Ingredients

· 5 tablespoons rape seed oil

· 3 red peppers, diced

· 2 onions, sliced

· 4 cloves garlic, chopped

· 1 kg cooked chicken, chopped

· 3 tablespoons tomato purée

· 2 teaspoons ground paprika

· 1 teaspoon ground cumin

· Cayenne Pepper

· 300 ml chicken stock

· 800 g kidney beans, drained, rinsed

· 4 tablespoons sour cream

Method

Heat the oil in a pot and fry the peppers, onions and garlic until the onions become translucent. Add the chicken, stir in the tomato purée and season with the paprika, cumin and a pinch of cayenne pepper. Deglaze with the stock and add the beans. Simmer on a medium heat stirring occasionally and season with salt and ground black pepper. For the salad, drizzle the avocado with lime juice and place on plates with fresh chopped coriander and red chilli peppers and season with sea salt. Transfer the chillies to a bowl, add the sour cream and serve with the avocado salad.