Best Spicy Chicken Bean Stew Recipes

SPICY CHICKEN & BEAN STEW

Spicy chicken & bean stew image

This hearty, satisfying one-pot is low fat and easy on the washing up

Provided by Good Food team

Categories Dinner, Main course

Time 1h35m

Yield Serves 6

Number Of Ingredients 12

Ingredients

1¼ kg 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 and crusty bread, to serve

Steps:

Pull the skin off the chicken and discard. Heat the oil in a large casserole dish, brown the chicken all over, then remove with a slotted spoon. Tip in the onions, garlic and chillies, then fry for 5 mins until starting to soften and turn golden.
Add the peppers, tomatoes, beans and hot stock. Put the chicken back on top, half-cover with a pan lid and cook for 50 mins, until the chicken is cooked through and tender.
Stir through the coriander and serve with soured cream and crusty bread.

Nutrition Facts : Calories 366 calories, Fat 11 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 12 grams sugar, Fiber 9 grams fiber, Protein 38 grams protein, Sodium 2.45 milligram of sodium

SPICY CHICKEN & BLACK BEAN STEW WITH CILANTRO LIME RICE RECIPE - (4.6/5)

Spicy Chicken & Black Bean Stew with Cilantro Lime Rice Recipe - (4.6/5) image

Provided by KatrinaB

Number Of Ingredients 25

Ingredients

For the Stew
2 Tablespoons Canola Oil
1 Medium Onion
1 Stalk Celery
5 Cloves Garlic
1 Green Bell Pepper
1 Jalapeno Pepper
1 Rotisserie Chicken
2 Cans Black Beans
2 Cups Chicken Broth
1 Tablespoon Hot Sauce
1 Teaspoon Ground Cumin
1 Teaspoon Dried Oregano
1 Bay Leaf
Fresh Ground Nutmeg
Salt & Pepper to taste
For the Rice
2 Cups Rice
1 Cup Chicken Broth
3 Cups Water
1/2 Tablespoon Salt
1/4 Cup Chopped Fresh Cilantro (and more for garnish)
2 Limes
1 Tablespoon Extra Virgin Olive Oil
Optional Garnish: Sour Cream

Steps:

For the stew Chop Onion, Celery, Garlic, Bell Pepper (ribs and seeds removed), Jalapeno Pepper (seeds removed) Heat Canola oil in 6 Quart Dutch Oven on stove top Cook Onion and Celery over medium heat until tender (about 6 minutes) Add Garlic, Bell Pepper and Jalapeno and Saute (3 or 4 minutes) Remove meat from Rotisserie Chicken and dice into cubes and add to pot Rinse Black Beans and add to pot Add Chicken broth and spices, Stir and place dutch oven with lid on in a 350 degree oven. Cook 1 hour For the Rice Combine Rice, Broth, Water and Salt in a sauce pan. Bring to boil and reduce heat to medium low. Cook covered for 12 to 14 minutes or until liquid has evaporated completely. Chop Cilantro and add to cooked rice along with the juice of 2 limes and olive oil Plate 1 Cup of Stew with 1/2 Cup of rice Garnish with more cilantro and sour cream if desire