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Chicken, butter bean & pepper stew

Use storecupboard pulses and tasty chicken thighs in this healthy paprika-flavoured casserole with peppers and tomato

  • Prep: 10 mins
    Cook: 55 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 422
  • Carbohydrates 27
  • Saturated Fat 4
  • Sugar 12
  • Protein 44
  • Fat 15
  • Fibre 9
  • Salt 1.6

Nutrition per serving

  • Calories 422
  • Carbohydrates 27
  • Saturated Fat 4
  • Sugar 12
  • Protein 44
  • Fat 15
  • Fibre 9
  • Salt 1.6

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 tomatoes
  • 150ml chicken stock
  • 2 x 400g cans butter beans, drained and rinsed
  • 8 skinless chicken thighs

Method

  1. 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.

  2. 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.

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