My 15 minute chicken and white bean stew. Gochugaru, cumin and coriander, a can of tomatoes, and asparagus. Meal for one or for meal prep.
Chicken & White Bean Stew
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Category
Dinner
Servings
1
Prep time
5 minutes
Cook time
15 minutes
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
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2 cloves garlic
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1 bunch asparagus
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1 chicken thigh
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salt to taste
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1 tsp gochugaru
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1 tsp ground coriander
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1 tsp ground cumin
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400g (14 oz) can whole tomatoes
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400g (14 oz) can cannellini beans, drained
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1 sprig rosemary
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2 tbsp olive oil
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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.
Recipe notes
Chef Tips
Deglaze the pan once the spices
Ground spices stick to a hot pan and burn almost instantly, and become bitter. Stir them onto the chicken to coat it, then get the 2 tbsp of water in straight away. It lifts everything off the base before it has a chance to catch.
Asparagus goes in near the end
You only want to cook the asparagus for four minutes max. Any longer and it goes olive green and soft, and the whole point of it here is the colour and the snap against the beans. Thin spears will be done in one or two minutes, so judge it by the thickness of what you bought.
Storage
The stew itself keeps well. Cool it, then refrigerate in an airtight container for up to three days, and it freezes for up to three months. Reheat gently in a pan with a splash of water.
FAQs
Can I make it vegan or pescatarian? Both. Swap the chicken thigh for a piece of firm white fish to make it pescatarian, or for tofu to make it vegan. The recipe is naturally gluten free as written either way, though it’s worth a look at your gochugaru label if that matters to you.
Can I scale it up? Easily. It’s written for one but just multiply the recipe. It’s a good one for a family or for meal prep. Use a wider pan if you are doubling it, because the chicken needs room to colour rather than steam.
What should I serve with it? It stands on its own, but it’s better with something to soak up the sauce. Rice, mashed potato, or a crusty loaf torn up at the table.
