Kidney bean, red cabbage & chicken stew

Name: Kidney bean, red cabbage & chicken stew
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Ingredients: 1 tbsp rapeseed oil; 1 kg 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; 400 g can red kidney beans, drained and rinsed; 600 ml chicken stock; 1 tsp salt; ½ tsp black pepper; Chopped flat leaf parsley, to garnish

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

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Ingredients

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

Method

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.
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.
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.