Chicken, butter bean & pepper stew

Name: Chicken, butter bean & pepper stew
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Yield: 4
Ingredients: 1 tbsp olive oil; 1 large onion chopped; 2 celery sticks, chopped; 1 yellow pepper deseeded and diced; 1 red pepper deseeded and diced; 1 garlic clove crushed; 2 tbsp paprika; 400g can chopped tomato; 150ml chicken stock; 2 x 400g cans butter beans drained and rinsed; 8 skinless chicken thighs

1h 5m

Prep10 min

Cook55 min

Total1h 5m

Good Food team

Ingredients

1 tbsp olive oil
1 large onion chopped
2 celery sticks, chopped
1 yellow pepper deseeded and diced
1 red pepper deseeded and diced
1 garlic clove crushed
2 tbsp paprika
400g can chopped tomato
150ml chicken stock
2 x 400g cans butter beans drained and rinsed
8 skinless chicken thighs

Instructions

2 steps

Heat oven to 180C/160C fan/gas 4. Heat the oil in a large flameproof casserole dish. Add the onion, celery and peppers, and fry for 5 mins. Add the garlic and paprika, and cook for a further 3 mins.

8 min

Stir in the tomatoes, stock and butter beans, and season well. Bring to the boil, then nestle the chicken thighs into the sauce. Cover with a tight-fitting lid and put in the oven for 45 mins.

45 min

Progress

0 / 2 steps

Nutrition

Per serving (based on 4 servings)

Calories

422cal

Protein

44.0g

Carbs

27.0g

Fat

15.0g

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