Spicy chicken with rice beans
Ingredients
- 515g pack skinless, boneless chicken thigh (6 thighs)
- 1 tsp paprika or smoked paprika
- 1 tsp ground cumin
- 1 tsp ground coriander
- generous pinch of chilli flakes
- 2 tbsp olive oil
- 1 onion, halved and thinly sliced
- 2 garlic cloves, finely chopped
- 1 tbsp sugar
- 250g passata
- 100ml chicken stock or water
- 1 tbsp white wine vinegar
- 1 red, orange or yellow pepper, deseeded and roughly chopped
- 175g basmati rice
- 400g can kidney bean, drained and rinsed
- few tbsp low-fat natural yogurt, to serve
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