
By SW Sarah
Chicken and butter bean casserole
5 steps
Prep:30minCook:2h
Whip up a hearty dish of chicken and beans to keep the whole family happy. Do tweak the recipe to suit your veg stocks.
Updated at: Fri, 27 Jun 2025 23:13:56 GMT
Nutrition balance score
Great
Glycemic Index
44
Low
Glycemic Load
44
High
Nutrition per serving
Calories921.7 kcal (46%)
Total Fat20.5 g (29%)
Carbs101.4 g (39%)
Sugars19.7 g (22%)
Protein77.1 g (154%)
Sodium1521.5 mg (76%)
Fiber7.9 g (28%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings

olive oil

4red onions
finely chopped

1garlic clove
crushed

2celery sticks
finely sliced

1red pepper
seeded, finely sliced

2leeks
finely sliced

6portabellini mushrooms
or any large flat mushrooms

1.75 litreschicken stock

2 Tbspsoy sauce

1 x 400gcanned chopped tomatoes

2carrots
finely chopped

1 x 400gtin butter beans
rinsed and drained

10chicken thighs
on the bone, skin removed

water

285gbasmati rice
Instructions
Step 1
Heat the olive oil in a large heavy-bottomed saucepan. Add the onions and garlic and fry gently until softened. Add the celery, red pepper, leeks and mushrooms, gently stirring together.
Step 2
Add the stock, soy sauce and tomatoes and bring to the boil then turn down to a gentle simmer. Add the carrots, butter beans and the whole chicken thighs and leave all to simmer gently for approximately one hour.
Step 3
To make the rice, bring to the boil a pan of water seasoned with a pinch of salt. Add the rice and cook according to packet instructions.
Step 4
Take out one of the chicken thighs and gently break it open. Check that the meat is all thoroughly cooked (the meat will be white, not still pink). When cooked, remove the chicken thighs from saucepan and remove the bone. The chicken should literally fall off the bone. If desired, cut into bite-sized pieces and return to the pan.
Step 5
Drain the rice and place into bowls. To serve, generously ladle casserole onto bowls of rice.
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