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One-Pot Chicken and Baked Bean Stew

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Protein (g)

0.0g

Energy (kJ)

0kJ

Energy (kcal)

0kcal

Carbohydrate incl. fibre (g)

0.0g

Carbohydrate excl. fibre (g)

0.0g

Sugar (g)

0.0g

Fibre (g)

0.0g

Fat (g)

0.0g

Saturated fat (g)

0.0g

Unsaturated fat (g)

0.0g

Monounsaturated fat (g)

0.0g

Polyunsaturated fat (g)

0.0g

Trans fat (g)

0.0g

Cholesterol (mg)

0mg

Sodium (mg)

0mg

Salt (g)

0.00g

Vitamin A (IU)

0IU

Vitamin C (mg)

0.0mg

Calcium (mg)

0mg

Iron (mg)

0.00mg

Potassium (mg)

0mg

Total

0.0g

0kJ

0kcal

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0mg

0mg

0.00g

0IU

0.0mg

0mg

0.00mg

0mg

  • 15ml cooking oil
  • 1 onion, finely diced
  • 1 green pepper, chopped
  • 500g chicken pieces, cut in half
  • 250ml water
  • 410g baked beans
  • 3 potatoes, peeled and cubed
  • 30ml KNORR Brown Onion Soup
  • 45ml water
  • 1 Heat oil in a pot and fry the onion and green pepper until soft.
  • 2 Add the chicken pieces and brown well on all sides.
  • 3 Add the water, baked beans and potatoes, stir well and bring to the boil then reduce heat and allow to simmer for 30 minutes with the lid on, stirring regularly to prevent the baked beans from sticking to the bottom of the pot.
  • 4 Mix the KNORR Brown Onion Soup with the water (45 ml) to make a smooth paste and stir into the stew then allow to simmer for a further 5 minutes.
  • 5 Serve with rice.