Ingredients

• drizzle of olive oil
• 4 red onions
• finely chopped
• 1 garlic clove
• crushed
• 2 celery sticks
• finely sliced
• 1 red pepper
• seeded
• finely sliced
• 2 leeks
• finely sliced
• 6 portabellini mushrooms (or any large flat mushrooms)
• 1.75 litres/3 pints chicken stock
• 2 tbsp soy sauce
• 1 x tin 400g/14oz canned chopped tomatoes
• 2 carrots
• finely chopped
• 1 x tin 400g/14oz butter beans
• rinsed and drained
• 10 chicken thighs
• on the bone
• skin removed
• water
• 285g/10oz basmati rice

Directions

• Heat the olive oil in a large heavy-bottomed saucepan. Add the onions and garlic and fry gently until softened. Add the celery
• red pepper
• leeks and mushrooms
• gently stirring together.
• Add the stock
• soy sauce and tomatoes and bring to the boil then turn down to a gentle simmer. Add the carrots
• butter beans and the whole chicken thighs and leave all to simmer gently for approximately one hour.
• To make the rice
• bring to the boil a pan of water seasoned with a pinch of salt. Add the rice and cook according to packet instructions.
• Take out one of the chicken thighs and gently break it open. Check that the meat is all thoroughly cooked (the meat will be white
• not still pink). When cooked
• remove the chicken thighs from saucepan and remove the bone. The chicken should literally fall off the bone. If desired
• cut into bite-sized pieces and return to the pan.
• Drain the rice and place into bowls. To serve
• generously ladle casserole onto bowls of rice.