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Spicy chicken & bean stew

Spicy chicken & bean stew

A star rating of 4.4 out of 5.68 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6

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

  • Freezable
  • Healthy
Nutrition: per serving
HighlightNutrientUnit
kcal366
low infat11g
saturates5g
carbs30g
sugars12g
fibre9g
protein38g
salt2.45g
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Ingredients

  • 1¼ kg chicken thighs and drumsticks (approx. weight, we used a 1.23kg mixed pack)
  • 1 tbsp olive oil
  • 2 onions, sliced
  • 1 garlic clove, crushed
  • 2 red chillies, deseeded and chopped
  • 250g frozen peppers, defrosted
  • 400g can chopped tomatoes
  • 420g can kidney beans in chilli sauce
  • 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

  • STEP 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.

  • STEP 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.

  • STEP 3

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

Recipe from Good Food magazine, September 2011

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Overall rating

A star rating of 4.4 out of 5.68 ratings
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