Ingredients

• ¼ orange pepper
• seeds removed
• 1 cooked chicken breast
• skin removed
• sliced
• 4 new potatoes
• 2 heaped tbsp canned red kidney beans
• rinsed and drained
• 3 whole garlic cloves
• skins left on
• 1 tsp plain flour
• pinch paprika
• pinch vegetable bouillon powder
• 125ml/4½fl oz boiling water
• ½ tsp yeast extract
• such as Marmite or Bovril
• steamed green beans
• to serve

Directions

• Preheat the oven to 220C/450F/Gas 7.
• Place the pepper
• chicken
• potatoes and kidney beans into a lidded casserole dish. Add the garlic cloves
• with their skins still on. Sprinkle over the flour and paprika.
• Add the bouillon powder to the water
• then mix in the yeast extract until dissolved. Pour this stock mixture into the casserole dish to just cover its contents. Cover the dish with the lid.
• Cook the garlic chicken in the oven for 25-30 minutes
• or until the potatoes are tender. Serve with steamed green beans.