Lone Star Chicken Stew - cooking recipe

Ingredients

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

Preparation

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.
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.
Garnish with the sour cream and grated cheese.