Slow cooked spicy chicken and butter beans with savoury rice

    8 hours 20 min

    Slow cooked spicy chicken, chickpeas, peppers and butter beans on a bed of home made savoury rice.


    Hampshire, England, UK
    3 people made this

    Serves: 4 

    • For the chicken
    • 2 tablespoons olive oil
    • 1 teaspoon cumin powder
    • 1 teaspoon coriander powder
    • 1/4 teaspoon hot chilli
    • 1 teaspoon tumeric powder
    • 2 chicken breasts, cubed
    • 2 tins chopped tomatoes
    • 1 tin chickpeas
    • 1 tin sweetcorn
    • 1 tin butter beans
    • For the rice
    • 1 teaspoon cumin
    • 1 teaspoon turmeric
    • 1 handful frozen peas
    • 370g (about 2 cups) basmati rice
    • 700ml (about 3 cups) water

    Prep:20min  ›  Cook:8hr  ›  Ready in:8hr20min 

      For the chicken:

    1. Into a slow cooker combine the olive oil, cumin, coriander, chilli and turmeric closely followed by cubed chicken, tomatoes, chickpeas, 2/3 of the sweetcorn (save 1/3 for rice later). Turn cooker to high let bubble for at least 3 hours if cooking all day then set lower for 6 plus hours.
    2. About 15 minutes before serving add the butter beans and give a good stir.
    3. For the rice:

    4. In a saucepan combine the cumin, turmeric, remaining sweetcorn, peas and rice. Add the water and bring to the boil. Lower heat to lowest burner setting and steam gently until the water is absorbed and the rice is tender, about 15 minutes.
    5. Spoon the rice into bowls then serve the chicken over the top, season to taste...simple...enjoy!


    Add small diced pepper to rice or larger pepper pieces to slow cook (but may become bit watery) so add little cornflower to thicken if needed, this was nice spicy for wifey mild spicy for me adjust to taste. Thanks, Ric.

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    I like it...but hey I would wouldn't I....  -  22 Jun 2017