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CHICKEN STEW WITH RED KIDNEY BEANS & SWEET PEPPERS

by Lerato Shaylor 0 comments

               
Sometimes, a quick meal after a long day is just the treat. I often need quick meals after a long day of cooking for others. But quick meals don't have to be boring and this dish is a weekly favourite in our home, heartwarming and satisfying rich tomato sauce with red kidney beans, spices, herbs and chicken.
                   
Even though I cook this almost every week, the recipe is never really always the same, as I can use beef, fish, cauliflower, aubergines to transform this dish each time. In my home, passata, canned tomatoes, red kidney beans and a large variety of spies are always available. If you have attended any of my cookery classes, you will know that I always preach about the importance of stocking up on a several spices in order to provide variety and inspiration.
                    
You can make this dish your own by adding your favourite pulses, proteins and vegetables. See how I made it below.
                                                               
While making dinner, I decided to film this recipe as a test shoot for my Instagram TV channel. Click the link below to watch it, with the full recipe provided in the post and on this blog post below. Please like, comment and share to your friends and family who may also enjoy this.
    

WATCH HERE ON IGTV

You know I love to see photos of your wonderful creations, so don't forget to tag @leratofoods #CookwithLerato so that our community can be inspired by your!

            
CHICKEN STEW WITH RED KIDNEY BEANS & SWEET PEPPERS

   
FEEDS 4

INGREDIENTS

For the grilled chicken 🔥

  • 650g chicken thighs
  • 2 tsp paprika
  • Freshly ground black pepper
  • 1 tbsp olive oil
  • For the stew 
  • 1 tbsp olive oil
  • 1 onion, thinly sliced
  • 3 garlic cloves, crushed/minced A thumb-size or ginger
  • 1 red or yellow bell pepper, sliced
  • A sprig of fresh thyme
  • 2 tsp curry powder
  • Freshly ground black pepper 1/2 tsp chilli flakes
  • 1 tsp paprika
  • 1tsp organic bouillon stock powder
  • 400g passata or chopped/plum tomatoes
  • 380g pack or tin of red kidney beans (drained and rinsed)
  • Salt to taste
  • Coriander to finish


Let’s get cooking!

1. Season chicken with paprika, black pepper and brush with oil. Grill for 10 minutes in a preheated oven or roast at 180C - 200C depending on the strength of your oven.

   
2. Start your stew by cooking the onions for 5 minutes until softened, then add garlic, ginger and peppers.


3. Add your dry spices and herbs, stir and leave to cook for a minute before adding 300ml of water (or stock cube dissolved in water if not using powder like I do) then add the tomatoes, or passata. Stir well and leave to cook covered on medium heat.


4. 10 minutes should be up and you can now add the chicken into the stew. Add the red kidney beans, season with salt and stir.


5. Cook for another 10 minutes, garnish with your favourite fresh herbs like coriander or basil.


6. Serve with rice, greens or your favorite vegetables.

Cook’s tip: Swap chicken for aubergines/cauliflower and cook in half the time, swap red kidney beans for chickpeas, black eyes beans or butter beans.

Share this recipe with your friends and family, and don't forget to tag @leratofoods #CookwithLerato on instagram and facebook and I will share your creations with our community

Tags: Igtv recipes, Mid week meals

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