Delicious and healthy ONE PAN CHICKEN AND BEANS!

canned beans

🥗Healthier: dried beans

💰Cheaper: canned lentils

Dried beans are often cheaper and healthier when cooked from scratch.

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: chicken drumsticks

Chicken breast is leaner, while drumsticks are often less expensive.

Preheat the oven to 180°C (or 160°C fan).

Remove skin from 4 chicken thighs and trim excess fat.

Heat 2 tablespoons of olive oil in an ovenproof pan until hot.

Add the chicken thighs to the pan and cook for 4-5 minutes until browned on one side, then flip and cook for another minute.

Remove the chicken from the pan and set aside on a plate.

In the same pan, add sliced 2 red peppers and cook for 5-7 minutes until softened.

Thinly slice 2 onions and add them to the pan with the peppers; cook until softened and slightly colored.

Finely chop 5-6 garlic cloves and add to the pan after 5 minutes, cooking for an additional 2-3 minutes.

Add 3 green chilies to the pan, making a slit in each to release heat; leave whole for those who want to avoid spice.

Pour in 200 mL of red wine and let it bubble, scraping the bottom of the pan to incorporate flavors.

Add 500 g of red kidney beans (rinsed) to the pan along with 100 mL of boiling water, stirring to mix everything together.

Return the chicken to the pan, nestling it into the mixture.

Cover the pan and bake in the preheated oven for 30 minutes.

After 30 minutes, remove the lid and bake for an additional 15 minutes.

Chop fresh coriander for garnish before serving.

Serve with options like cumin rice, mashed potatoes, or a fresh salad.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens