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#chickenrecipes #budgetrecipes
So i’ve got for you the second recipe in the #pantrydemicrecipes series today, and it is a belter! It’s a really easy and delicious chicken and butter bean stew. Why butter beans? you may ask. Well, unless you have been living under a rock, it’s currently April 2020 and the world is incredibly messed up right now, and certain ingredients are not as easy to get as they once were. So this means we are using a lot more store cupboard ingredients in place of it’s fresher counterpart, and that’s why i’m using butter beans. Butter beans have an amazing creamy texture a bit like potatoes, so they are a great alternative if you can’t get them, but actually they are just nice to use anyway. Butter beans are good man.
So as in the last recipe I did for this series, you will see swap outs along the way. This is to help you if you don’t have everything that I used, and gives you some suggestions in it’s place. just be mindful though, that if you do use some of the swap out suggestions it’s going to change the flavour. So taste taste taste and taste some more as you go.
So to make my chicken and butter bean stew you will need
►1 med onion finely diced
►1 stick of celery finely diced
►1 med carrot finely diced
►1 red bell pepper roughly chopped
►2-3 cloves of garlic chopped
►4-6 skinless chicken thighs
►About 2 tsp of dried oregano
►About 1 tsp of cayenne pepper
►1-2 tsp of smoked paprika (depends how strong it is)
►1 tbsp of tomato paste
►About 500ml of chicken stock
►1 tbsp of oil or fat (I used ghee)
►About 250g of canned butter beans
►Fresh or frozen parsley to finish (optional)
► Salt & pepper
►Pinch of sugar if needed
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