Chicken & White Bean Stew

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Chicken & White Bean Stew

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.

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

Equipment

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

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.

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.

Chicken & White Bean Stew

Chicken & White Bean Stew

Ingredients Notes

Ingredients

Equipment