Description
A flavorful and hearty spicy chicken and bean stew featuring tender chicken thighs and drumsticks simmered with bold spices, mixed beans, peppers, and tomatoes. This comforting dish is perfect for serving with soured cream and crusty bread, delivering a rich blend of textures and warming heat.
Ingredients
Scale
Chicken
- 1¼kg chicken thighs and drumsticks (approximate weight; a 1.23kg mixed pack was used)
Vegetables & Beans
- 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
Stock & Herbs
- 400ml hot chicken stock
- Small bunch coriander, chopped
Other
- 1 tbsp olive oil
- 150ml pot soured cream, to serve
- Crusty bread, to serve
Instructions
- Prepare the chicken: Remove the skin from the chicken thighs and drumsticks, discarding the skin. This helps reduce excess fat in the stew while keeping the meat tender and flavorful.
- Brown the chicken: Heat 1 tablespoon of olive oil in a large casserole dish over medium-high heat. Add the chicken pieces and brown them all over, which should take about 5-7 minutes. This step locks in flavor and gives the stew a rich base. Once browned, remove the chicken using a slotted spoon and set aside.
- Sauté the aromatics: In the same casserole dish, add the sliced onions, crushed garlic clove, and chopped deseeded red chillies. Fry for about 5 minutes until the onions start to soften and turn golden brown, releasing their natural sweetness.
- Add vegetables and beans: Stir in the defrosted frozen peppers, canned chopped tomatoes, kidney beans in chilli sauce, and drained butter beans. Mix well to combine all the ingredients evenly in the pot.
- Add stock and chicken back: Pour in 400ml of hot chicken stock, then place the browned chicken pieces back on top of the mixture in the casserole dish. This layering helps the chicken absorb the flavors while cooking.
- Simmer the stew: Partially cover the pot with a lid (half-covered) and cook on low to medium heat for about 50 minutes. The chicken should become fully cooked through and tender, and the flavors meld together to create a rich stew.
- Add coriander and serve: Once cooked, stir in the chopped coriander for freshness and aroma. Serve the stew hot with a dollop of soured cream and crusty bread on the side for dipping and added texture.
Notes
- Removing the chicken skin reduces fat but keeps the meat tender while cooking.
- You can adjust the number of chillies according to your preferred spice level.
- Use cans of beans with no added salt or low sodium if aiming for a lower salt intake.
- Defrost frozen peppers beforehand to ensure even cooking in the stew.
- The stew can be reheated well and tastes even better the next day as flavors deepen.
- For a dairy-free option, omit soured cream or substitute with a plant-based alternative.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Stew
- Method: Stovetop
- Cuisine: British
Keywords: spicy chicken stew, bean stew, hearty chicken recipe, easy one pot meal, chicken and beans, comforting stew
