Ingredients

• 150g Onion
• 130g Chorizo
• 300g Red Bell Pepper
• 700g Chicken Thigh
• 400g Tinned Red Kidney Beans
• 1 tablespoon Olive Oil
• 400g Tinned Chopped Tomatoes
• 50g Chicken Stock
• ½ teaspoon Chilli Flakes
• 1 teaspoon Dried Oregano
• 1 pinch Salt & Pepper
• Avocado as needed
• Coriander as needed

Tools

• kCook Multi
• Kcook bowl

Method

1. Fit thick slicing disc (5) to direct prep attachment
2. Fit direct prep attachment to kCook Multi
3. Fit stir tool to kCook bowl
4. Add olive oil to the kCook bowl
5. Fit kCook bowl to kCook Multi
6. Attach lid to kCook bowl
7. Heat with filler cap removed - 140°C, speed 3
8. Turn direct prep attachment to position 1
9. Slice onion into the kCook bowl with direct prep attachment
10. Turn direct prep attachment to position 2
11. Cook with filler cap removed - 5 min, 120°C, speed 3
12. Then add chorizo to the kCook bowl
13. Turn direct prep attachment to position 1
14. Slice red bell pepper into the kCook bowl with direct prep attachment
15. Turn direct prep attachment to position 2
16. Cook with filler cap removed - 3 min, 120°C, speed 3
17. Then add tinned chopped tomatoes, chicken stock, chilli flakes, dried oregano and salt & pepper to the kCook bowl
18. Cook with filler cap removed - 5 min, 98°C, speed 3
19. Then add chicken thighs to the kCook bowl
20. Cook with filler cap removed - 40 min, 98°C, speed 2
21. Then add tinned red kidney beans to the kCook bowl
22. Cook with filler cap removed - 20 min, 98°C, speed 2
23. Serve
24. Garnish with avocado and coriander

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