Dinner

Spicy Chicken and Bean Stew Recipe

ByNoah Steele November 11, 2025November 11, 2025

Introduction

This spicy chicken and bean stew is a comforting and flavorful dish perfect for any day of the week. Tender chicken thighs and drumsticks simmer with a mix of beans, peppers, and spices, creating a hearty meal that’s both satisfying and easy to prepare.

The image shows a round white bowl filled with a layered chicken stew. The bottom layer is a mix of white beans and kidney beans, with small pieces of red bell pepper scattered throughout. On top of this, there are several pieces of cooked chicken with a reddish-brown sauce covering them. The chicken is sprinkled with finely chopped green herbs. A white spoon rests inside the bowl, partially covered with some stew. The bowl sits on a white plate, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1¼ kg chicken thighs and drumsticks (approximate weight, we used a 1.23 kg mixed pack)
1 tbsp olive oil

2 onions, sliced
1 garlic clove, crushed

2 red chillies, deseeded and chopped
250 g frozen peppers, defrosted

400 g can chopped tomatoes
420 g can kidney beans in chilli sauce
2 x 400 g cans butter beans, drained

400 ml hot chicken stock
Small bunch coriander, chopped
150 ml pot soured cream, to serve

Crusty bread, to serve

Instructions

Step 1: Remove the skin from the chicken pieces and discard it. Heat the olive oil in a large casserole dish over medium-high heat. Brown the chicken all over, then remove it from the dish using a slotted spoon and set aside.
Step 2: Add the sliced onions, crushed garlic, and chopped chillies to the same dish. Fry for about 5 minutes until the onions start to soften and turn golden.

Step 3: Stir in the defrosted peppers, chopped tomatoes, kidney beans with chilli sauce, and drained butter beans. Pour in the hot chicken stock and mix gently.
Step 4: Return the browned chicken to the dish, placing it on top of the stew. Partially cover the dish with a lid and simmer gently for 50 minutes, or until the chicken is cooked through and tender.
Step 5: Once cooked, stir through the chopped coriander. Serve the stew hot, topped with a spoonful of soured cream and accompanied by crusty bread for dipping.

Tips & Variations

For extra heat, leave the seeds in the chillies or add a pinch of cayenne pepper.
You can substitute chicken thighs and drumsticks with boneless chicken pieces for quicker cooking.
Add chopped carrots or celery with the onions for additional vegetable texture.

If you prefer a thicker stew, mash some of the beans before adding them back to the pot.

Storage

Store any leftover stew in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove or in a microwave until piping hot. This dish can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

A white round ceramic dish filled with several pieces of cooked chicken coated in a thick, reddish-orange sauce, garnished with small green herb bits. The dish also contains visible white beans and dark red kidney beans mixed with finely chopped pieces of red bell pepper, all immersed in the sauce that has a rich texture. A white spoon resting inside the dish holds one piece of chicken, the bowl sits on a flat, white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of beans in this stew?

Yes, you can use a variety of beans such as cannellini or black beans depending on your preference. Just make sure they are drained and rinsed before adding.

Is it possible to make this stew spicier or milder?

Absolutely. Adjust the amount of chillies or keep the seeds in for more heat. To make it milder, reduce or omit the chillies and use plain kidney beans instead of those in chilli sauce.