Chicken, butter bean & pepper stew

Chicken, butter bean & pepper stew

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(7 ratings)

Prep: 10 mins Cook: 55 mins


Serves 4
Use storecupboard pulses and tasty chicken thighs in this healthy paprika-flavoured casserole with peppers and tomato

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal422
  • fat15g
  • saturates4g
  • carbs27g
  • sugars12g
  • fibre9g
  • protein44g
  • salt1.6g
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  • 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…

  • 1 large onion, chopped



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

  • 2 celery sticks, chopped



    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • 1 yellow pepper, deseeded and diced
  • 1 red pepper, deseeded and diced
  • 1 garlic clove, crushed
  • 2 tbsp paprika



    A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

  • 400g can chopped tomato
  • 150ml chicken stock
  • 2 x 400g cans butter beans, drained and rinsed
  • 8 skinless chicken thigh


  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.

  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.

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Comments (9)

morechablis's picture

Kept to recipe as I tend to much of the time when doing a new dish... It lacks a bit of umph in the taste, next time, might increase the paprika, or think of some other ingredient I can add. But very nice overall.

jessers's picture

You could easily change the paprika to any other spice/herb for a different flavour. This was a very simple & filling meal but I might add some button mushrooms next time and possibly replace the chicken with pork fillet. Great meal to use up leftover veg.

catie74's picture

I added some chorizo to it and 2 more cloves of garlic

Northernclarej's picture

Absolutely delicious, made this a few times now. Its a lovely healthy dinner that can be popped in the slow cooker and left. I add another tablespoon of Paprika.

rdsparrow's picture

Great concept (very easy to make) but 1/2 tsp Paprika would do just fine. The celery and onions should be cooked first for at least five minutes before adding the pepper for a further five. I served this with Sour Cream and it made a real improvement.

agalatka's picture

Simple, delicious and very filling. Used 2 tsp paprika + 1 tsp smoked paprika. Will definitely be making this again.

stubugs's picture

Is it really 2 tbsp paprika? or 2 tsp?

beverleyc's picture

Tasty, filling, not wildly exciting but very pleasant. Good made the day before too.

eleanormayo's picture

this dish was fine, but possibly lacked something as it was a little bit boring. Shame really, as it had good ingredients.

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