Spicy chicken-bean stew

Name: Spicy chicken-bean stew
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 2 Onions; 2 Garlic cloves; 500 g Carrots; 100 g Bacon; 1 can(s) (850 ml) white beans; 1 (approx. 1.5 kg) ready-to-cook chicken; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 TABLESPOONS Sunflower oil; 500 ml Vegetable broth; 1 package (500 g) chunky tomatoes; 7-10 Tbsp Sweet peppers; 1 TABLESPOON Sugar; 2 TABLESPOONS Fruit vinegar; 1 bunch of parsley

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

2 Onions
2 Garlic cloves
500 g Carrots
100 g Bacon
1 can(s) (850 ml) white beans
1 (approx. 1.5 kg) ready-to-cook chicken
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 TABLESPOONS Sunflower oil
500 ml Vegetable broth
1 package (500 g) chunky tomatoes
7-10 Tbsp Sweet peppers
1 TABLESPOON Sugar
2 TABLESPOONS Fruit vinegar
1 bunch of parsley

Directions

1
Peel and chop the onions and garlic. Peel, wash and slice the carrots. Cut bacon into cubes. Put beans in a sieve and rinse with cold water. Divide chicken into 6-8 pieces, wash and pat dry. Season with salt and pepper
2
Heat the oil in a frying pan. Fry the chicken parts in it for about 15 minutes on all sides, remove. Leave the bacon in the hot roaster until crispy, take it out. Fry carrots, onions and garlic briefly. Deglaze with stock and tomatoes, bring to the boil and season to taste with salt, pepper, paprika, sugar and vinegar
3
Put beans, chicken pieces and bacon into the roaster and braise in the preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: level 3) for about 1 hour. Wash parsley, shake dry, pluck leaves from the stems and chop finely. Arrange the finished stew and sprinkle with parsley. Grey bread tastes good with it