Spicy Chicken and Bean Stew

Some of you have had a version of this on your plans already- this is a #WholeHealth special, tested and approved by WholeHealth-ers. It’s so easy guys, a great family recipe, and you can make enough to save for tomorrow’s packed lunch or another tea.


6 chicken thighs or drumsticks

1 tbsp paprika

2 onions, sliced

2 cloves of garlic, chopped

1 green chilli (or add another if you like it spicier)

1 red, 1 yellow pepper

400g tin of beans-kidney beans, butter beans or whatever type you fancy.

400g tin of tomatoes

300ml chicken stock


Remove the skin from the chicken legs, and rub the chicken with the paprika and some oil.

Brown the chicken in a frying pan for a few mins.

In a large pan, fry the onion, garlic and chilli fir 5 mins or until soft.

Add the peppers, and fry for a few minutes more.

Add the tinned tomatoes and beans, and stock, and bring to a simmer.

Transfer the bean stew to a casserole dish, and place the chicken legs on top

Put the casserole in the oven at 200 degrees for 40-50 minutes.

Serve hot tonight with a baked sweet potato, or cold tomorrow with salad or a pitta bread.

We had a side of guacamole and Waldorf Cottage Cheese. Smashing.

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