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Kidney bean, red cabbage & chicken stew

Kidney bean, red cabbage & chicken stew

Chetna Makan's chicken stew has the added texture of cabbage with the body of beans to make it extra special

5 out of 5 stars(1) Rate this recipe
HealthyHigh protein2 of your 5 a day
  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook35 mins
  • Total time45 mins
  • Plusresting

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 1 tbsp rapeseed oil
  • 1kg chicken thighs, skin removed
  • 1 onion, roughly chopped
  • 4 clove/s cloves garlic, finely chopped
  • 1 red chilli, finely chopped
  • ½ red cabbage, thinly sliced
  • 400g can red kidney beans, drained and rinsed
  • 600ml chicken stock
  • 1 tsp salt
  • ½ tsp black pepper
  • Chopped flat leaf parsley, to garnish


  1. Heat the oil in the base of an open pressure cooker. Add the chicken thighs and cook for 5 minutes over a high heat, until golden, then remove to a plate.

  2. Add the onion and cook for 5 minutes over a medium heat until softened. Add the garlic and chilli and cook for 1 minute more, then add the cabbage and cook for another 5 minutes.

  3. Add the kidney beans, chicken thighs, stock, salt and pepper. Put the lid on the pan and pressure cook for 20 minutes according to manufacturer instructions. Leave to rest for 10 minutes, then remove the lid (the chicken should be thoroughly cooked, with no pink meat and the juices running clear) Garnish with the parsley to serve. Delicious with mash and some green veg on the side.


Typical values per serving when made using specific products in recipe


1,838kJ/ 438kcals



Saturated Fat












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Overall rating (5/5)

5 out of 5 stars1 rating