Description

A hearty and flavorful spicy chicken and bean stew featuring tender chicken thighs and drumsticks simmered with vibrant vegetables, kidney and butter beans in a mildly spiced tomato and chilli sauce. Perfectly balanced with fresh coriander and creamy soured cream, served with crusty bread for a comforting, satisfying meal.

Ingredients

Scale

Chicken

1¼ kg chicken thighs and drumsticks, skin removed (approx. 1.23 kg pack)

Vegetables & Beans

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

Liquids & Oil

1 tbsp olive oil
400 ml hot chicken stock

Garnish & Serving

Small bunch coriander, chopped
150 ml pot soured cream
Crusty bread, to serve

Instructions

Prepare the chicken: Remove the skin from the chicken thighs and drumsticks and discard. This ensures a leaner stew with less fat.
Brown the chicken: Heat 1 tablespoon of olive oil in a large casserole dish over medium-high heat. Add the chicken pieces and brown on all sides for about 5-7 minutes. Once browned, remove the chicken using a slotted spoon and set aside to free the pan for vegetables.
Sauté the aromatics: In the same casserole dish, add the sliced onions, crushed garlic clove, and chopped deseeded red chillies. Fry for approximately 5 minutes until the onions start to soften and turn golden, releasing their flavors.
Add vegetables and beans: Stir in the defrosted frozen peppers, canned chopped tomatoes, kidney beans in chilli sauce, and drained butter beans. Mix everything evenly.
Pour in the stock and return chicken: Add 400 ml of hot chicken stock to the casserole. Place the browned chicken pieces back on top of the mixture. Cover the pan halfway with a lid to allow steam to escape.
Simmer the stew: Cook over a medium-low heat for 50 minutes, checking occasionally, until the chicken is fully cooked and tender, and the flavors have melded beautifully.
Finish with coriander and serve: Once cooked, stir through the chopped coriander to add freshness. Serve the stew hot, accompanied by a dollop of soured cream and crusty bread to soak up the delicious sauce.

Notes

Removing the skin from the chicken reduces excess fat, making the stew lighter.
If you prefer more heat, keep the seeds in the chillies or add extra.
Use fresh peppers if available; just chop and sauté alongside the onions.
The stew develops more flavor if left to rest for 15 minutes before serving.
Crusty bread is essential for mopping up the rich sauce and adds a satisfying texture contrast.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Main Course
Method: Stovetop
Cuisine: British

Keywords: spicy chicken stew, bean stew, chicken thighs recipe, hearty stew, one-pot meal, comforting dinner