Spicy chicken & bean stew

Spicy chicken & bean stew

By Good Food
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(50 ratings)
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Prep: 15 mins Cook: 1 hr, 20 mins

Easy

Serves 6
This hearty, satisfying one-pot is low fat and easy on the washing up

Nutrition and extra info

  • Freezable
  • Healthy

Nutrition: per serving

  • kcal366
  • fat11g
  • saturates5g
  • carbs30g
  • sugars12g
  • fibre9g
  • protein38g
  • salt2.45g
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Ingredients

  • 1¼kg chicken thighs and drumsticks (approx. weight, we used a 1.23kg mixed pack)
  • 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…

  • 2 onions, sliced
    Onion

    Onion

    un-yun

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

  • 1 garlic clove, crushed
  • 2 red chillies, deseeded and chopped
  • 250g frozen peppers, defrosted
    Peppers

    Pepper

    pep-iz

    Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…

  • 400g can chopped tomatoes
  • 420g can kidney beans in chilli sauce
    Kidney beans scattered on a white surface

    Kidney beans

    kid-nee beenz

    Native to the Americas, kidney beans are so called because of their shape and come in very…

  • 2 x 400g cans butter beans, drained
  • 400ml hot chicken stock
  • small bunch coriander, chopped
  • 150ml pot soured cream and crusty bread, to serve

Method

  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.

  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.

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

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Comments, questions and tips

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Ashpash_x
12th Sep, 2017
5.05
My favourite dish to date and an absolute favourite with everyone who has tried it. Definitely the perfect winter warmer and super easy!
Wizardlizard
26th May, 2017
2.55
It's okay but not mind blowing. I followed the recipe almost exactly, but in the end had to add lots of extra spices to make it taste decent (mostly Ras el Hanout and chilli flakes). In the end the sauce just tastes like poor chilli with chicken.
frsoar
2nd Feb, 2017
5.05
Excellent result we used chicken breast and worked really well. Nice and thick good wholesome meal. Only issue is when I worked out the calories for our family diet the calorie count was far higher than the portion stated. Only way to reduce to level of calories published was to quarter the quantity of chicken.
MichaeltheGreat
29th Jun, 2016
5.05
Nice winter comfort food. You can stuff this inside a capsicum and bake also. Comes up a treat.
katycooks's picture
katycooks
9th Jan, 2016
3.8
I used skinned, boned chicken thighs, and instead of kidney beans and butter beans, I used a tin of mixed beans in chilli sauce. Can't see the logic of specifying "frozen" peppers so just used a fresh pepper instead. (Basically use whatever peppers you have I say!) I used the two fresh chillis, but also decided to add some Ras El Hanout spice mix to jazz up the flavour a bit. To make it a truly "one pot" meal, I threw in some halved Charlotte potatoes as well. I cooked it on the stove top as per the recipe, but it would work just as well in the oven. No problems with the thickness of the sauce (the potatoes soak up a little in any case.) Very easy to make and chicken thighs are perfect (much better than breast). But I am glad I added the north African spice mix as I feel it would have been a little bland without it.
annalysutton
6th Nov, 2015
Yummy! I cooked it without the lid on for half the time so that the sauce would thicken up a bit- worked well :)
aliciapearce23's picture
aliciapearce23
6th May, 2015
Great dinner! really tasty but still healthy. I used diced chicken breast instead of on the bone chicken and this worked perfectly. i didn't use kidney beans in the chilli sauce, but added my own hot sauce to taste.
alisonmarch
21st Jan, 2015
2.55
I thought this was OK but nothing overly special. It was a bit watery and not full in flavour.however, I did not use kidney beans in chilli sauce so that might make all the difference.
jojo1990pickett
22nd Oct, 2014
I'm thinking of doing this in my slow cooker but using chilli baked beans instead of the other sorts. How long would you say it needs if I use chicken thighs on the bone?
Ljp1986
1st Jan, 2016
Did you ever try this? I was wanting to do it in my slow cooker too

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Deb Carruthers
13th Nov, 2013
Great food, instead of frozen peppers I used one of green, red and yellow fresh peppers and cut and deseeded them roasted them in the oven for 20 mins before adding them to the pan, really enjoyed this dish.