Chicken, butter bean & pepper stew
By Good Food
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
Nutrition per serving
- kcal 422
- fat 15g
- saturates 4g
- carbs 27g
- sugars 12g
- fibre 9g
- protein 44g
- salt 1.6g
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
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.
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.