Spicy chicken & bean stew

Spicy chicken & bean stew

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(44 ratings)

Prep: 15 mins Cook: 1 hr, 20 mins

Easy

Serves 6
This hearty, satisfying one-pot is low fat and easy on the washing up

Nutrition and extra info

  • Freezable
  • Healthy

Nutrition: per serving

  • kcal366
  • fat11g
  • saturates5g
  • carbs30g
  • sugars12g
  • fibre9g
  • protein38g
  • salt2.45g
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Ingredients

  • 1¼kg chicken thighs and drumsticks (approx. weight, we used a 1.23kg mixed pack)
  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 onions, sliced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 garlic clove, crushed
  • 2 red chillies, deseeded and chopped
  • 250g frozen peppers, defrosted
    Peppers

    Pepper

    pepp-ah

    Sometimes called bell peppers or capsicums, these sweet, mild peppers come in variety of colours…

  • 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

  1. Pull the skin off the chicken and discard. Heat the oil in a large casserole dish, brown the chicken all over, then remove with a slotted spoon. Tip in the onions, garlic and chillies, then fry for 5 mins until starting to soften and turn golden.

  2. Add the peppers, tomatoes, beans and hot stock. Put the chicken back on top, half-cover with a pan lid and cook for 50 mins, until the chicken is cooked through and tender.

  3. Stir through the coriander and serve with soured cream and crusty bread.

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Comments (60)

MichaeltheGreat's picture
5

Nice winter comfort food. You can stuff this inside a capsicum and bake also. Comes up a treat.

katycooks's picture
3.75

I used skinned, boned chicken thighs, and instead of kidney beans and butter beans, I used a tin of mixed beans in chilli sauce. Can't see the logic of specifying "frozen" peppers so just used a fresh pepper instead. (Basically use whatever peppers you have I say!) I used the two fresh chillis, but also decided to add some Ras El Hanout spice mix to jazz up the flavour a bit. To make it a truly "one pot" meal, I threw in some halved Charlotte potatoes as well. I cooked it on the stove top as per the recipe, but it would work just as well in the oven. No problems with the thickness of the sauce (the potatoes soak up a little in any case.) Very easy to make and chicken thighs are perfect (much better than breast). But I am glad I added the north African spice mix as I feel it would have been a little bland without it.

annalysutton's picture

Yummy! I cooked it without the lid on for half the time so that the sauce would thicken up a bit- worked well :)

aliciapearce23's picture

Great dinner! really tasty but still healthy. I used diced chicken breast instead of on the bone chicken and this worked perfectly. i didn't use kidney beans in the chilli sauce, but added my own hot sauce to taste.

alisonmarch's picture
2.5

I thought this was OK but nothing overly special. It was a bit watery and not full in flavour.however, I did not use kidney beans in chilli sauce so that might make all the difference.

jojo1990pickett's picture

I'm thinking of doing this in my slow cooker but using chilli baked beans instead of the other sorts. How long would you say it needs if I use chicken thighs on the bone?

Ljp1986's picture

Did you ever try this? I was wanting to do it in my slow cooker too

ChelseaSmile's picture

Great if you add boiled potatoes into the dish. I half cooked them then added and it made a brilliant dinner

ermintrude75's picture
4

Tasty, but too watery. More like soup. Would omit the stock next time, or only add a little.

chefbf's picture

As I was cooking for two I halved the quantities apart from the tomatoes (I just used a standard 400g tin of tomatoes). I used chicken drumstick but replaced the thighs for breast. Also didn't have frozen peppers so used fresh. It was a really nice dinner however maybe the sauce was a little too thin (this was probably because of the extra tomato though) so next time I will add some Creme fraiche or Philadelphia cream cheese to thicken up the sauce. I also served with toasted pittas but didn't think they were very good at mopping up the sauce, so will go with crusty bread next time.

julieguest's picture

very good dish, if you don't like spicy it won't be for you ;)

Lola_balola's picture
4

Very tasty, this could become a regular dinner. I had to make a few substitutions - no frozen peppers so used a mix of fresh and roasted red peppers from a jar, no kidney beans in chilli sauce so added kidney beans with sundried tomato paste and a tsp of paprika (next time I'll add more). So only little changes, very good meal.

missfordy's picture

Really enjoyed this meal. Made it for just 2 of us so changed a few little bits but basically the same. This is what I did:

2 x chicken breasts
1 tin tomatoes
1/2 tin kidney beans (chilli sauce)
Frozen peppers (small handful)
1/2 small onion
1/2 hot chilli with seeds
1 clove of garlic
1 chicken stock pot (bit of water)

Served it with toasted pittas.

Lovely!

lizleicester's picture
4

Used the ingredients that I had to hand so a jar of roasted peppers instead of frozen ones and I swapped the kidney beans in chilli sauce for a can of baked beans and added a pinch of dried chillies. The result was delicious, even though I only had chicken thighs, no drumsticks.

minibear's picture
4

I'm trying to eat low fat just now and this is a pretty tasty addition to my low fat recipes. Made a few changes:
I used 4 large, free range chicken breasts which I removed from the stew once cooked and shredded then added back to the pot. this helped fill it out a bit and soak up the liquid. I only used one large red chilli and kidney beans in water, not chilli sauce but did add a heaped tbls of chipotle paste instead. I also used 2 fresh red peppers, cannellini beans instead of butter beans and added 2 handfuls of frozen sweetcorn at the end. After tasting, I felt something was still missing, so I added a tsp of ground cummin. I then served on brown basamati rice with a dollop of natural yoghurt and a sprinkling of mature cheddar. All in all, a tasty, healthy meal.

laurakh's picture
5

Love it! Changed it a fair bit though... Did it for 2 people and so only used one can mixed beans and less pepper. Added mushrooms, some leftover squash and some dried apricots too. Also added some turmeric for extra spice. We also had some left over chicken from a roast and so added that in at the end! Beautiful with a dollop of greek yogurt and no base needed! Lovely base recipe.

sfowles's picture
5

Thought this was really good -added some chorizo to spice it up even more!

lk_quinn's picture
2

Fantastic recipe. V tasty. Currently our favourite dinner. Also super easy to make.

betsytimmins's picture
5

Started this morning by slow cooking the chicken with a cup of veg stock, so by 4 hrs it was falling off the bone with 600ml dish full of gorgeous chicken stock. Found this recipe and wow, its transformed into a wonderful flavoursome nutritional dinner. Many thanks to Good Food.

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Tips (1)

Deb Carruthers's picture

Great food, instead of frozen peppers I used one of green, red and yellow fresh peppers and cut and deseeded them roasted them in the oven for 20 mins before adding them to the pan, really enjoyed this dish.