Halal Chicken And Cannellini Bean Stew Recipe

About this recipe

A hearty and flavorful chicken stew with cannellini beans, bell peppers, and tomatoes, perfect for a satisfying dinner. This dish is Halal-friendly and packed with protein and fiber.

Ingredients

• 250 ml Critida Lemon Infused Olive Oil 250Ml
• 1 Kg Yellow/White Onion 1kg
• 1 Piece Red Bell Pepper, 1pcs | Gopuff
• 100 G Jumbo Garlic 100g
• 2.5 Kg Casa Marrazzo Organic Chopped Tomatoes, 2.5Kg
• - Oxo Chicken Stock Cubes
• - Cannellini Beans
• - Thomas Ridley Fresh British Turkey Breast Fillets
• 500 Ml Clearspring Organic Rapeseed Oil, 500Ml

Instructions

1. 1. Heat 1 tablespoon of Critida Lemon Infused Olive Oil in a nonstick pan over medium heat. Add 500 g of Thomas Ridley Fresh British Turkey Breast Fillets and cook until golden brown on all sides, about 5-7 minutes. Remove the turkey from the pan and set aside.
2. 2. Spray the pan lightly with Clearspring Organic Rapeseed Oil. Add 1 diced onion, 2 diced bell peppers, and 2 minced garlic cloves. Saute for 3-5 minutes, stirring occasionally, until the onions are translucent and the peppers are softened.
3. 3. Add 1 can (14-16 oz) of Casa Marrazzo Organic Chopped Tomatoes with their juice to the pan. Stir well to combine. Return the turkey to the pan, then pour in 1 cup of chicken stock made from Oxo Chicken Stock Cubes. Stir the mixture thoroughly to combine.
4. 4. Cover the pan and let the stew simmer over low heat for 30 minutes, stirring occasionally. Check the turkey for doneness by cutting into a piece; the juices should run clear.
5. 5. Mash 1/2 cup of the cannellini beans with a fork or potato masher, then add them to the pan. Stir well to thicken the sauce. Add the remaining 1/2 cup of whole cannellini beans and simmer for an additional 5 minutes.
6. 6. Serve the stew hot in bowls, accompanied by a fresh green salad and crusty bread for a complete meal.