Chicken, Corn and Bean Stew

Prep Time:

20 Minutes

Cook Time:

45 Minutes

Serves:

4 - 6 Servings

No1. Soup:

Brown Onion

A HERITAGE WE CAN BE PROUD OF...

Chicken, corn, and bean stew draws on traditional stews from various cultures, where the combination of chicken with legumes and vegetables creates a hearty and nourishing meal. Originating from recipes that use accessible, wholesome ingredients, this dish blends the flavours of tender chicken, sweet corn, and savoury beans. It has become popular for its comforting, balanced taste and adaptability to different regional spices and ingredients.

INGREDIENTS

1.5 kg Chicken Pieces
1 Onion, cut into rings
2 Tbsp Oil
1 Tbsp Crushed Garlic
2 cups Water
3 Tbsp IMANA No.1 Brown Onion Soup
1 tin chopped Tomatoes
3 Tbsp Chutney
1 cup Green Beans, chopped
½ cup Frozen Corn

METHOD

In a large pot, brown the chicken pieces in oil. Add in the garlic and onion and fry until soft and fragrant.
In a separate bowl, combine the water, IMANA No.1 Brown Onion Soup, tin of tomatoes and chutney.
Pour the mixture over the chicken. Cover with the lid and simmer for 30 minutes or until chicken is almost cooked through.
Remove the lid and add in the vegetables. Cook for a further 10 minutes or until the vegetables are tender and the chicken is cooked through.
Serve with pap, rice or on creamy mashed potato.