Spicy chicken & bean stew
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Spicy chicken & bean stew

By Good Food

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

  • Prep:15 mins
    Cook:1 hrs 20 mins
  • Easy

Nutrition per serving

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

Ingredients

  • 1¼kg 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

  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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