Chicken, Butter Bean & Pepper Stew

Cooking Time: 55 min Preparation Time: 10 min Serves: 4 people
a prepared Chicken, Butter Bean & Pepper Stew meal

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

1 can All Gold Chopped Tomatoes

150 ml chicken stock

2 cans KOO Butter Beans, drained and rinsed

8 skinless chicken thighs


  1. Heat oven to 180°C.

  2. Heat oil in a large flameproof casserole dish. Add the onion, celery and peppers, and fry for 5 minutes. Add the garlic and paprika, and cook for a further 3 minutes.

  3. Stir in the tomatoes, stock and butter beans, and season well.

  4. Bring to the boil, and nestle the chicken thighs into the sauce. Cover with a tight-fitting lid and put in the oven for 45 minutes.

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