Spicy chicken & bean stew

Spicy chicken & bean stew

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(39 ratings)

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Cooking time

Prep: 15 mins Cook: 1 hr, 20 mins

Skill level

Easy

Servings

Serves 6

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

Nutrition and extra info

Additional info

  • Freezable
  • Healthy
Nutrition info

Nutrition per serving

kcalories
366
protein
38g
carbs
30g
fat
11g
saturates
5g
fibre
9g
sugar
12g
salt
2.45g

Ingredients

  • 1¼kg 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

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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.

Recipe from Good Food magazine, September 2011

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Comments

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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?

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
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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

my rating

julieguest's picture

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

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

lk_quinn's picture
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Fantastic recipe. V tasty. Currently our favourite dinner. Also super easy to make.

betsytimmins's picture
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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.

bosleyp's picture
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Cooked this tonight and it was lovely. Might spice it a bit more next time (did full quantity for 2 of us so there is extra in freezer ;-0).

twizzle2424's picture
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LUVLY N SPICY BUT I DID PUT IN TWO LITTLE RED N TWO LITTLE GREEN CHILLIES, I PUT IN CHICKPEAS INSTEAD OF SOME OTHER BEAN N I PUT IN A BIG BAG OF SPINACH TOWARDS THE END OF COOKING.

stormyraincloud's picture
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Really tasty. Didn't have kidney beans, just used mixed beans with the butter beans, and some boneless, skinless chicken thighs, and it was delicious. Will definitely use less liquid next time though.

amy_x1's picture
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Really easy to prepare and absolutely delicious! I used boneless chicken thigh meat and cooked it in the oven in a casserole dish (lid on) for about an hour or so after adding all the ingredients in step 2. This is definitely one of our 'keep' recipes!

eleanormayo's picture
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This was great. I used only thighs and added smoked paprika according to the other suggestions. I also didn't bother to defrost the peppers, just bunged them straight in and was pleasantly suprised at how economical they were (99p for a 500g bag). I did another similar chicken/butterbean recipe on this site recently (I think it is dated Dec 2012) and this is much better, it has much more depth of flavour. Served with cous cous.

dollyshoe's picture
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Cooked this for tea tonight and we were very impressed. Not big chilli lovers so just added hot paprika which was just right for us. We are trying to eat healthily so instead of sour cream I added a little low fat greek yoghurt at the table. Served with rice, it was really delicious. Will definately make this again.

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