Spicy Chicken and Bean Stew

Name: Spicy Chicken and Bean Stew
Prep time: 15 min
Cook time: 1 h 20 min
Total time: 1 h 35 min
Yield: Serves 6
Cuisine: british
Ingredients: 11/4 kg chicken thighs and drumsticks (approx. weight, we used a 1.23kg mixed pack); 1 tbsp olive oil; 2 onions sliced; 1 garlic clove crushed; 2 red chillies deseeded and chopped; 250g frozen peppers defrosted; 400g can chopped tomatoes; 420g can kidney beans in chilli sauce; 2 x 400g cans butter beans drained; 400ml hot chicken stock; small bunch coriander chopped; 150ml pot soured cream and crusty bread, to serve

4.40 (72)

⏱ 95 mins 🍽 Serves 6 🌶 british ✅ Easy 🏷 Main course

This British main course is a hearty and satisfying dinner that requires minimal washing up. It features chicken pieces cooked with onions, garlic, chillies and peppers in a tomato-based sauce with kidney beans and butter beans. The stew simmers for 50 minutes until the chicken is tender, then is finished with fresh coriander. It serves six people and is best accompanied by soured cream and crusty bread.

Ingredients

11/4 kg chicken thighs and drumsticks (approx. weight, we used a 1.23kg mixed pack)
1 tbsp olive oil
2 onions sliced
1 garlic clove crushed
2 red chillies deseeded and chopped
250g frozen peppers defrosted
400g can chopped tomatoes
420g can kidney beans in chilli sauce
2 x 400g cans butter beans drained
400ml hot chicken stock
small bunch coriander chopped
150ml pot soured cream and crusty bread, to serve

Method

Remove and discard the skin from the chicken pieces. Warm the olive oil in a large casserole, then brown the chicken on all sides. Take the chicken out with a slotted spoon. Add the sliced onions, crushed garlic and chopped chillies to the dish and fry them for 5 mins until they begin to soften and colour.
Mix in the defrosted peppers, chopped tomatoes, kidney beans in chilli sauce, drained butter beans and the hot chicken stock. Return the chicken to the pot, placing it on top. Partially cover the dish with its lid and allow it to cook for 50 mins, until the chicken is fully cooked and tender.
Gently stir the chopped coriander into the finished stew. Serve it directly from the pot with a dollop of soured cream and some crusty bread on the side.

Nutrition (per serving)

Calories366 kcal

Fat11 g

Saturates5 g

Carbs30 g

Sugars12 g

Fibre9 g

Protein38 g

Sodium980 mg

Salt2 g

Recipe details

Skill levelEasy

CategoryMain course

Cuisinebritish

DietHealthy