Chicken and Butter Bean Casserole with Basmati Rice

Ingredients

Contains: milk, soy (auto-detected from the ingredients and method; we can miss things, so check labels)

• drizzle of olive oil
• 4 red onions
• 1 garlic
• 2 celery
• 1 sweet red pepper
• 6 baby leeks
• 6 portabellini mushroomsmushrooms
• 1.75 litres/3 pints chicken stock
• 2 tbsp soy sauce
• 1 x tin 400g/14oz canned chopped tomatoes
• 2 carrots
• 1 x tin 400g/14oz butter beans
• 10 chicken thighs
• water
• 285g/10oz basmati rice

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the olive oil in a large casserole pot over medium-high heat. Brown the chicken thighs in batches, about 4 minutes per side, then set them aside on a plate.

2. Lower the heat to medium. Roughly chop the red onions, celery, carrots, sweet red pepper, baby leeks, and mushrooms. Add them to the pot with the crushed garlic and cook, stirring, for about 10 minutes until softened.

3. Stir in the soy sauce, chopped tomatoes, and chicken stock. Return the chicken and any juices to the pot and bring to a boil.

4. Reduce the heat to low, cover, and simmer for about 75 minutes, stirring occasionally, until the chicken is tender.

5. Drain and rinse the butter beans, then stir them into the casserole. Simmer uncovered for 15 minutes.

6. Check that the chicken reaches 165°F (74°C) in the thickest part. Cook a few minutes longer if needed.

7. While the casserole simmers, rinse the basmati rice and put it in a saucepan with a splash of water. Cover, simmer gently for about 12 minutes, then rest off the heat for 10 minutes and fluff. Serve the casserole over the rice.