Chicken and Bean Stew
Serves: 4
Ingredients
To make Chicken and Bean Stew, you'll need:
- 1.5kg chicken thighs/ drumsticks
- 2 tbsp. olive oil
- 2 onions, sliced
- 1 garlic clove, finely chopped
- 1 red chilli, deseeded and finely chopped
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 400g tinned chopped tomatoes
- 400g tinned kidney beans
- 400g tinned butter beans, drained
- 80ml hot chicken stock
- Coriander to garnish
Method
- Remove the skin from the chicken.
- Put the olive oil in a frying pan, and then place over a medium heat.
- When it’s hot, add the chicken, and brown on all sides.
- Remove the chicken and drain on some kitchen roll.
- Heat the other tablespoon of oil over a medium heat (same as the first one) and fry the onions, garlic, and chilli for 3 minutes.
- Mix in the bell pepper, chopped tomatoes, both kinds of beans beans, and hot chicken stock.
- Place the chicken on top, cover, and cook for 30-40 minutes, ensuring that the chicken is cooked through and tender.
- To check, poke a skewer into the thickest part of the chicken. If, when you remove it, the juice that drips out is pink, the chicken isn’t quite cooked.
- The chicken is now ready to serve, with coriander to garnish!
Nutritional Facts (Per Serving)
Calories 1088 | Total Fat 49.9g | Saturated Fat 12.9g | Carbohydrates 40.4g | Fibre 10.9g | Protein 113.8g
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