Spicy chicken & bean stew
By Good Food
This hearty, satisfying one-pot is low fat and easy on the washing up
- Prep:15 mins
Cook:1 hrs 20 mins
- Easy
Nutrition per serving
- kcal 366
- fat 11g
- saturates 5g
- carbs 30g
- sugars 12g
- fibre 9g
- protein 38g
- salt 2.45g
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
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.
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.
Stir through the coriander and serve with soured cream and crusty bread.