Spicy chicken & bean stew
1h 35m

Ingredients
- 1¼ kg chicken thighs and drumsticks
- 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
- crusty bread to serve
Instructions
3 steps
- 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.
5 min - 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.
50 min - 3
Stir through the coriander and serve with soured cream and crusty bread.
Progress
0 / 3 steps
Nutrition
Per serving (based on 6 servings)
Calories
366cal
Protein
38.0g
Carbs
30.0g
Fat
11.0g





