Spicy chicken & bean stew

A bowl of food Casserole Recipes

Preparation and cooking time

  • Prep:15 mins
  • Cook:1 hr and 20 mins
  • Easy
  • Serves 6

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

Nutrient Unit
kcal 366
fat 11g
saturates 5g
carbs 30g
sugars 12g
fibre 9g
protein 38g
salt 2.45g

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

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