Spicy chicken & bean stew

Spicy chicken & bean stew

  • 1
  • 2
  • 3
  • 4
  • 5
(52 ratings)

Prep: 15 mins Cook: 1 hr, 20 mins


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
Save to My Good Food
Please sign in or register to save recipes.


  • 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



    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



    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


  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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
5th Nov, 2016
I did this is my slow cooker and it was amazing ! Browned the thighs on the hob first then added to slow cooker with rest of ingredients (i browned the onions, garlic, and chillis a little first in the pan i removed the thighs from). Slow cooker on low for 5 hours job done !
17th Sep, 2014
Great if you add boiled potatoes into the dish. I half cooked them then added and it made a brilliant dinner
20th Feb, 2014
Tasty, but too watery. More like soup. Would omit the stock next time, or only add a little.
29th Dec, 2013
As I was cooking for two I halved the quantities apart from the tomatoes (I just used a standard 400g tin of tomatoes). I used chicken drumstick but replaced the thighs for breast. Also didn't have frozen peppers so used fresh. It was a really nice dinner however maybe the sauce was a little too thin (this was probably because of the extra tomato though) so next time I will add some Creme fraiche or Philadelphia cream cheese to thicken up the sauce. I also served with toasted pittas but didn't think they were very good at mopping up the sauce, so will go with crusty bread next time.
27th Oct, 2013
my rating
27th Oct, 2013
very good dish, if you don't like spicy it won't be for you ;)
3rd Sep, 2013
Very tasty, this could become a regular dinner. I had to make a few substitutions - no frozen peppers so used a mix of fresh and roasted red peppers from a jar, no kidney beans in chilli sauce so added kidney beans with sundried tomato paste and a tsp of paprika (next time I'll add more). So only little changes, very good meal.
missfordy's picture
5th Aug, 2013
Really enjoyed this meal. Made it for just 2 of us so changed a few little bits but basically the same. This is what I did: 2 x chicken breasts 1 tin tomatoes 1/2 tin kidney beans (chilli sauce) Frozen peppers (small handful) 1/2 small onion 1/2 hot chilli with seeds 1 clove of garlic 1 chicken stock pot (bit of water) Served it with toasted pittas. Lovely!
6th Jun, 2013
Used the ingredients that I had to hand so a jar of roasted peppers instead of frozen ones and I swapped the kidney beans in chilli sauce for a can of baked beans and added a pinch of dried chillies. The result was delicious, even though I only had chicken thighs, no drumsticks.
31st May, 2013
I'm trying to eat low fat just now and this is a pretty tasty addition to my low fat recipes. Made a few changes: I used 4 large, free range chicken breasts which I removed from the stew once cooked and shredded then added back to the pot. this helped fill it out a bit and soak up the liquid. I only used one large red chilli and kidney beans in water, not chilli sauce but did add a heaped tbls of chipotle paste instead. I also used 2 fresh red peppers, cannellini beans instead of butter beans and added 2 handfuls of frozen sweetcorn at the end. After tasting, I felt something was still missing, so I added a tsp of ground cummin. I then served on brown basamati rice with a dollop of natural yoghurt and a sprinkling of mature cheddar. All in all, a tasty, healthy meal.


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.