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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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 :)
alicia23p's picture
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.
21st Jan, 2015
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.
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?
1st Jan, 2016
Did you ever try this? I was wanting to do it in my slow cooker too
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


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