Chicken Thigh Stew Recipe with Jalapeño and Black Beans

Chicken, jalapeño and black bean stew

  • serves 4
  • Easy

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


Try this chicken thigh stew, then check out our vegetarian stew.



  • 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


  • 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.

Check out more of our best chicken thigh recipes here...

Kung Pao Chicken Recipe with Caramel

Nutritional Information

  • Kcals 285
  • Fat 11.9g
  • Saturates 2.7g
  • Carbs 13.5g
  • Sugars 5.1g
  • Fibre 7.7g
  • Protein 27.2g
  • Salt 1.3g