Spicy Chicken and Beans

⏱ 55 mins 🍽 6-8 serving(s) 🏷 Stew

This hearty stew combines chicken thighs with kidney beans in a robust tomato sauce flavoured with cumin, paprika and chilli. Sliced onions, red peppers and optional chorizo add depth. After simmering to thicken, fresh cilantro finishes the dish. It is ideal with rice or tortillas and makes excellent leftovers. The recipe serves 6 to 8 people and takes about 55 minutes to prepare.

Spicy Chicken and Beans

Ingredients

  • 1 1/2 kg skinless chicken thighs, chopped
  • 2 onions, sliced
  • 2 red peppers, chopped
  • 150 g hot chorizo sausage, sliced (optional)
  • 3 teaspoons ground cumin
  • 2 teaspoons ground paprika
  • 1/2 teaspoon chili powder (or to taste)
  • 820 g canned tomatoes
  • 1/4 cup tomato paste
  • 1 cup chicken stock
  • 620 g canned red kidney beans, drained and rinsed
  • 1/4 cup cilantro, fresh and finely chopped

Method

  1. Place a non-stick pan over heat and coat it with cooking oil spray.
  2. Cook the chicken pieces in several batches until browned, then set them aside.
  3. Put the sliced onions, chopped peppers and chorizo sausage, if using, into the pan and cook until the onions have softened.
  4. Stir in the ground cumin, paprika and chilli powder.
  5. Continue cooking and stirring until the spices release their aroma.
  6. Pour in the canned tomatoes with their liquid, add the tomato paste and chicken stock.
  7. Allow the mixture to simmer without a lid for 15 minutes so it reduces a little.
  8. Place the browned chicken back into the pan along with the drained kidney beans and chopped cilantro.
  9. Warm everything through completely before serving.
  10. This dish pairs well with tortillas and salad or can be spooned over cooked rice.

Nutrition (per serving)

Sodium892100 mg

Recipe details

CategoryStew
Authordale7793