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SW Sarah
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

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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