Dinner

Spicy Chicken & Bean Stew Recipe

ByLuna Ryder November 10, 2025November 10, 2025

Introduction

This spicy chicken and bean stew is a hearty and flavorful dish perfect for cozy dinners. Tender chicken thighs and drumsticks simmer with a mix of beans, peppers, and chillies for a warming meal that’s both satisfying and easy to make.

A white round dish holding a stew with several pieces of cooked chicken on top, covered in green chopped herbs. The stew has a thick layer of mixed beans including white and red kidney beans, with visible chunks of red bell pepper and onions in a reddish sauce. A white spoon is placed inside the dish, resting on the stew. The dish is set on a white white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1¼kg chicken thighs and drumsticks (approx. weight, we used a 1.23kg mixed pack)
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: Pull the skin off the chicken pieces and discard. Heat the olive oil in a large casserole dish over medium-high heat and brown the chicken all over. Once browned, remove the chicken with a slotted spoon and set aside.
Step 2: Add the sliced onions, crushed garlic, and chopped chillies to the casserole 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 in chilli sauce, butter beans, and hot chicken stock. Return the chicken pieces to the dish, placing them on top.
Step 4: Cover the casserole dish halfway with a lid and simmer gently for 50 minutes, or until the chicken is cooked through and tender.
Step 5: Stir through the chopped coriander just before serving. Spoon the stew into bowls and serve with a dollop of soured cream and crusty bread on the side.

Tips & Variations

For extra heat, leave the chilli seeds in or add a pinch of cayenne pepper.
Swap chicken thighs and drumsticks for boneless chicken breasts if you prefer quicker cooking, though thighs offer more moisture and flavor.
Add a handful of chopped spinach or kale at the end for some leafy greens.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave until piping hot. This stew also freezes well for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

The image shows a white bowl filled with a stew featuring several pieces of cooked chicken on the top layer, covered with green chopped herbs. Beneath the chicken, layers of tender red kidney beans, large white beans, and diced red bell peppers are mixed with a rich, thick sauce that looks reddish-brown with a slightly chunky texture. A white spoon rests inside the bowl, partially submerged in the mixture. The bowl is placed on a white plate, all set on a 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 fresh peppers instead of frozen?

Yes, fresh peppers work well. Use about 2 medium fresh peppers, chopped, and add them when you add the onions and chillies to soften.

Is it okay to cook this stew in a slow cooker?

Absolutely. Brown the chicken and sauté the onions, garlic, and chillies first, then transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours until the chicken is tender.