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Ancho, kidney bean, leek & chicken stew
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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
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.
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.
Typical values per serving:
2 of your 5 a day/High in fibre