Name: Chilli Chicken & Bean Stew
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 Tbsp olive oil; 1kg chicken drumsticks & thighs; 2 red onions, sliced; 2 red chillies, deseeded & finely sliced; 2 garlic cloves, crushed; 250g mixed sweet peppers, deseeded & chopped; 400g tin tomatoes; 400g tin kidney beans; 400g tin butter beans; 400 ml chicken stock; Garnish: coriander & crème fraîche

Chilli Chicken & Bean Stew

4 Jul 2016

by RickRock

Prep Time

15 minutes

Cook Time

15 minutes

Total Time

30 minutes

Background

There are three main reasons for using a pressure cooker for this Chilli Chicken & 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.

Ingredients

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

Instructions

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.