Healthy casserole & stew recipe for 6 people, takes only 20 mins; recipe has chicken thigh, olive oil, onion, garlic clove, red chilli, pepper, chopped tomato, kidney bean, butter bean, chicken stock, coriander and soured cream.
Spicy chicken & bean stew
Course: Healthy casserole & stew
Servings
6
servings
Prep time
15 mins
Ingredients
- Kidney Bean: 420g can kidney beans in chilli sauce
- Coriander: small bunch coriander, chopped
- Garlic Clove: 1 garlic clove, crushed
- Red Chilli: 2 red chillies, deseeded and chopped
- Olive Oil: 1 tbsp olive oil
- Onion: 2 onions, sliced
- Chopped Tomato: 400g can chopped tomatoes
- Pepper: 250g frozen peppers, defrosted
- Soured Cream: 150ml pot soured cream and crusty bread, to serve
- Chicken Stock: 400ml hot chicken stock
- Butter Bean: 2 x 400g cans butter beans, drained
- Chicken Thigh: 1 1/4 kg chicken thighs and drumsticks (approx. weight, we used a 1.23kg mixed pack)
Directions
- 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.
- 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.
- Stir through the coriander and serve with soured cream and crusty bread.
