8 skinned boneless chicken thighs.
4 small onions halved.
1 red chilli.
3 cloves of garlic.
1 red pepper (bell pepper).
1 tin of plum tomatoes.
2 tablespoons of tomato puree.
1 teaspoon of smoked paprika.
A good handful of pinto beans; soaked overnight and boiled for around 60 minutes.
Peel and halve the onions. Finely chop the garlic and chilli. Chop the pepper into small pieces. Fry gently in 2 tablespoons of olive oil to get them going. My slow cooker can also fry so I start them in that. (One less pan to wash). Once slightly softened, add the tomato puree and tinned tomato. It may need a little drop of water to cover most of the ingredients. Chop the chicken however you like and put it in with the rest of the stew. Throw in the pinto beans and cook on low for about seven hours.
If you want to save time on preparation, use some chipotle sauce instead of the chilli and smoked paprika. I like the half onions as over a long time they turn into these sweet little blades of pleasure. You can also use passata instead of the pureed and tinned tomatoes. Seven hours later the sauce will be silky smooth with a gorgeous warming smoky flavour. For extra depth you can add a couple of chunks of grated high cocoa plain chocolate near the end. I’m just about to scour the cupboards to see if I have any. Don’t forget to throw in the salt to taste when you know the pinto beans are all soft.
Serve with tortillas and a cooling tomato pine nut and basil salsa. Some grated cheese is always a tasty addition. Of course you could boil some rice and add whatever you like. I like the rice with some chopped cashews peppered with paprika or coriander.