Lone Star Chicken Stew

• vegetable oil, for sauteing
• 2 medium onions, diced
• 1 red bell pepper, diced
• 1 medium carrot, diced
• 2 celery ribs, diced
• 1 teaspoon sambal oelek
• 1 teaspoon dried oregano
• 6 -8 boneless chicken thighs, cut into chunks
• 1 cup chicken stock
• 2 (400 g) cans diced tomatoes (400g = approximately 13 ounces, just under)
• 2 (420 g) cans cannellini beans, drained and rinsed (420g = approximately 13 ounces, just over)
• 2 tablespoons balsamic vinegar
• sea salt, to taste (may not be needed at all if you're using the sambal oelek)
• fresh ground black pepper, to taste
• 1/2 cup fresh coriander, chopped
• 1 cup sour cream, to serve (low-fat is fine)
• 1 cup tasty cheese, grated, to serve

1. Heat oil in a - preferably non-stick - pan and saute the onion, red bell pepper, carrot and celery until they begin to soften; add the sambal oelek and oregano and chicken pieces and cook, stirring regularly, so that the chicken and vegetables are well-coated with the sambal oelek and oregano, for about five minutes until the surfaces of the chicken pieces are well sealed.
2. Add the stock, tomatoes, beans, balsamic vinegar and seasonings; simmer covered for 20-25 minutes, stirring now and again, adding more stock if necessary; stir in the coriander.
3. Garnish with the sour cream and grated cheese.

vegetable oil, onions, red bell pepper, carrot, celery, sambal oelek, oregano, chicken thighs, chicken stock, tomatoes, cannellini beans, balsamic vinegar, salt, fresh ground black pepper, fresh coriander, sour cream, tasty cheese

Taken from www.food.com/recipe/lone-star-chicken-stew-366081 (may not work)