Serves 2

Prep: 5 minutes

Cook: 30 minutes

Ingredients

2 free-range, skin-on chicken breasts
Salt and pepper
2 tbsp olive oil
1 red onion, finely sliced
1 red pepper, finely sliced
400g tin cherry tomatoes
415g tin Heinz Beanz
2–3 tsp chipotle paste (depending on how spicy you like it)
200g long-stem broccoli, cut into thirds
Soured cream and freshly chopped coriander, to serve

Method

Season the chicken breasts on both sides with salt and pepper. Heat 1 tablespoon of the oil in a large, high-sided frying pan over a medium–high heat. Add the chicken breasts, skin-side down, and fry for 5–6 minutes until the skin is golden and crisp. Transfer the chicken to a plate.

Heat the remaining oil in the frying pan, keeping it over the same heat (no need to wash the pan in between – you want the extra flavour!). Add the onion and pepper. Cook, stirring occasionally, for 5–6 minutes until softened and beginning to colour.

Add the cherry tomatoes to the pan, then half-fill the tin with water and add that too. Stir and then add the beans, chipotle paste and broccoli. Give everything a good stir to combine, then bring the casserole to a simmer.

Return the chicken breasts to the pan, nestling them into the mixture, skin-side up. Let it bubble away for 15 minutes until the chicken is cooked through.

Season the casserole to taste, then bring the pan to the table to serve, along with soured cream and freshly chopped coriander.

The Heinz Beanz Book (£10.99, Ebury Press) is out now

Heinz Beanz Book: 3 recipes for easy and delicious midweek comfort meals