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Ingredients
US|METRIC
4 SERVINGS
- 15 grams fresh parsley
- 800 grams butterbeans (tinned)
- 250 mL chicken stock
- 1 Tbsp. red wine vinegar
- 550 grams tomato sauce
- 2 tsp. smoked paprika
- 1/4 tsp. chilli flakes (dried)
- 1 Tbsp. olive oil
- 2 garlic cloves
- 4 chicken legs (skin-on)
- 1 red onion
- 1 red pepper
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