Chicken and Butter Bean Casserole with Basmati Rice

A hearty family dish featuring chicken thighs, beans, and vegetables simmered in stock, served over fluffy basmati rice.

Healthy Chicken High Protein Family Friendly Casserole

Estimated Nutrition

Calories

503

kcal / serving

3018 kcal total

Carbs

59g

per serving

354 g total

Fat

per serving

42 g total

Protein

46g

per serving

276 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

Soy Sauce

GrainsCereals

285

Basmati Rice

LegumesPulses

400

Butterbeans

rinsed and drained

Liquids

1.75

litres

Chicken Stock

Meat

piece

Chicken Thigh

on the bone, skin removed

NutsSeeds

clove

Garlic

crushed

pinch

Salt

to taste

OilsFats

drizzle

Olive Oil

for frying

Vegetables

piece

Red Onion

finely chopped

stick

Celery

finely sliced

piece

Red Pepper

seeded and finely sliced

piece

Leek

finely sliced

piece

Portabellini Mushroom

or any large flat mushrooms

400

Canned Chopped Tomato

piece

Carrot

finely chopped

Method

Add 1.75 litres of stock, soy sauce, and tomatoes then bring to a boil.

Add carrots, butter beans, and chicken thighs then simmer for one hour.

Boil a pan of salted water and cook 285g of rice according to instructions.

Heat olive oil in a large heavy-bottomed saucepan and soften onions and garlic.

Remove cooked chicken from the pan and strip meat from the bones.

Cut chicken into bite-sized pieces and return it to the saucepan.

Drain the rice and serve the casserole generously over it in bowls.

Stir in celery, red pepper, leeks, and mushrooms.