Spicy chicken & bean stew

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• Nex

  24 August 2011

  Nex commented on this recipe

  Looks pretty interesting. Gonna do this in a few days. I'm pretty novice though. How much salt & pepper will I need to add to this? In teaspoons?

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• Barbara Hayward

  24 August 2011

  Barbara Hayward commented on this recipe

  Hello Nex It does look good, doesn't it. Re SnP, add to taste once cooked as salt especially in the dish whilst cooking will make the beans tough. IMHO add the beans 30 or so mins in. Would also add a teaspoon or two (again to taste/your spice barometer) of hot smoked paprika at end of step 1 and fry for another minute or so. Being a chilli addict I'd also up the amount of chillies and leave seeds in! Hardcore!! Take care

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• KarenLane'sb

  25 August 2011

  KarenLane'sb commented on this recipe

  I'm looking for recipes to give my son who is off to Uni-self catering, sharing a kitchen with 9 others. I think he can cook this one before he goes and use boneless/skinless thighs which I have bought in bulk. Then put some single portions in containers he can freeze and cook from frozen in the microwave, so he has some quick but nutritious meals. I don't think he'll be too popular with his house mates if he takes up the hob/oven for an hour unless he persuades them to eat it too!

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• Barbara Hayward

  27 August 2011

  Barbara Hayward commented on this recipe

  Made this last night and it was F.A.B.! Added paprika and chillies towards the end of stage 1. Used breast fillets cut into generous chunks. Had no butter beans so used haricot instead. Took 5 mins to prepare and 15 mins on the hob to finish! Absolutely gorgeous and will make again quite regularly. Might add some chorizo next time too! X

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• Barbara Hayward

  27 August 2011

  Barbara Hayward rated and commented on this recipe

  

  Whoops forgot to rate! 5* PS - it didn't require any SnP

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• colin gee

  28 August 2011

  colin gee rated and commented on this recipe

  

  i thought it was FANTASTIC insted of cooking it on the hob i cooked it the oven, i will cook it again for adinner party,

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• markevs

  28 August 2011

  markevs rated and commented on this recipe

  

  Made his last night and thought it was excellent. Used all chicken thighs as they were on offer. You could add an additional chilli if you like it hot. Will certainly make this again. Would be good grub for a cold winter evening.

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• Nico1

  30 August 2011

  Nico1 rated and commented on this recipe

  

  I made this at the weekend and after declaring that he didn't like vegetables, my 8yr old stepson devoured it. I used chicken breast rather than meat on the bone and also cooked it in my slow cooker rather than on the hob. Ended up more like a chunky soup than a stew and served with a crusty loaf. Will definitely be making it again.

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• matador

  12 October 2011

  matador rated this recipe

  

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• Grimmo

  13 October 2011

  Grimmo rated and commented on this recipe

  

  Made this last night & it was delicious! I added the smoked paprika at the end of stage 1 & used 1 large chilli instead of 2, also I used chicken breast fillets diced instead of thighs etc. Great mid week meal but also good enough for a dinner party.

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• SamM1

  20 October 2011

  SamM1 rated and commented on this recipe

  

  Yum yum! Really, really enjoyed this. I mafe the exact measurements for two but we both had it for an evebing meal and lunch the next day. Really tasty - added mushrooms and chorizo for some extra flavour but I would recommend adding more garlic and chilli for some extra zing. It wasn't spicy at all and I'm a spcie wimp! Try this! Oh, ate with rice but couldn't stop thinking how nice it would be with mash!

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• Annita

  22 October 2011

  Annita commented on this recipe

  what oven temperature, I think 175-180 on fan ?

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• melly

  10 November 2011

  melly commented on this recipe

  I was thinking of making this tommorow evening, but not a fan of butter beans. Would chick peas be okay to use instead? Bit of a novice cook so need a bit of direction.

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• splodgemeister

  30 November 2011

  splodgemeister rated and commented on this recipe

  

  I enjoyed this but didn't think it was anything special. I'd never had butter beans before and wasn't 100% keen on them, especially as there was so many in this dish. I may try with a different type of bean or just use less butter beans next time. I didn't think it was spicy at all so next time will add some chilli powder to it. I also found it was a little on the watery side. I used a 1.23kg mixed pack of thighs and drumsticks as suggested by GF and as there were 8 pieces of chicken in it, it meant 1.33 pieces each when serving 6!! Go figure! I ended up striping the meat off the bones which kind of defeated the object of using them in the first place. I'd probably use just boned thighs next time.

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• supercook69

  05 December 2011

  supercook69 rated and commented on this recipe

  

  I made this tonight, its a nice & tasty dish. I NEVER skin my chicken as thats were all the flavour is & it keeps the chicken moist, you can remove the skin after. Frozen peppers?? why?? who has them in the freezer? I have half a red pepper in the fridge so I used that. I also added a bit of chorizo & 2 cloves of garlic. And I started it off on the stove then put it in the oven.

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• Misstressmoo

  23 January 2012

  Misstressmoo rated and commented on this recipe

  

  Very tasty and simple to cook. Added more chilli but apart from that a great mid week dinner.

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• Kat

  14 February 2012

  Kat rated and commented on this recipe

  

  Great warming winter dish. I added some split red lentils along with the stock to give it a protein-boost, and whacked in smokey paprika for an extra kick.

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• KatanaDV20

  12 March 2012

  KatanaDV20 commented on this recipe

  Just made this today and I'm here to say that its brilliant and very tasty - and healthy! The only change I made was to add an extra can of kidney beans. Its made a massive amount that will easily last me for the next 4 days if not the week. Perfect dude-friendly food with no messin' about! Once its all in the pot set the timer on your cellphone and go watch TV, play games etc. Highly recommend!

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• Mags

  29 March 2012

  Mags rated and commented on this recipe

  

  I made this with 3 chicken breasts cut into large chunks and reduced the cooking time on the hob to 20 minutes with the lid off to thicken the sauce however still needed to add some cornflour at the end. I didn't de-seed the chillies to give it an extra bite but still needed to added a teaspoon of crushed chillies to spice it up a bit. Also used 3 cloves of garlic. I also added mushrooms to up the veg content. Made a very generous portion for 4. Thoroughly enjoyed this and will add it to my binder.

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• Lola_Balola

  04 April 2012

  Lola_Balola rated and commented on this recipe

  

  I made this with chicken breast rather than thighs and thought it was really tasty but not amazing. It was very watery even though I reduced the volume of stock added. I would make it again and probably add less stock, add more chilli/paprika and cook in the oven. I served with sour cream which complemented the dish well. Also, didn't need to serve with any other carby accompaniment as it was very filling on its own.

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http://www.bbcgoodfood.com/recipes/1570643/

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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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Difficulty and servings

Serves 6

Preparation and cooking times

Prep 15 mins

Cook 1 hr 20 mins

Low-fat

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

Per serving

366 kcalories, protein 38g, carbohydrate 30g, fat 11 g, saturated fat 5g, fibre 9g, sugar 12g, salt 2.45 g

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