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Cowboy Chicken and Bean Stew

We say there’s nothing like putting a British spin on the good ol’ Wild West, especially after tasting this tender stew — yee-HAW! The chicken literally falls off the bone once it has simmered in the flavorful sauce, and though we enjoy the cheese and tortilla chip garnish, it occurs to us that one might as well ‘ride English’ all the way and serve up a batch of Cheddar and Sweetcorn Scones alongside instead — righto!

Cowboy Chicken and Bean Stew

drizzle of oil
1 large onion
6 slices thick-cut bacon, chopped
8 pieces chicken (thighs and drumsticks), skin removed
1 tbs. smoked paprika
2 x 14 oz. cans chopped tomatoes (we use fire-roasted)
1-2 cloves garlic, minced
5 fl. oz. barbecue sauce
1 tbs. dried oregano
2 x 14 oz. cans pinto beans, rinsed and drained
grated cheddar and tortilla chips, to serve

Heat the oil in a large pot with a lid. Add the onion and bacon, and cook over a medium heat for 15 minutes, until the onion is really soft and starting to brown, and the bacon is crisp. Remove from the pan and set aside.

Increase the heat and add the chicken pieces to the pan. Cook for a few minutes until the meat is nicely browned, but don’t worry if it’s not evenly colored. Add the paprika, tomatoes, garlic, barbecue sauce, oregano, a pinch of salt and a generous amount of freshly ground black pepper. Stir in ¾ cup water, cover the pot with a lid, lower the heat to a gentle simmer, and cook for 45 minutes, stirring occasionally.

Check that the chicken is tender – if not, cover again and cook for 15 minutes more. Add the beans and simmer, uncovered, for 20 minutes until the sauce is thickened. Serve in bowls topped with grated cheddar cheese and tortilla chips, if you like.

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