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Chicken with red beans

By admin
04 December 2013

Serves 6

6 chicken breasts, skins removed

salt, pepper and chicken spice to taste

15 ml (1 tablespoon) oil

1 onion, sliced

15 ml (1 tablespoon) tomato paste

1 can (410 g) chopped tomatoes

salt, pepper and sugar to taste

1 can (410 g) red kidney beans, drained

Preheat the oven to 180°C. Season the chicken breasts with salt, pepper and chicken spice. Heat the oil and fry each breast until golden brown. Remove from the pan and arrange in an ovenproof dish. Fry the onion in the same pan until soft. Add the tomato paste and tomatoes and bring to the boil. Simmer for two minutes. Season to taste and add the beans. Pour over the chicken breasts, cover and bake for 30 minutes. Serve on rice.