Cowboy chicken & bean stew

Cowboy chicken & bean stew

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(17 ratings)

Prep: 10 mins Cook: 1 hr, 20 mins


Serves 4
A paprika-spiced casserole that's campsite-friendly and warming for the tum- pinto beans stretch the dish a little further

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal614
  • fat29g
  • saturates8g
  • carbs40g
  • sugars23g
  • fibre7g
  • protein43g
  • salt3.4g


  • drizzle of oil
  • 1 large onion, chopped



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

  • 6 rashers smoked streaky bacon, chopped
  • 8 chicken portions (we used thighs and drumsticks), skin removed



    While it's the traditional Christmas bird, turkey is good to eat all year round, though…

  • 1 tbsp smoked paprika
  • 2 x 400g cans chopped tomatoes with garlic
  • 200g barbecue sauce (measure by filling half a 400g can if you don't have scales)
  • 1 tbsp dried oregano or mixed dried herbs



    Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…

  • 2 x 400g cans pinto beans
  • grated cheddar and tortilla chips, to serve (optional)



    Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…


  1. Heat the oil in a large casserole dish with a lid. Add the onion and bacon, and cook over a medium heat for 15 mins, until the onion is really soft and starting to brown, and the bacon is crisp. Push to the side of the pan, increase the heat and add the chicken pieces. Cook for a few mins until the meat is nicely browned, but don’t worry if it’s not evenly coloured. Add the paprika, tomatoes, along with half a can (200ml) water, the barbecue sauce, herbs, a pinch of salt and a generous amount of black pepper. Cover with a lid, lower the heat to a gentle simmer and cook for 45 mins, stirring occasionally.

  2. Check that the chicken is tender – if not, cover again and cook for 15 mins more. Add the beans and simmer, uncovered, for 20 mins until the sauce is thickened. Serve in bowls topped with grated cheddar and tortilla chips, if you like.

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Comments, questions and tips

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8th Jun, 2019
Crowd pleasing recipe! I use boneless, skinless chicken thighs and don't add extra water and I use whichever tinned pulses I have in the cupboard (often use cannellini beans). I also miss out the dried herbs and serve with fresh chopped parsley sprinkled over. No cheese or tortillas - we serve with plain rice and a crisp green salad on the side. It's very tasty and freezes well too.
19th Mar, 2017
Sooo good, perfect autumn/ winter dish. Can't recommend enough.
26th Oct, 2014
Love this recipe! Its become a regular in our house. We do it exactly as the recipe say except we use boneless chicken thigh pieces as its easier to eat. Tastes great the next day as leftovers if you have any left.
23rd Aug, 2014
Really simple and delicious. Went down a treat in our house served with some toasted soft tortillas and toasted sweet corn.
20th Sep, 2013
Made this using my slow-cooker, was well loved by the whole family, my toddler can't get enough of it!
8th Sep, 2013
This recipe is delicious. I made it with leftover roast chicken and butter beans. I left everything else as it was. I didn't bother with the nachos and served it with garlic roast potatoes and sweetcorn. Yum.
5th Sep, 2013
Is it possible to cook the dinner up until the end of stage 1 at home, and then reheat on the stove at the campsite?
goodfoodteam's picture
17th Oct, 2013
Hi there, you could stop at that stage and continue at the campsite or cook all the way to the end and then simply reheat - it's up to you.
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