This recipe was by way of a maiden voyage for the beautiful flame coloured cast iron casserole dish bought for my birthday this year. I did have a ceramic one before but it cracked after only about three outings and I now use it to house my collection of unusual stones and bricks sculpted by the sea, found on various East Anglian beaches. That’s another story.
I can’t claim to have invented this recipe, but I have adapted it, and I think it works nicely – especially when you don’t have to worry about the pot falling apart.John
- Ingredients: 600g free range chicken thighs. one onion, sliced, a garlic clove, crushed, one green chilli, de-seeded and chopped, a large pointy red pepper, de-seeded and sliced into rings. A can of chopped Italian tomatoes, the same of butter beans and red kidney beans, drained. 400ml hot chicken stock, a small bunch of fresh coriander, chopped. 1 Tbsp olive oil, salt and black pepper to taste
- Optional serving extra – Nik’s hot sauce (patent pending)
- Method: Heat the oil in a large casserole dish, and add the chicken having first removed the skin. Brown all over and then remove with a slotted spoon, keeping to one side. Tip in the peppers, chillies, onion and garlic and fry for 3 or 4 minutes until soft.
- Add the butter beans, kidney beans, tomatoes and stock. Lay the chicken back on top. Cover with the casserole lid, but leave it slightly open. Cook on the hob for 50 minutes, until the
chicken is cooked through and tender.
- Stir in the chopped coriander and season to taste.
Serve with soured cream and crusty bread.
One thought on “Chicken and Bean Stew with Peppers, John”
Thank you John, there’s nothing like cast iron cookware!