Chicken Stew with Butter Beans

    3 hours 40 minutes

    This is a beautiful spicy stew of sweetcorn, butter beans and shredded chicken thigh meat. Definitely worth the cooking time!

    4 people made this

    Serves: 4 

    • 3 cloves
    • 1 tablespoon cumin seeds
    • 1/4 teaspoon chilli flakes
    • 1/4 teaspoon garlic powder
    • 1/4 teaspoon white pepper
    • 1/2 teaspoon chilli powder
    • 1/4 teaspoon paprika
    • 1/2 teaspoon oregano
    • 1/4 teaspoon salt
    • 600ml chicken stock
    • 4 skinless chicken thighs
    • 1/2 medium onion, diced
    • 1 clove garlic, minced
    • 1 (400g) tin diced tomatoes
    • 1 red chilli, chopped
    • 1 tablespoon coriander seeds
    • 1/2 tablespoon cumin seeds
    • 1/2 cup fresh corn
    • 1 (400g) tin butter beans
    • 1/3 cup chopped fresh coriander leaves

    Preparation:40min  ›  Cook:3hours  ›  Ready in:3hours40min 

    1. In a dry pan, toast the cloves and cumin seeds. Grind together using a pestle and mortar and mix with the chilli flakes, garlic powder, white pepper, chili powder, paprika, oregano and salt.
    2. In a large pan, bring the chicken stock to a slow boil. Add the spice mix and stir until it has mostly dissolved, then add the chicken thighs. Ensure the thighs are almost completely submerged; if they are not, add more stock/water. Reduce the heat to a very gentle simmer and leave the pan, half-covered, for approximately 2 1/2 hours.
    3. After 2 1/2 hours remove the chicken thighs from the stock. Reserve the spicy stock for later.
    4. Shred the chicken into bite sized chunks (it should be tender enough to break apart very easily). Set aside.
    5. Heat a pan on a medium-low heat. Add 1 tablespoon of the stock. Add the onions and garlic and cook until soft, about 10 minutes. During this time, if the garlic and onion begins to stick, moisten with another small amount of the stock.
    6. When the onion and garlic is soft, pour in what remains of the spicy stock. Add the diced tomatoes, chili, coriander and cumin seeds. Cover and simmer for 15 minutes.
    7. Add the corn, butter beans and shredded chicken. Simmer for another 5 minutes. If the mixture becomes too dry, add some more water or chicken stock.
    8. While hot, stir in the fresh coriander leaves, and serve with rice.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (2)


    Lovely Recipe. added more oregano towards the end of cooking and used chicken breasts instead of thighs. I didnt have cumin and corriander seeds in so I used tsp of Cumin powder and tsp corriander powder instead.  -  10 Jun 2012  (Review from Allrecipes UK & Ireland)


    Have done this recipe loads of times, a bit time consuming as the chicken takes a few hours to slow cook but it is well worth it as the end result is a lovely flavored chicken dish just perfect for winter. I have used butter beans or chickpeas and have omitted the sweetcorn on occasions and have added extra chili . The whole family love this dish and if there are any left over's ( not often) it reheats well.  -  17 Jan 2015  (Review from Allrecipes UK & Ireland)