Ingredients :
- 1 tbsp chilli powder
- 4 cloves garlic (crushed)
- 1 tbsp smoked paprika
- 300 ml chicken stock
- 2 onions (chopped)
- 8 rashers smoked bacon chopped in 2.5 cm pieces
- 1 tin chopped tomatoes
- 2 tbsp tomato puree
- 4 chicken breasts diced
- handful mushrooms (chopped)
- 8 pork sausages
- 1 tin red kidney beans
- 5 sprigs fresh thyme
- 1 tin mixed beans
- 2 tbsp vegetable oil
- 1 tsp mixed herbs
- 1 tbsp Worcestershire sauce
Method :
- Heat a tablespoon of the oil in a large non-stick frying pan and fry the sausages gently for 10 minutes, turning every now and then until nicely browned all over. Transfer to a large saucepan or a flameproof casserole dish and set aside.
- Repeat step one with the chicken
- Fry the bacon pieces in the frying pan until they begin to brown and crisp then add to the sausages and chicken.
- Place the onions and mushrooms in the frying pan and fry over a medium heat for five minutes until they start to soften, stirring often. You should have enough fat in the pan, but if not, add a little more oil.
- Add the garlic and cook for 2–3 minutes more until the onions turn pale golden-brown, stirring frequently.
- Sprinkle over the chilli powder and smoked paprika and cook together for a few seconds longer.
- Stir in the tomatoes, chicken stock, tomato purée, Worcestershire sauce, and herbs.
- Tip carefully into the pan with the sausages, chicken bacon and return to a simmer, then reduce the heat, cover the pan loosely with a lid and leave to simmer very gently for 20 minutes, stirring from time to time.
- Drain the beans and rinse them in a sieve under cold running water. Stir the beans into the casserole, and continue to cook for 10 minutes, stirring occasionally, until the sauce is thick.
- Season to taste with salt and freshly ground black pepper and serve with rice or slices of rustic bread.
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