Description
A hearty and flavorful spicy chicken and bean stew, featuring tender chicken thighs and drumsticks simmered with onions, garlic, red chillies, colorful peppers, and a mix of kidney and butter beans in a rich tomato and chilli sauce. Finished with fresh coriander and served with a dollop of soured cream and crusty bread, this stew is perfect for a comforting meal.
Ingredients
Scale
Chicken and Base
- 1¼ kg chicken thighs and drumsticks, skin removed
- 1 tbsp olive oil
- 2 onions, sliced
- 1 garlic clove, crushed
- 2 red chillies, deseeded and chopped
Vegetables and Beans
- 250g frozen peppers, defrosted
- 1 can (400g) chopped tomatoes
- 1 can (420g) kidney beans in chilli sauce
- 2 cans (2 x 400g) butter beans, drained
Liquids and Garnish
- 400ml hot chicken stock
- Small bunch coriander, chopped
- 150ml pot soured cream, to serve
- Crusty bread, to serve
Instructions
- Prepare the chicken: Remove the skin from the chicken thighs and drumsticks and discard it. This helps reduce excess fat and leads to a lighter stew.
- Brown the chicken: Heat the olive oil in a large casserole dish over medium heat. Add the chicken pieces and brown them on all sides to develop flavor, then remove them from the pan with a slotted spoon and set aside.
- Sauté onions, garlic, and chillies: Into the same pan, add the sliced onions, crushed garlic, and chopped red chillies. Fry these for about 5 minutes, stirring occasionally, until the onions soften and turn golden brown, releasing their natural sweetness.
- Add peppers and beans: Stir in the defrosted frozen peppers, chopped tomatoes, kidney beans in chilli sauce, and drained butter beans, mixing everything well to combine.
- Add stock and return chicken: Pour in the hot chicken stock and place the browned chicken pieces back on top of the mixture. Cover the pan with a lid that is partly on (half-covered) and simmer gently for 50 minutes, or until the chicken is cooked through and tender.
- Finish with coriander and serve: Once the chicken is tender, stir through the chopped coriander to add a fresh, vibrant flavor. Serve the stew hot with a generous spoonful of soured cream and slices of crusty bread for dipping.
Notes
- Removing the chicken skin helps reduce fat content and prevents the stew from becoming greasy.
- Using mixed chicken pieces (thighs and drumsticks) provides better flavor and texture than breast alone.
- Half-covering the pot during simmering allows steam to escape, preventing the stew from becoming too watery.
- Adjust the number of chillies based on your preferred spice level.
- For a thicker stew, simmer uncovered for the last 10-15 minutes to reduce excess liquid.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Stew
- Method: Stovetop
- Cuisine: British
Keywords: spicy chicken stew, bean stew, one-pot meal, hearty stew, chicken and beans, easy dinner, weeknight meal, chicken thighs recipe
