Chicken Recipes
Spicy chicken & bean stew
This hearty, satisfying one-pot is low fat and easy on the washing up
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
Method
- STEP 1
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.
- STEP 2
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.
- STEP 3
Stir through the coriander and serve with soured cream and crusty bread.
Vegetable & bean chilli
This heaIthy veggie chilli makes for a quick and satisfying supper, crammed with pulses and colourful fresh vegetables
Ingredients
- 1tbsp olive oil
- 1 clove garlic, finely chopped
- ginger, finely chopped
- 1 large onion, chopped
- 2 courgettes, diced
- 1 red pepper, deseeded and chopped
- 1 yellow pepper, deseeded and chopped
- 1tbsp chilli powder
- 100g red lentils, washed and drained
- 1tbsp tomato purée
- 2x cans chopped tomatoes
- 195g can sweetcorn, drained
- 420g can butter beans, drained
- 400g can kidney beans in water, drained
Method
- STEP 1
Heat the oil in a large pan. Cook the garlic, ginger, onion, courgettes and peppers for about 5 mins until starting to soften. Add the chilli powder and cook for 1 min more.
- STEP 2
Stir in the lentils, tomato purée, tomatoes and 250ml water. Bring to the boil and cook for 15-20 mins.
- STEP 3
Add the sweetcorn and beans, and cook for a further 10 mins.