Chicken & Butter Bean Stew2017-09-29
- Servings : 4
- Prep Time : 20m
- Cook Time : 1:55 h
- Ready In : 2:15 h
- 400g butter beans (dry)
- 1 tbsp cooking oil
- 11⁄2 onions, chopped
- 1 green pepper, chopped
- 1 tbsp Rajah Mild & Spicy Curry Powder
- 2 tsps Robertsons Chicken Spice
- 6 chicken thighs, cut in half
- 2 tomatoes, chopped
- 500ml water
- 1 Knorrox Chicken Stock Cube
- 2 tbsps Knorr Cream of Chicken Soup
Sort the butter beans and soak in water overnight. Boil in clean water for 1 hour then drain when soft. In a pot, brown the onion and green pepper in oil until soft. Add the Rajah Mild & Spicy Curry Powder and Robertsons Chicken Spice. Fry for 1 minute to release the flavour and aroma.
Add the chicken thighs and fry until well browned. Add the tomatoes, water, Knorrox Chicken Stock Cube and cooked butter beans. Turn down the heat and allow to simmer for 30 minutes.
Just before serving, mix the Knorr Cream of Chicken Soup with 4 tablespoons of water to form a smooth paste, add it to the pot and allow to simmer for 5 minutes to thicken. Serve with rice or sadza.