Courtesy of Allergic Living and Chef Simon Clarke

Ingredients:

• 1 whole chicken, cut into 8 pieces
• 2 Tbsp. smoked paprika
• 1⁄4 cup olive oil
• Pinch salt and pepper
• 1 medium red onion, diced
• 1 each of red, orange and yellow pepper, diced
• 1 can white beans, rinsed (or chickpeas, if preferred)
• 2 Tbsp. fresh oregano, diced
• 4 cups gluten-free, allergen-free chicken stock
• Zest of 1 orange

Directions:

1. In a large bowl, combine chicken pieces with smoked paprika and half the olive oil. Season with salt and pepper and combine.
2. Meanwhile, heat a Dutch oven over medium-high heat. Add remaining olive oil. Place chicken into pan, skin side down. Sear chicken on both sides until golden brown. Remove to plate and set aside.
3. To the pan, add onion, peppers, beans and oregano. Sauté 3-4 minutes.
4. Pour in chicken stock, bring to a boil. Add the chicken pieces.
5. Reduce heat to a simmer and cook, covered, for at least 15-18 minutes until chicken is cooked thoroughly.