Warm Up With this comforting chicken stew with green beans, the perfect meal for a chilly evening. Tender chicken pieces, crisp green beans, and a rich tomato sauce simmered to perfection – it’s a taste of home that will warm you from the inside out.
See how simple it is to create this great-tasting dish below and don’t forget that you can always print it.
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Chicken Stew with Green Beans
Servings: 6 People
Ingredients
- 1.2 Kg Chicken Fillets , cut in large chunks of 4-5cm
- 1 Kg Fresh Green Beans , tips trimmed and washed
- 4 Medium-Large Potatoes , peeled and cut in large chunks of 3- 4cm
- 50 ml EVOO , Extra Virgin Olive Oil
- 1 White Onion , roughly chopped
- 1 tsp Roasted Garlic Paste
- 2 Large Tomatoes , grated
- 2 tbsp Tomato Paste
- ½ tsp Allspice
- ⅓ tsp Cinnamon , ground
- ½ tsp Dry Bay Leaves , ground
- 1 tbsp Sweet Chilli Flakes , ground
- 1 tbsp Sweet Paprika , not smoked
- 1 tbsp dry Coriander , ground
- Water , warm
- 2 tsp Fine Sea Salt
- 1 tsp freshly ground Black Pepper
Instructions
- Place a large pot or casserole on medium/high heat and pour the oil. Allow to heat-up, add the chicken pieces and cook until nicely golden brown on the outside, about 1-2’ per side. Remove from the pot and keep aside.
- In the same pot add the onions and sauté on low heat until softened and translucent. Add the garlic paste along with the tomato paste and cook for another minute.
- Increase the heat and add the grated tomatoes along with the Allspice, Cinnamon, Dry Bay Leaves, Sweet Chilli Flakes, Sweet Paprika, dry Coriander, Salt, and Pepper. Give it a good stir and bring back the chicken pieces along with the beans and the potatoes. Gently toss and top up to level with warm water. Tightly cover the pot with a lid, bring to a boil and simmer for 50’. Serve and optionally add on top some fresh parsley. Yoghurt goes really nice with this dish.
