Chicken, butter bean & pepper stew

Name: Chicken, butter bean & pepper stew
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Cuisine: European
Ingredients: 1 tbsp olive oil; 1 large onion chopped; 2 celery sticks, chopped; 1 yellow pepper deseeded and diced; 1 red pepper deseeded and diced; 1 garlic clove crushed; 2 tbsp paprika; 400g can chopped tomato; 150ml chicken stock; 2 x 400g cans butter beans drained and rinsed; 8 skinless chicken thighs

2 steps

Prep:10minCook:55min

Use storecupboard pulses and tasty chicken thighs in this healthy paprika-flavoured casserole with peppers and tomato

Updated at: Fri, 27 Jun 2025 23:10:48 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories470.8 kcal (24%)

Total Fat14.6 g (21%)

Carbs28.9 g (11%)

Sugars8 g (9%)

Protein52.8 g (106%)

Sodium452.8 mg (23%)

Fiber8.3 g (30%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 Tbspolive oil

2 Tbsppaprika

400gcan chopped tomato

150mlchicken stock

2 x 400gcans butter beans

drained and rinsed

8skinless chicken thighs

Instructions

Step 1

Heat oven to 180C/160C fan/gas 4. Heat the oil in a large flameproof casserole dish. Add the onion, celery and peppers, and fry for 5 mins. Add the garlic and paprika, and cook for a further 3 mins.

Step 2

Stir in the tomatoes, stock and butter beans, and season well. Bring to the boil, then nestle the chicken thighs into the sauce. Cover with a tight-fitting lid and put in the oven for 45 mins.

View on BBC Good Food

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