CHICKEN, BUTTER BEAN & PEPPER STEW

Chicken, butter bean & pepper stew image

Use storecupboard pulses and tasty chicken thighs in this healthy paprika-flavoured casserole with peppers and tomato

Provided by Good Food team

Time 1h5m

Number Of Ingredients 11

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 tomato
150ml chicken stock
2 x 400g cans butter beans , drained and rinsed
8 skinless chicken thighs

Steps:

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.

Nutrition Facts : Calories 422 calories, Fat 15 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 12 grams sugar, Fiber 9 grams fiber, Protein 44 grams protein, Sodium 1.6 milligram of sodium