chicken and kidney bean casserole

Serves: 4

Ingredients:
1 tablespoon olive oil
¼ cup diced shallots
1 cup sliced mushrooms
½ cup canned kidney beans, drained
2 cups chicken stock
2 chicken fillets, cubed
2 teaspoons tomato paste
2 cloves crushed garlic
¼ cup diced green pepper
¼ cup diced red pepper
¼ cup diced yellow pepper
3 teaspoons chopped fresh oregano
½ teaspoon salt
¼ teaspoon black pepper

Method:
in a large skillet, heat 10ml of oil on medium heat, add shallots, sauté until translucent.
add mushrooms, beans and half of the stock, simmer for about 7-10 minutes.  in a separate pan, heat remaining oil and sauté the chicken for a minute to seal before adding it to the mushroom mixture.
add all the remaining ingredients, including the stock and simmer for about 15 minutes or until meets is fully cooked and tender. check the seasoning. garnish with snipped chives and serve with brown rice.