Chilli Chicken and Bean Stew

There are three main reasons for using a pressure cooker for this Chilli Chicken and Bean Stew:

It saves about an hour of cooking time
It saves gas/electricity
It has a fuller, more concentrated flavour

If you don’t have a pressure cooker yet (I highly recommend getting one!) you can still follow the recipe but add 60 minutes to the cooking time. Given its Mexican roots, it goes particularly well with tacos – but you can also serve with rice, potatoes or crusty bread.

Print Recipe

Prep Time 15

Cook Time 15

Resting Time 4

Total Time 40

Servings: 4 people

Cuisine: Mexican, Tex-Mex

Calories: 1234

Ingredients Method

Ingredients

1 Tbsp olive oil
1 kg chicken drumsticks & thighs
2 red onions sliced
2 red chillies deseeded & finely sliced
2 garlic cloves crushed
250 g mixed sweet peppers deseeded & chopped
400 g tin tomatoes
400 g tin kidney beans
400 g tin butter beans
400 ml chicken stock
Garnish: coriander & crème fraîche

Method

Heat the oil in the pressure cooker pan over a medium heat. Season the chicken pieces, brown all over in the hot oil then remove to a plate.
Add the freshly chopped ingredients and stir well together before adding the tinned vegetables.
Return the chicken pieces, add the stock and bring to the boil stirring.
Cook under high pressure for 15 minutes, then allow to cool by itself.
Adjust the seasoning to taste. Serve garnished with a sprinkle of coriander and a dollop of crème fraîche.

Chilli Chicken and Bean Stew

Ingredients

Method

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