Dinner

Spicy Chicken and Bean Stew Recipe

ByJake Silas December 8, 2025December 8, 2025

Introduction

This spicy chicken and bean stew is a hearty and flavorful dish that’s perfect for cozy dinners. With tender chicken, a mix of beans, and a gentle heat from red chillies, it’s both comforting and satisfying. Serve it with soured cream and crusty bread for a complete meal.

A white round dish filled with a stew that has several layers; the bottom layer is a mix of white and dark red beans along with diced red bell peppers, giving a colorful base with soft texture, while the middle layer consists of chunky cooked vegetables mixed with the beans. On top, there are pieces of cooked chicken, browned and juicy, scattered with chopped green herbs. A white spoon is resting inside the dish, holding a piece of chicken and some beans and vegetables. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1¼kg chicken thighs and drumsticks (approx. weight, mixed pack recommended)
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, to serve
Crusty bread, to serve

Instructions

Step 1: Remove the skin from the chicken pieces and discard. Heat the olive oil in a large casserole dish over medium heat.
Step 2: Brown the chicken evenly on all sides in the hot oil, then remove it using a slotted spoon and set aside.
Step 3: Add the sliced onions, crushed garlic, and chopped chillies to the casserole. Fry for about 5 minutes until the onions soften and turn golden.
Step 4: Stir in the defrosted peppers, chopped tomatoes, kidney beans with chilli sauce, butter beans, and pour in the hot chicken stock.
Step 5: Return the browned chicken pieces on top of the mixture, then cover the casserole partially with a lid.
Step 6: Simmer gently for 50 minutes, until the chicken is fully cooked and tender, stirring occasionally.
Step 7: Stir through the chopped coriander just before serving.
Step 8: Serve the stew with a dollop of soured cream and warm crusty bread on the side.

Tips & Variations

For a milder stew, reduce the number of chillies or remove them entirely.
Swap the frozen peppers for fresh bell peppers if preferred for extra crunch.
Add smoked paprika or ground cumin for a deeper smoky flavor.
Use other fresh herbs like parsley or mint if you don’t have coriander.

Storage

Store leftover stew in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until piping hot. This stew can also be frozen for up to 3 months—defrost overnight in the fridge before reheating.

How to Serve

A white bowl filled with a rich chicken stew featuring several pieces of cooked chicken, including drumsticks and thighs, resting on top of a thick base layer made of mixed beans in dark red and pale beige colors along with diced red bell peppers and onions. The chicken is covered with a finely chopped green herb garnish, adding a fresh contrast to the warm tones of the dish. The stew looks tender and juicy with visible bits of tomato and spices mixed throughout. A white spoon is placed inside the bowl on the right side, ready to serve. The bowl is set on a white marbled surface with a calm and clean background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs and drumsticks?

Yes, chicken breasts can be used, but they may become dry if overcooked. Keep an eye on cooking time and consider cutting breasts into larger chunks to help retain moisture.