on top. Serve with Garlic & oregano bread (below) and a bag of green salad tossed with olives, cherry tomatoes and finely sliced red onion.

RECIPE TIPS
WHY NOT TRY... GARLIC & OREGANO BREAD

Beat 250g soft salted butter with an electric hand

whisk until creamy, then beat in 6 crushed garlic

cloves and 2 tsp dried oregano. Thickly slice 2 long

French bread sticks on the diagonal, then sandwich

the slices back together with the garlic butter to

reform the loaf. Wrap each loaf in foil. Heat in the

oven at 190C/fan 170C/gas 5 for 25 mins until

the bread is hot and the butter has melted.

Goes well with

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