Dinner · THE RIGHT TOOL FOR THE JOB
Chicken, tomato & butter-bean stew
Browned chicken, sweet peppers and creamy beans in one generous pot.
- Serves
- 4 generously
- From scratch
- 55 min
- Bimby
- Not needed
Ingredients
Metric quantities · weights after peeling and trimming unless stated
- 700 g chicken thigh, boneless and skinless, 3 cm pieces
- 150 g onions, diced
- 250 g red peppers, diced
- 6 g garlic, sliced
- 25 ml olive oil
- 400 g tinned chopped tomatoes
- 480 g cooked butter beans, drained weight, rinsed
- 250 ml low-salt chicken stock, prepared
- 2 g sweet smoked paprika
- 10 g parsley, chopped
- 2 g salt
Method
Brown the chicken
Wide casserole
Heat oil over medium-high heat. Brown chicken in two batches for 3–4 minutes per side; remove to a plate.
Build the sauce
Same casserole
Lower heat to medium. Cook onion and pepper for 7 minutes. Add garlic and paprika for 1 minute. Pour in stock and scrape up the browned fond.
Simmer
Same casserole + lid
Add tomatoes and chicken with its juices. Simmer gently, partly covered, for 15 minutes. Add beans and simmer 5–8 minutes more. Check the largest chicken piece reaches 75°C for 30 seconds.
Finish
Same casserole
Reduce uncovered briefly if watery. Add parsley and salt to taste; serve in warm bowls.
Kitchen notes
A complete bean-based main. Vegetarian version: use 800 g drained butter beans in place of chicken, vegetable stock and simmer the sauce before adding beans. Freeze the completed stew in portions for up to 3 months; thaw in the fridge and reheat once until steaming throughout.
Original recipe development draft; not yet kitchen-tested. Timings and manual Bimby settings are starting points: check texture and doneness. These are not official Guided Cooking programmes.