Brothy Asian Chicken with Red Kidney Bean Rice (A.K.A. Hangover Hero)

If your Sunday plans involved cocktails and questionable decisions, this is the Monday recovery plan you didn’t know you needed. A brothy Asian-style chicken stew that’s deeply savoury, ridiculously comforting, and the ultimate fridge-clear-out flex. I love pairing it with red kidney bean rice (for that extra protein hit) and blanched asparagus, and you’ve got yourself comfort in a dish.

Brothy Asian-style chicken with kidney bean rice and asparagus

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Brothy Asian chicken and red kidney bean rice recipe

Serves: 4

Difficulty: Easy

Time: 1 hr 15 mins

Ingredients

For the Brothy Chicken:

• 1 tbsp veg oil

• 4 chicken legs (bone-in, skin-on)

• 2 onions, chopped

• 3 garlic cloves, smashed

• 3 spring onions (white parts sliced diagonally, green parts sliced finely)

• 1 tbsp grated ginger

• 1 bay leaf

• 200g cherry tomatoes, quartered

• 1 courgette, sliced

• ½ red pepper, chopped

• 1 fresh chilli, sliced

• 1 tsp white pepper

• 2 tbsp gochujang

• 1 tbsp white miso paste

• 2 potatoes, chopped small

• 1L chicken stock

Garnish:

• Spring onion greens

• Black & white sesame seeds

Red Kidney Bean Rice:

• 1.5 tbsp sesame oil

• 300g basmati rice

• ½ tin red kidney beans, drained

• Salt

Asparagus Side:

• 1 bunch asparagus

• Salt

• Sesame oil

• Squeeze of lemon

Method

1. Soak your rice while you get on with the rest.

2. Brown the chicken in hot veg oil till golden on both sides. Remove and set aside.

3. Chuck in the onions. Cook down a bit, then add garlic, ginger, bay leaf, and the white part of the spring onions. Cook on high for 10–15 mins until golden, slightly brown and caramelised.

4. Add cherry tomatoes. Stir, smash, and shout at them to break down. Add gochujang and miso. Stir well.

5. Throw in your chopped veg (use whatever you have leftover) and chicken stock and white pepper. Mix, then nestle the chicken back in so they’re nicely submerged. Simmer lid off for 45 mins to an hour.

6. Rice time: Wash the soaked rice. In another pan, heat sesame oil, add rice + beans + salt. Flatten rice, add boiling water to your middle finger's first crease. Bring to a bubble, then lid on, heat low, cook per packet.

7. Asparagus quickie: Boil salted water. Cook asparagus 2–3.5 mins (depends on girth). Drain, drizzle sesame oil, squeeze lemon, sprinkle salt.

8. Serve it up: Ladle broth and chicken, pile on the rice, throw the asparagus on the side. Garnish with sesame seeds and spring onions.