Chicken Thigh Stew Recipe with Jalapeño and Black Beans

Chicken, jalapeño and black bean stew

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

1 hour
serves 4
Easy

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

By Janine Ratcliffe

September 12, 2019 at 12:15 pm

Ingredients

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