Brazilian Chicken with Pinto Beans

INGREDIENTS

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Pinto Beans ............... 1 410g tin

Onion ....................... 1X

Olive oil .................... 2tbsp

Chicken breasts ......... 4X

Red onion ................. 1X

cloves of garlic .......... 2X

Red chilli .................. 1X

Red wine vinegar ....... 2tbsp

Ground cumin ............ 2 tsp

Dried oregano ........... 1 tsp

Juice of half a lime
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PREPARATION

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Heat the oil over a low heat in a pan and cook the onions until they have softened.

Add the garlic and cook for a further 2 min to soften.

Remove the onions and garlic from the pan and add the chicken pieces.

Turn the pieces occasionally until they have browned.

Turn the heat up on the pan and return the onions and garlic to the pan along with the red wine vinegar.

When the vinegar has reduced by half add the cumin, oregano, chilli, pinto beans and tin of tomatoes. Mix together and bring to a simmer before reducing the heat and placing a lid on the pan. Cook for 30 min for chicken breasts and 45 for chicken pieces on the bone.

After this cooking time check that the meat is ready, squeeze over the lime juice and serve.