Chicken bean stew
Enter the characters you see chicken bean stew Sorry, we just need to make sure you’re not a robot. Pull the skin off the chicken and discard. Heat the oil in a large casserole dish, brown the chicken all over, then remove with a slotted spoon. Tip in the onions, garlic and chillies, then fry for 5 mins until starting to soften and turn golden.
Add the peppers, tomatoes, beans and hot stock. Put the chicken back on top, half-cover with a pan lid and cook for 50 mins, until the chicken is cooked through and tender. Stir through the coriander and serve with soured cream and crusty bread. This website is published by Immediate Media Company Limited under licence from BBC Studios Distribution. Fernandez’s Palayok: Philippine Food Time, On Site, in the Pot.
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