12 chicken thighs
1 tablespoon olive oil
1 onion, thinly sliced
1 garlic clove, crushed
1 teaspoon ground chilies or 1 dried red chili, chopped
14 ounce can chopped tomatoes, with their juice
1 teaspoon sugar
15 ounce can kidney beans, drained
salt and black pepper
- Cut the chicken into large cubes, removing all skin and bone. Heat the oil in a large flameproof casserole and brown the chicken pieces on all sides. Remove with slotted spoon and keep warm.
- Add the onion and garlic to the casserole and cook gently until soft. Stir in the ground chilies or chopped dried chili and cook for 2 minutes. Add the tomatoes with their juice, seasoning and sugar. Bring to a boil.
- Replace the chicken pieces, cover the casserole and simmer for about 30 minutes, until tender.
- Add the kidney beans and gently cook for another 5 minutes to heat them through before serving.