Chicken, Butter Bean & Pepper Stew
This hearty chicken and butter bean casserole is a comforting one-pot meal that combines tender chicken thighs with a rich and flavorful sauce made from a medley of vegetables and aromatic spices. The dish is cooked slowly in the oven, allowing the flavors to meld together and creating a satisfying meal that is perfect for chilly evenings.
— Constant Cookbook
Ingredients
- 1 tbsp olive oil
- 1 large onion , chopped
- 2 celery sticks, chopped
- 1 yellow pepper , deseeded and diced
- 1 red pepper , deseeded and diced
- 1 garlic clove , crushed
- 2 tbsp paprika
- 400g can chopped tomatoes
- 150ml chicken stock
- 2 x 400g cans butter beans , drained and rinsed
- 8 skinless chicken thighs
Instructions
- Heat oven to 180C/160C fan/gas 4. Heat the oil in a large flameproof casserole dish. Add the onion, celery and peppers, and fry for 5 mins. Add the garlic and paprika, and cook for a further 3 mins.
- Stir in the tomatoes, stock and butter beans, and season well. Bring to the boil, then nestle the chicken thighs into the sauce. Cover with a tight-fitting lid and put in the oven for 45 mins.
Cook Time
55M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 422 calories
- Fat Content: 15 grams fat
- Saturated Fat Content: 4 grams saturated fat
- Carbohydrate Content: 27 grams carbohydrates
- Sugar Content: 12 grams sugar
- Fiber Content: 9 grams fiber
- Protein Content: 44 grams protein
- Sodium Content: 1.6 milligram of sodium
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