zoom

    Save to your scrapbook

    Ancho, kidney bean, leek & chicken stew

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory

    Ancho, kidney bean, leek & chicken stew

    • Preparation time: 5 minutes
    • Cooking time: 30 minutes
    • Total time: 35 minutes 35 minutes

    Serves: 2

    Ingredients

    1 tsp rapeseed oil
    1 leek, cut into chunks
    1 large carrot, peeled and cut into chunks
    500ml tub Cooks’ Ingredients Chicken Stock
    ¼ x 20g pack lemon thyme, leaves only
    1 tsp Cooks’ Ingredients Ancho Chilli Paste
    2-3 Essential British Chicken Thigh Fillets, cut into chunks
    400g can Essential Red Kidney Beans
    2 slices No.1 Wheat & Rye Dark Sourdough Bread 

    Method

    1. Place a large saucepan over a medium heat. Add the oil and, when hot, sauté the leek and carrot for 5 minutes. Stir in the chicken stock, most of the thyme, and the ancho paste, then add the chicken pieces, cover with a lid and poach for 20 minutes.

    2. Add the kidney beans and their liquid, then season and simmer again, uncovered, for 5 minutes over a low heat, adding more water to loosen if needed, until piping hot and the chicken is thoroughly cooked, the juices run clear and there is no pink meat.

    3. Divide between 2 bowls, scatter with some extra thyme leaves, then serve with the bread. 

    Your recipe note

    Edit your recipe note

    Cook's tip Kidney beans work particularly well in this recipe, but if you have a can of other beans or chickpeas you could try using those instead, for variation. 

    Comments

    Average user rating

    4 stars

    Glossary