Steps
- Preheat the oven to 350°F / 180°C. Heat 1 tablespoon of olive oil in a large flameproof casserole over medium heat.
- Add 1 large chopped onion, 2 chopped celery stalks, 1 seeded diced yellow bell pepper, and 1 seeded diced red bell pepper. Fry for 5 minutes.
- Stir in 1 crushed garlic clove and 2 tablespoons of paprika, and cook for 3 minutes.
- Add 400g of canned chopped tomatoes, 150ml of chicken broth, and 800g of canned butter beans, drained and rinsed. Season with salt and pepper, and bring to a boil.
- Nestle 8 bone-in skinless chicken thighs into the sauce. Cover tightly and bake for 45 minutes, until the chicken reaches 165°F / 74°C and the vegetables are tender.