Bean Stew with Chicken Drumstick

Ingredients

• Chicken Drumstick2 medium (140 g)
• Beans3/4 cup (150 g)
• Onion1/2 count (75 g)
• Red Bell Pepper1/4 count (30 g)
• Carrot1/2 medium (30 g)
• Oil1 tablespoon (10 ml)

Instructions

1. 1

   Step 1

   For this recipe you need cooked beans.

2. 2

   Step 2

   Cut half the onion and bell pepper into thin strips; dice or grate the carrot and chop the remaining onion.

3. 3

   Step 3

   Heat a pan over high heat. Once heated, pour half the oil, spread and put the onion into strips, the bell pepper and carrot. Add salt and pepper and stir-fry for 3 minutes over medium heat.

4. 4

   Step 4

   Remove the stir-fry, add the chicken and cook each side for 3 minutes.

5. 5

   Step 5

   Then add the stir-fry, some water or broth and cover. Cook for 10 minutes over medium-low heat.

6. 6

   Step 6

   Stir-fry the remaining onion with the remaining oil and a pinch of salt in another pot for 3-5 minutes over medium heat or until the onion is translucent.

7. 7

   Step 7

   Add the cooked beans, some water and boil for 2 minutes. If you want, you can smash the beans a bit until creamy.

8. 8

   Step 8

   Serve the chicken with the bean stew on a plate.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Bean Stew with Chicken Drumstick can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.