These tasty stew can easily be doubled, if you are cooking for a crowd. If you aren't a fan of olives, leave them out.
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Yields:
4 serving(s)
Prep Time:
25 mins
Cook Time:
1 hr 15 mins
Total Time:
1 hr 40 mins
Cal/Serv:
388
Ingredients
1 Tbsp. olive oil
500 g skinless and boneless chicken thigh fillets, cut into bite-size pieces
1 onion, finely sliced
2 red peppers, deseeded and thinly sliced
1 garlic clove, thinly sliced
1 Tbsp. sweet smoked paprika
2 x 400g tins chopped tomatoes
400 ml chicken stock
50 g black pitted olives, optional
1 bay leaf
410 g tin cannellini beans, drained and rinsed
small handful fresh parsley, roughly chopped
Directions
Step 1
Heat oil in a large pan over high heat; fry chicken for 5min, turning occasionally until golden on all sides. Lift out on to a plate and set aside.
Step 2
Add onion and peppers to empty pan, lower heat and cook for 8-10min until softened. Add garlic and smoked paprika and fry for a min more, then stir in tomatoes, stock, olives (if using), bay leaf and chicken. Bring to the boil; simmer for 45min-1hr until the chicken is tender.
Step 3
Stir in beans and parsley and check seasoning. Serve with rice or crusty bread or stirred into cooked pasta.
To freeze Make to end of step 2; allow to cool completely. Stir in beans and parsley; transfer to freezer proof containers (portion at this stage). Freeze for up to three months. Before serving, defrost stew completely, then tip into a pan; reheat gently until piping hot.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
