Spicy chicken & bean stew

Spicy chicken & bean stew

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(62 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
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  • 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.

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Comments, questions and tips

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koolk_2009's picture
31st Oct, 2018
Really enjoyed this, very tasty and easy and healthy.
Jessica Martin's picture
Jessica Martin
20th Oct, 2018
Great thrifty easy tea. Followed other reviewers advice and substituted frozen peppers for real, I find frozen ones flavourless and watery- I cooked the onions and peppers for much longer than recommended on a low heat to put some colour on them and for sweetness.We added Harrisa paste and chipotle paste for extra flavour and only used one tin of butter beans.
15th Oct, 2018
Mwah... want to like the recipe but have had better chicken stew. Initially quite excited (high rating, simple ingredients, one pot, what’s not to love), but turned out bland even with a few tbs of harissa as someone suggested. Will not make again.
1st Oct, 2018
I used skinless, boneless thighs cut in two, substituted cannellini beans for the kidney beans and only used one can of butter beans. Used fresh peppers rather than frozen (I fried them with the onions until softened and starting to caramalise) and used half a little jar of harissa paste I needed to use up to spice it up a bit. Used a bit less stock and went heavy on the fresh coriander. Result - delicious. I suppose with all those changes I am giving five stars to my own recipe really...
12th Sep, 2017
My favourite dish to date and an absolute favourite with everyone who has tried it. Definitely the perfect winter warmer and super easy!
26th May, 2017
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's picture
2nd Feb, 2017
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.
29th Jun, 2016
Nice winter comfort food. You can stuff this inside a capsicum and bake also. Comes up a treat.
katycooks's picture
9th Jan, 2016
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.
DTP's picture
11th Sep, 2018
I think that's a good alternative to the original recipe. I'm going to try this.


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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.
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