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Spiced chicken and beans stew

For midweek suppers and lazy weekend meals one-pot dishes are the best solution. Chicken can be combined with almost all vegetables, and it takes on flavours and spices very easily, without needing to marinate or cook for a long time. This spiced chicken and bean stew has lovely Mexican spices, but it’s not too spicy - so if you like the heat add some cayenne or chilli and use spicy chorizo for the recipe. Furthermore, instead of green beans, you can use other green vegetables, such as kale, peas, broad beans etc.
Print Recipe
Prep Time 5 minutes
Cook Time 35 minutes
Resting Time 4 hours
Total Time 40 minutes
Servings: 4 people
Cuisine: Mexican
Calories: 1234
Ingredients Method

Ingredients
  

  • 4 pieces of chicken thighs
  • 1 onion
  • 2 cloves of garlic
  • 1 carrot
  • 1 red pepper
  • 2 tomatoes
  • 5 cm chorizo piece
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 2 Tbsps of tomato purée
  • 500 mL chicken stock
  • 100 g green beans
  • 1 tin of black beans
  • Salt and pepper
  • Coriander leaves

Method
 

  1. Finely chop the onion and garlic. Cut the carrot, red pepper and tomatoes into small pieces.
  2. Heat the oil in a large casserole dish, then fry the chicken on both sides for about five minutes, until they change colour and the skin is crispy.
  3. Transfer the chicken to a plate, then add the chorizo and the chopped vegetable pieces, except the tomatoes. Add the coriander too. Gently sauté until the vegetables are tender and the chorizo has released its fat.
  4. Add the ground spices, stir for a minute then add the tomato purée. After a few seconds of stirring, add the chicken stock and put back the chicken pieces. Put the lid on and gently simmer for about 20 minutes over low heat.
  5. Drain the tinned beans and add them to the stew. Bring back to the boil, then add the green beans and cook for five more minutes over low heat, under cover.
  6. Serve with chopped coriander leaves.