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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 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 40 minutes
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
 

  1. 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.
  2. Add the freshly chopped ingredients and stir well together before adding the tinned vegetables.
  3. Return the chicken pieces, add the stock and bring to the boil stirring.
  4. Cook under high pressure for 15 minutes, then allow to cool by itself.
  5. Adjust the seasoning to taste. Serve garnished with a sprinkle of coriander and a dollop of crème fraîche.