Name: Spicy chicken & bean stew
Prep time: 15 min
Cook time: 1 h 20 min
Total time: 1 h 35 min
Yield: Serves 6
Cuisine: British
Ingredients: 1¼ 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

Home
Recipes
Spicy chicken & bean stew

Spicy chicken & bean stew

Good Food team

Save recipe

Serves 6

Easy

Prep: 15 mins

Cook: 1 hr and 20 mins

A star rating of 4.4 out of 5.73 ratingsRate

loading...

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

Freezable

Healthy

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Utterly foolproof rice

A star rating of 4 out of 5.32 ratings

Ingredients

Nutrition

Units:

MetricUS

1¼ 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

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal366
fat11g

low
saturates5g
carbs30g
sugars12g
fibre9g
protein38g
salt2.45g

Method

step 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.
step 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.
step 3

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

Recipe from Good Food magazine, September 2011

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.4 out of 5.73 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now