Utterly foolproof rice
You can't go wrong with Sara Buenfeld’s foolproof rice recipe
Chicken, butter bean & pepper stew
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 tbsp olive oil
- 1 large onionchopped
- 2 celerysticks, chopped
- 1 yellow pepperdeseeded and diced
- 1 red pepperdeseeded and diced
- 1 garlic clovecrushed
- 2 tbsp paprika
- 400g can chopped tomato
- 150ml chicken stock
- 2 x 400g cans butter beansdrained and rinsed
- 8 skinless chicken thighs
Nutrition: per serving
- kcal422low
- fat15g
- saturates4g
- carbs27g
- sugars12g
- fibre9g
- protein44g
- salt1.6g
Method
step 1
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.
step 2
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.
