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
1Tbsp.
olive oil
500g
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
1Tbsp.
sweet smoked paprika
2
x 400g tins chopped tomatoes
400ml
chicken stock
50g
black pitted olives, optional
1
bay leaf
410g
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.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
