Chicken, butter bean & pepper stew
Use storecupboard pulses and tasty chicken thighs in this healthy paprika-flavoured casserole with peppers and tomato
- Prep: 10 mins
Cook: 55 mins
- Serves 4
- Easy
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
Method
-
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.
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