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Paprika Chicken, Bacon, and Butter Bean Casserole

Find RSPCA Assured Chicken at Your Favourite Supermarket

RSPCA Assured Chicken Welfare

You can find out more about the higher welfare standards of chicken on RSPCA Assured farms.


  • 1 tbsp olive oil
  • 6 RSPCA Assured chicken thigh fillets, halved
  • 3 RSPCA Assured streaky bacon rashers, chopped
  • 1 large onion, chopped
  • 2 red peppers, deseeded and diced
  • 1 garlic clove, crushed
  • 2 tbsp paprika
  • 400g can chopped tomatoes
  • 1 tbsp tomato puree
  • 150ml chicken stock
  • 400g can butter beans, drained and rinsed
  • zest of 1 lemon


  1. Preheat oven to 180C, fan 160C, Gas mark 4
  2. Heat the oil in a large ovenproof casserole dish and add the chicken
  3. Cook until lightly golden brown then remove and set aside
  4. Add the bacon to the casserole and cook for 3 to 4 minutes or until it begins to take on colour
  5. Add the onion and peppers, and fry for 5 minutes
  6. Add the garlic and paprika and cook for a further 3 minutes
  7. Stir in tomatoes, stock and butter beans, and season well
  8. Bring to the boil and return the chicken thighs to the sauce
  9. Cover with a tight-fitting lid and put in the oven for 30 minutes
  10. Scatter over the lemon zest just before serving
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