Gemma is a parent at Kidgate Primary and she recently got in touch with us to see if we’d share this recipe. Her five year old son had said how delicious it was and that ‘he had cleared his plate!’ Well, here it is….

This is a very popular dish at the Farm Kitchen. And there’s lots to love about this recipe – it’s quick and easy to cook, contains things you will hopefully already have in your cupboards at home and it’s a healthy, affordable meal that the whole family can enjoy. Serve with rice or pasta and vegetables.

Serves 4

1 tsp vegetable oil

½ diced onion

1 large clove garlic

250g diced British chicken breast

50ml chicken stock

200g tin low salt/low sugar baked beans

200g chopped tomatoes

1 tsp dried oregano

1 tsp soy sauce


Heat the oil in a flameproof casserole dish or large frying pan over a medium heat. Add the onion and fry for 8-10 mins, or until the onion has turned golden brown and sticky. Add the garlic cooking for a further minute.


Add the chicken to the pan and fry for 5 mins before stirring in the chicken stock, baked beans, chopped tomatoes, oregano and soy sauce. Bring to the boil, lower to a simmer and cook on a gentle heat uncovered for 25-30 mins or until rich and slightly reduced. 

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