Name: Chicken, butter bean & pepper stew
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 1 tbsp olive oil; 1 large onion chopped; 2 celery sticks, chopped; 1 yellow pepper deseeded and diced; 1 red pepper deseeded and diced; 1 garlic clove crushed; 2 tbsp paprika; 400g can chopped tomato; 150ml chicken stock; 2 x 400g cans butter beans drained and rinsed; 8 skinless chicken thighs

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Chicken, butter bean & pepper stew

Chicken, butter bean & pepper stew

Good Food team

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Serves 4

Easy

Prep: 10 mins

Cook: 55 mins

A star rating of 4.3 out of 5.22 ratingsRate

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Use storecupboard pulses and tasty chicken thighs in this healthy paprika-flavoured casserole with peppers and tomato

Freezable

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Ingredients

Nutrition

Units:

MetricUS

1 tbsp olive oil
1 large onion

chopped
2 celery

sticks, chopped
1 yellow pepper

deseeded and diced
1 red pepper

deseeded and diced
1 garlic clove

crushed
2 tbsp paprika
400g can chopped tomato
150ml chicken stock
2 x 400g cans butter beans

drained and rinsed
8 skinless chicken thighs

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Nutrition: per serving

kcal422

low
fat15g
saturates4g
carbs27g
sugars12g
fibre9g
protein44g
salt1.6g

Method

step 1

Heat oven to 180C/160C fan/gas 4. Heat the oil in a large flameproof casserole dish. Add the onion, celery and peppers, and fry for 5 mins. Add the garlic and paprika, and cook for a further 3 mins.
step 2

Stir in the tomatoes, stock and butter beans, and season well. Bring to the boil, then nestle the chicken thighs into the sauce. Cover with a tight-fitting lid and put in the oven for 45 mins.

Recipe from Good Food magazine, December 2012

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A star rating of 4.3 out of 5.22 ratings

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