Chicken, Kale & Butter Bean Stew

PREP: 5 Minutes
COOK: 30 Minutes
Skill Level: Easy

Nutrition Info (Per Serving)

311kcal Energy
22g Carbohydrate
24g Protein
14g (of which Sugar)
11g Fat
9.8g Fibre
1.9g (of which Saturated Fat)
1.5g Salt


2 tbsp olive oil

2 chicken breasts, chopped

1 onion, roughly sliced

3 cloves garlic, roughly chopped

1 tbsp smoked paprika

6 large tomatoes, chopped

1 tbsp red wine vinegar

550ml vegetable stock

500g butter beans, drained

250g bag of kale, chopped

Serving suggestion -- Jacket potatoes


1. Add 1 tbsp of olive to a large pan, add the chicken and cook for a few minutes each until lightly golden brown. Remove the chicken and set aside.

2. Now add the onion and remaining oil to the pan and cook for approx 10 minutes until soft.

3. Add the garlic and smoked paprika to the pan and cook for a further minute.

4. Now add in the chopped tomatoes and vinegar, cook for a few minutes until they are soft then add the stock. Simmer for 5 minutes.

5. Add in the beans, chicken and kale. Cook for a further 10 minutes.

6. Season to taste.

7. Serve the stew with the jacket potatoes on the side.

Cooking Tips

This also works well with chickpeas or other white beans. You could use tofu instead of chicken for a vegan version.

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