Mobile-nav
Menu
Bbc-logo Starburst Visit Homepage >

Spicy chicken & bean stew

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

  • Prep: 15 mins
    Cook: 1 hrs 20 mins
  • Serves 6
  • Easy
  • Serves 6
  • Easy
  • Calories 366
  • Carbohydrates 30
  • Saturated Fat 5
  • Sugar 12
  • Protein 38
  • Fat 11
  • Fibre 9
  • Salt 2.45

Nutrition per serving

  • Calories 366
  • Carbohydrates 30
  • Saturated Fat 5
  • Sugar 12
  • Protein 38
  • Fat 11
  • Fibre 9
  • Salt 2.45

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.

Suggested recipes from this collection...