Realfit Recipe: Spicy Chicken And Bean Stew (BBC Good Food)

Serves: 6

Prep 15 mins and Cook 1 hour 20 mins   


  • 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



Calories: 366

Protein:  38 g 

Carbs: 30 g 

Fat:  11 g 



  1. Pull the skin off the chicken and discard.
  2. Heat the oil in a large casserole dish, brown the chicken all over, then remove with a slotted spoon.
  3. Tip in the onions, garlic and chillies, then fry for 5 mins until starting to soften and turn golden.
  4. Add the peppers, tomatoes, beans and hot stock.
  5. 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.
  6. Stir through the coriander and serve with soured cream and crusty bread