Chicken and Butter Bean Sishebo

Prep 20 Mins, Cook 115 Mins, 11 Ingredients, Serves: 4 - 6

Ingredients

  • 2 cups (520 g) butter beans (dry)
  • 1 Tbsp. (15 ml) cooking oil
  • 1 ½ onions, chopped
  • 1 green pepper, chopped
  • 1 Tbsp. (15 ml) Rajah Mild & Spicy Curry Powder
  • 2 tsp (10 ml) Robertsons Chicken Spice
  • 6 chicken thighs, cut in half
  • 2 tomatoes, chopped
  • 2 cups (500 ml) water
  • 1 Knorrox Chicken Stock Cube
  • 2 Tbsp. (30 ml) Knorr Cream of Chicken Soup

Instructions

  • Sort the butter beans and soak in water overnight.
  • Boil in clean water for one hour or until soft, then drain.
  • In a pot, brown the onion and green pepper in oil until soft.
  • Add the Rajah Mild & Spicy Curry Powder and Robertsons Chicken Spice and fry for one minute to release the flavour and aroma.
  • Add the chicken thighs and fry until well browned.
  • Add the tomatoes, water,Knorrox Chicken Stock Cube and cooked butter beans, turn down the heat and allow to simmer for 30 minutes.
  • Just before serving mix the Knorr Cream of Chicken Soup with 4 tablespoons of water to form a smooth paste, add it to the pot and allow to simmer for 5 minutes or until the sishebo has thickened.
  • Serve with rice or pap.