Chicken Thigh Stew Recipe with Jalapeño and Black Beans

Healthy chicken and black bean stew

Name: Healthy chicken and black bean stew
Total time: 1 h
Yield: Serves 4
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

Preparation and cooking time
- Total time1 hr
Easy
Serves 4

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.