Olive Magazine
Chicken Thigh Stew Recipe with Jalapeño and Black Beans

Healthy chicken and black bean stew

Published: September 12, 2019 at 12:15 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4

Lift your chicken stew with pickled jalapeño chilli peppers and top with soured cream and grated cheese for a healthy and hearty midweek meal

  • Healthy
Nutrition:
HighlightNutrientUnit
low inkcal285
fat11.9g
saturates2.7g
carbs13.5g
sugars5.1g
fibre7.7g
protein27.2g
salt1.3g
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Ingredients

  • 1 tbsp olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, crushed
  • ½ red pepper, cut into chunks
  • 1 tbsp mild chilli powder
  • ½ tsp cumin seeds
  • 6 skinless chicken thighs fillets, cut into pieces
  • 4 tomatoes, chopped
  • 1 tbsp tomato purée
  • 300ml chicken stock
  • 400g tin black beans, rinsed and drained
  • 2 tbsp of drained and chopped pickled jalapeños
  • ½ a small bunch coriander, chopped
  • to serve soured cream
  • grated mature cheddar, to serve

Method

  • STEP 1

    Heat the olive oil in a pan and cook the onion and garlic for 5 minutes until softened. Add the pepper and cook for 5 minutes until softened. Add the chilli powder and cumin seeds, and cook for 1 minute. Add the chicken and cook for 5 minutes until opaque.

  • STEP 2

    Stir in the tomatoes, tomato purée and stock, and bring to a simmer. Cook for 10 minutes then add the beans and jalapeños, and cook for another 15-20 minutes or until thickened. Stir in the coriander and serve in bowls with soured cream and cheddar.

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