Chicken, butter bean & pepper stew

Name: Chicken, butter bean & pepper stew
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsp olive oil; 1 large onion, chopped; 2 celery sticks, chopped; 1 yellow pepper, deseeded and diced; 1 red pepper, deseeded and diced; 1 garlic clove, crushed; 2 Tbsps paprika; 400 grams chopped tomato; 150 milliliters chicken stock; 2 x 400g cans butter beans, drained and rinsed; 8 skinless chicken thighs

If you want to add more gluten free and dairy free recipes to your recipe box, Chicken, butter bean & pepper stew might be a recipe you should try. One portion of this dish contains roughly 48g of protein, 14g of fat, and a total of 389 calories. This recipe covers 35% of your daily requirements of vitamins and minerals. This recipe serves 4. It will be a hit at your Autumn event. It works best as a main course, and is done in roughly 1 hour and 5 minutes. Head to the store and pick up garlic clove, chicken stock, chicken thighs, and a few other things to make it today.

Instructions

Heat oven to 180C/160C fan/gas

Equipment you will use

Oven

Heat the oil in a large flameproof casserole dish.

Ingredients you will need

Cooking Oil

Equipment you will use

Casserole Dish

Add the onion, celery and peppers, and fry for 5 mins.

Ingredients you will need

Peppers

Celery

Onion

Add the garlic and paprika, and cook for a further 3 mins.

Ingredients you will need

Paprika

Garlic

Stir in the tomatoes, stock and butter beans, and season well. Bring to the boil, then nestle the chicken thighs into the sauce. Cover with a tight-fitting lid and put in the oven for 45 mins.

Ingredients you will need

Chicken Thighs

Butter Beans

Tomato

Sauce

Stock

Equipment you will use

Oven

Equipment

Oven

Casserole Dish

Ingredients

Servings:

1Tbsp

olive oil 1large

onion, chopped 2

celery sticks, chopped 1

yellow pepper, deseeded and diced 1

red pepper, deseeded and diced 1

garlic clove, crushed 2Tbsps

paprika 400grams

chopped tomato 150milliliters

chicken stock 2

x 400g cans butter beans, drained and rinsed 8

skinless chicken thighs

Recommended wine: Cabernet Sauvignon, Chablis, Malbec

Cabernet Sauvignon, Chablis, and Malbec are great choices for Stew. Full-bodied red wines like malbec and cabernet sauvignon are the perfect accompaniment for beef stew. Fish stew probably calls for a white wine, such as chablis. The Jupiter Napa Valley Cabernet Sauvignon with a 5 out of 5 star rating seems like a good match. It costs about 25 dollars per bottle.