Chicken, Broad Bean and Tomato Stew

Chicken, Broad Bean and Tomato Stew
  • Prep Time: 10
  • Total Time: 45
  • Servings: 4-6

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About this Recipe

A warm and heavy stew that will heat and fill you up on any cold winter's night!


2 tbsp (30 mL) Olive oil, divided
1 Pkg (8 pieces) Maple Leaf Prime Naturally® Boneless Skinless Chicken Thighs, cut into 1” (2.5 cm) cubes
2 cups (500 mL) Sliced onion
3 Cloves garlic, minced
2 Red chilies, seeded and minced
2 tsp (10 mL) Smoked paprika
1 Yellow pepper, chopped
1 tsp (10 mL) Brown sugar
2 tbsp (30 mL) Tomato paste
1 (28 oz/796 mL) Can diced tomatoes
2 cups (500 mL) Chopped fresh herbs (parsley, dill and cilantro)
Salt and pepper
1 (19 oz/540 mL) Can broad beans, drained and rinsed (or fava beans)


HEAT 1 tbsp (15 mL) olive oil in a large saucepan or Dutch oven over medium-high heat. Add chicken and cook, stirring for 8-10 minutes or until golden brown. Remove from pan and set aside. Heat remaining oil in the same pan; add onions, garlic, chilies, smoked paprika, and pepper. Cook for 7-8 minutes or until onions are soft. Add tomato paste and cook, stirring, for 1 minute. Pour in tomatoes; add chicken back to the pan. Lower the heat to medium-low and simmer, covered for 20-25 minutes. Season to taste with salt and pepper. Stir in fresh herbs and broad beans and heat for a couple of minutes.


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