Spicy Chicken Stew

Spicy Chicken Stew


75 people made this

Chilli powder and coriander really compliment the chicken in this spicy dish. You can adjust to your own preferred level of spiciness but I like it hot!


Serves: 6 

  • 2 tablespoons olive oil
  • 3 skinless, boneless chicken breast fillets - cut into small pieces
  • sea salt to taste
  • 1 tablespoon chilli powder, or to taste
  • 1/2 tablespoon ground cumin, or to taste
  • 1/2 teaspoon chilli powder
  • freshly ground black pepper to taste
  • 1/2 teaspoon cayenne pepper
  • 1 small red onion, diced
  • 1 green capsicum, diced
  • 1 yellow capsicum, diced
  • 4 cups (1 litre) water
  • 1 (400g) tin kidney beans, undrained
  • 1 (400g) tin black beans, undrained
  • 1 (200g) tin sweetcorn, drained
  • 1 teaspoon Tabasco sauce
  • 175g tomato purée
  • 1 bunch fresh coriander, chopped

Preparation:15min  ›  Cook:1hour  ›  Ready in:1hour15min 

  1. Heat the oil in a large stockpot over medium heat. Place chicken in the pot; brown on all sides. Season with sea salt, chilli powder, cumin, chilli powder, black pepper and cayenne pepper. Mix in onion, green capsicum and yellow capsicum. Pour in about half of the water and continue cooking 10 minutes, until about half of the liquid has evaporated.
  2. Mix the kidney beans, black beans and sweetcorn into the pot. Season with Tabasco to taste. Reduce heat to low and mix in remaining water and tomato purée. Simmer, stirring occasionally 30 minutes, or until thickened. Top with freshly chopped coriander.

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Reviews (5)


Altered ingredient amounts. Great! Always looking for ways to add beans and fibre to meals. Could not find green Tobasco locally, so added a small can of green chillis to the mix. Will make this one, again. - 29 Sep 2008


Altered ingredient amounts. This is a very delicious chilli. I loved that it contained chicken for a nice twist and the 2 types of beans added nice colour with the corn & capsicums. Very colourful. I happen to enjoy a very spicy chilli so I added about 1/2 tbl. more chilli powder, 1/2 tbl more cayenne pepper, 2 diced jalapenos & 1 tsp more cumin powder. I also found the chilli to be a little too runny because of all the water. I simmered for an extra 20 minutes and it was still "soupier" then I prefer. Next time, I would add 3 cups during the first step adding water in the recipe but I would only add 1 cup in the second step adding water in the recipe. I served it by topping with sliced jalapenos, sour cream, grated mexican cheese & chopped coriander. Will make again... - 29 Sep 2008


Altered ingredient amounts. I made a few changes to this one. I actually won a chilli cookoff with this. Instead of the Green Sauce, I added Diced Green chilli's. It was a hit! The flavour was wonderful!! - 29 Sep 2008

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