Spicy chicken & bean stew
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
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Showing items 1 to 3 of 6
- 1¼ kg chicken thighsand drumsticks (approx. weight, we used a 1.23kg mixed pack)
- 1 tbsp olive oil
- 2 onionssliced
- 1 garlic clovecrushed
- 2 red chilliesdeseeded and chopped
- 250g frozen peppersdefrosted
- 400g can chopped tomatoes
- 420g can kidney beansin chilli sauce
- 2 x 400g cans butter beansdrained
- 400ml hot chicken stock
- small bunch corianderchopped
- 150ml pot soured creamand crusty bread, to serve
Nutrition: per serving
- kcal366
- fat11glow
- saturates5g
- carbs30g
- sugars12g
- fibre9g
- protein38g
- salt2.45g
Method
step 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.
step 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.
step 3
Stir through the coriander and serve with soured cream and crusty bread.
