Chicken & White Bean Stew

Andy | Dinner | Spanish

Prep time: 5 minutes Cook time: 15 minutes Servings: 1

This is an Andy classic. I've been making version of this since I started cooking as it quick, easy and pretty cheap to make. You can also use whatever veg is lying around your fridge. I generally use chicken as the protein and tomato as the base. This recipe is just for one person, but I like to cook a lot of it and keep in the fridge or freezer for later.

We'll use a spice mix of gochugaru, cumin and coriander to add flavour and some warmth to the dish. The first part of the recipe is the prep which will only take 5 minutes and then the cook will take about 15 minutes.

Ingredients Notes

Gochugaru: Korean chilli flake, coarse and bright red. It’s fruity and slightly smoky rather than hot, so a teaspoon gives you warmth and colour without making it a spicy dish. You will be able to find it in your local Asian grocer and some supermarkets.

Whole canned tomatoes: I like to use whole tomatoes, not pre-crushed. I think the fruit in the whole cans is better quality so it tastes better in your cooking. Just break them up in the pan with a spatula and leave a few larger chunks in there, because that bit of texture against the beans and the chicken works really well. Pre-crushed works if that is what you have.

Asparagus: We'll add this in the last four minutes only, so it stays green and keeps its texture. Slice from the tip down and stop when the stalk starts to sound woody under the knife, then throw the tough base away. Thin spears need only a minute or two, so watch them. Out of season, green beans, frozen peas or diced zucchini also work.

Equipment

Chopping board
Chef’s knife
Small saucier or saucepan
Wooden spatula
Tin opener
Sieve or colander
Measuring spoons
Kitchen scales

Ingredients

1 red onion
2 cloves garlic
1 bunch asparagus
1 chicken thigh
salt to taste
1 tsp gochugaru
1 tsp ground coriander
1 tsp ground cumin
400g (14 oz) can whole tomatoes
400g (14 oz) can cannellini beans, drained
1 sprig rosemary
2 tbsp olive oil
1 small handful of parsley leaves

Directions

Prep your ingredients
Peel and finely slice the red onion.
Crush and roughly chop the garlic. Pick the rosemary off the stem and finely chop.
Slice the asparagus into 2cm (¾ inch) thick pieces from the top to the base. When the asparagus starts to sound woody, stop slicing and discard the tough base.
Dice the chicken into small, bite sized pieces.
Cook the stew
Place a small saucier or saucepan onto medium-high heat. Add the olive oil, onions and ½ tsp salt. Sweat the onion, stirring often, for 2-3 minutes or until soft.
Add the chicken then stir until lightly golden brown. To the saucier, add the gochugaru, ground coriander, ground cumin, garlic and rosemary. Stir through to coat the chicken, then immediately add 2 tbsp of water to deglaze the base and prevent the spices from burning.
Add the can of tomatoes and use a spatula to break up the whole tomatoes. Simmer for 2 minutes, then add the beans and asparagus. Continue simmering for a further 4 minutes.
Once the asparagus is cooked, taste the sauce and adjust seasoning with salt if needed. Stir through some finely chopped parsley and serve.

Chicken & White Bean Stew

Ingredients Notes

Equipment

Ingredients

Directions

Recipe notes

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