CHICKEN, CORN, AND LIMA-BEAN STEW
This Chicken, Corn, and Lima-Bean Stew is rich and satisfying and jam-packed with colorful vegetables.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 45m
Number Of Ingredients 11
Steps:
- Heat oil in a Dutch oven (or other 5-quart pot) over medium-high heat. Add onions, bell pepper, thyme, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until onions begin to brown, 4 to 5 minutes.
- Stir in tomato paste; add chicken, tomatoes, Worcestershire sauce, and 1 1/2 cups water. Bring to a boil; reduce to a simmer. Cover, and cook until chicken is opaque throughout, about 15 minutes.
- Remove chicken from pot; stir in corn and lima beans, and simmer until heated through, about 5 minutes. Meanwhile, shred chicken meat with your fingers or a fork. Return chicken to pot, and stir to combine.
Nutrition Facts : Calories 470 g, Fat 14 g, Fiber 9 g, Protein 42 g
SPICY CHICKEN & BEAN STEW
This hearty, satisfying one-pot is low fat and easy on the washing up
Provided by Good Food team
Categories Dinner, Main course
Time 1h35m
Yield Serves 6
Number Of Ingredients 12
Steps:
- Pull the skin off the chicken and discard. Heat the oil in a large casserole dish, brown the chicken all over, then remove with a slotted spoon. Tip in the onions, garlic and chillies, then fry for 5 mins until starting to soften and turn golden.
- Add the peppers, tomatoes, beans and hot stock. Put the chicken back on top, half-cover with a pan lid and cook for 50 mins, until the chicken is cooked through and tender.
- Stir through the coriander and serve with soured cream and crusty bread.
Nutrition Facts : Calories 366 calories, Fat 11 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 12 grams sugar, Fiber 9 grams fiber, Protein 38 grams protein, Sodium 2.45 milligram of sodium
ITALIAN CHICKEN AND BEAN STEW
Bring together chicken thighs, cannellini beans, tomatoes and oregano in this rustic Italian stew.
Provided by Food Network Kitchen
Time 1h
Yield 4
Number Of Ingredients 14
Steps:
- Preheat the oven to 425 degrees F. Sprinkle the chicken with salt and pepper. Heat the oil in a large oven-proof skillet over medium-high heat. Add the chicken, skin side down, and cook, until browned on both sides, about 4 minutes per side. Transfer the chicken to a plate.
- Reduce the heat to medium, add the onion, garlic and red pepper flakes and cook until the onions are soft, about 7 minutes. Add the tomato paste and stir until it coats the onions and is a shade darker, about 1 minute. Pour in the wine and scrape up any brown bits on the bottom of the skillet. Add the broth, beans, tomatoes and oregano and bring to a boil. Nestle the chicken in the skillet along with any juices from the plate. Transfer the skillet to the oven and bake until the chicken is cooked through, about 25 minutes.
- Transfer the chicken thighs to a platter. Stir the cheese into the bean mixture and season with salt and pepper and garnish with fresh oregano if using. Serve with the chicken and extra parmesan cheese for topping.
SOUTHWESTERN CHICKEN & LIMA BEAN STEW
I love to have my daughter, son-in-law and grandchildren over for this supper. They make me so happy with their compliments or just by going to fill up their bowls again. It's a good-for-you hit. -Pam Corder, Monroe, Louisiana
Provided by Taste of Home
Categories Dinner
Time 6h20m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Place the first five ingredients in a 5-qt. slow cooker. In a large bowl, combine tomatoes, tomato paste, Worcestershire sauce, garlic and dry seasonings; pour over top., Cook, covered, on low until chicken is tender, 6-8 hours. Remove chicken from slow cooker. When cool enough to handle, remove meat from bones; discard bones. Shred meat with two forks; return to slow cooker and heat through. If desired, sprinkle with cilantro.
Nutrition Facts : Calories 312 calories, Fat 7g fat (2g saturated fat), Cholesterol 58mg cholesterol, Sodium 614mg sodium, Carbohydrate 39g carbohydrate (9g sugars, Fiber 8g fiber), Protein 24g protein. Diabetic Exchanges
WHITE BEAN CHICKEN STEW
Field editor LaDonna Reed of Ponca City, Oklahoma dreamed up this hearty stew chock-full of white beans and chicken chunks. For a spicier version, simply add more jalapeno peppers.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, saute the onion, jalapeno and garlic in oil until tender. Add the broth, beans and cumin. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until heated through. , Combine cornstarch and water until smooth; stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken and parsley; heat through.
Nutrition Facts : Calories 243 calories, Fat 4g fat (1g saturated fat), Cholesterol 36mg cholesterol, Sodium 785mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 8g fiber), Protein 23g protein. Diabetic Exchanges
CHICKEN, CORN AND LIMA BEAN STEW
This is another recipe that was in a cookbooklet I received from chef pines506. This would be good served with slices of hot cornbread.
Provided by Dreamgoddess
Categories Stew
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in a dutch oven and add onions, bell pepper, thyme, salt and pepper.
- Cook, stirring, for 4-5 minutes or until onions begin to brown.
- Add tomato paste, chicken, tomatoes, worcestershire sauce, and water.
- Bring to a boil and then reduce heat to a simmer.
- Cover and simmer the chicken for about 15 minutes.
- Remove the chicken from the dutch oven to a platter for shredding.
- Add the corn and lima beans to the dutch oven.
- Simmer while you shred the chicken with two forks.
- Add the chicken back to the dutch oven and stir to combine the ingredients.
- Simmer until the chicken is completely done.
COWBOY CHICKEN & BEAN STEW
A paprika-spiced casserole that's campsite-friendly and warming for the tum- pinto beans stretch the dish a little further
Provided by Cassie Best
Categories Dinner
Time 1h30m
Number Of Ingredients 10
Steps:
- Heat the oil in a large casserole dish with a lid. Add the onion and bacon, and cook over a medium heat for 15 mins, until the onion is really soft and starting to brown, and the bacon is crisp. Push to the side of the pan, increase the heat and add the chicken pieces. Cook for a few mins until the meat is nicely browned, but don't worry if it's not evenly coloured. Add the paprika, tomatoes, along with half a can (200ml) water, the barbecue sauce, herbs, a pinch of salt and a generous amount of black pepper. Cover with a lid, lower the heat to a gentle simmer and cook for 45 mins, stirring occasionally.
- Check that the chicken is tender - if not, cover again and cook for 15 mins more. Add the beans and simmer, uncovered, for 20 mins until the sauce is thickened. Serve in bowls topped with grated cheddar and tortilla chips, if you like.
Nutrition Facts : Calories 614 calories, Fat 29 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 23 grams sugar, Fiber 7 grams fiber, Protein 43 grams protein, Sodium 3.4 milligram of sodium
ULTIMATE BLACK BEAN SOUP/STEW WITH CHORIZO AND BRAISED CHICKEN
Entered for safe-keeping, by J. Kenji Lopez-Alt of Serious Eats. This has flavor to the max: Chorizo, Serrano peppers, chipotle peppers in adobo sauce, cumin, avocado, cilantro, lime... Adapted somewhat because I like to check off as I go. More at: http://www.seriouseats.com/recipes/2014/01/the-food-lab-black-bean-chicken-soup-recipe.html?ref=daily-title To use canned beans, 1) drain and rinse 2 28-oz. cans of black beans; 2) skip step 2; 3) skip Step 15, use Step 16 to reduce broth to 1 quart instead of 1 1/2 quarts; and 4) add beans in step 17, and reduce cooking time to 30 minutes (step 19).
Provided by KateL
Categories Stew
Time 7h5m
Yield 4-6 serving(s)
Number Of Ingredients 20
Steps:
- ADVANCED PREP FOR BEANS:.
- DRIED BEANS: Place black beans in a large bowl and cover with 1 gallon of water. Add 3 tablespoons salt and stir until dissolved. Cover and set aside at room temperature overnight.
- CANNED BEANS: Drain and rinse 2 28-oz. cans of black beans.
- PREPARE CHICKEN:.
- The next day, season chicken with salt and pepper on all sides.
- Heat oil in a large Dutch oven or saucepot over medium-high heat until shimmering.
- Add chicken and cook without moving until well browned on 1st side, about 5 minutes.
- Flip chicken and cook until 2nd side is browned, about 3 minutes longer.
- Remove chicken from pot with tongs and set aside on a large plate.
- COOK CHORIZO & PEPPERS:.
- Add chorizo to Dutch oven/saucepot. Cook, stirring occasional, until chorizo is crisp and starting to char, about 4 minutes.
- Add scallion whites, 1 finely chopped Serrano pepper, and minced garlic. Cook, stirring and scraping up browned bits from bottom of pan until fragrant, about 2 minutes.
- Add cumin and cook, stirring, until fragrant, about 30 seconds.
- Add chopped chipotles and their sauce. Cook, stirring until fragrant, about 1 minute.
- (IF USING DRIED BEANS) Add 1 1/2 quarts low-sodium chicken broth and bay leaves.
- (IF USING CANNED BEANS) Add 1 quart low-sodium chicken broth and bay leaves.
- Drain and rinse black beans and add to pot. Nestle chicken pieces into beans. Bring to a boil, reduce to a bare simmer and cook, uncovered, stirring occasionally until beans and chicken are tender.
- (IF USING DRIED BEANS) The cooking time should be 45 minutes to 1 hour.
- (IF USING CANNED BEANS) The cooking time should be 30 minutes.
- Remove and discard bay leaves and skins from chicken.
- Using a ladle, carefully transfer 2 cups of beans and chorizo with liquid to a blender. (Some blenders may require some cooling off time before blending; a Vitamix does not!) Blend on high speed until completely smooth, about 1 minute. Stir mixture back into pot.
- If you want a thicker soup, scoop up more beans and chorizo and blend that. To make it easier for dinner guests, you can shred the meat off the chicken and mix it into the stew; otherwise, they will need a fork and knife in addition to a soup spoon, and probably strong napkins.
- Serve chicken and beans with scallion greens, avocado, cilantro, lime wedges, sliced Serrano peppers and sour cream at the table for garnish.
CHICKEN AND GREEN CHILE PUMPKIN BEAN STEW
Provided by Guy Fieri
Time 2h30m
Yield 6 to 8 servings
Number Of Ingredients 42
Steps:
- Combine the chili powder, cumin, granulated garlic, cinnamon, salt and pepper in a small bowl and mix well. Sprinkle evenly over the chicken thighs and set aside.
- In a large Dutch oven (enameled cast iron preferred) over medium-high heat, add the oil. When hot, add the chicken thighs, not to crowd. Cook until nicely colored, 4 to 5 minutes per side. Repeat until all the chicken is golden brown. Remove to a plate to hold.
- Remove all but 3 to 4 tablespoons of the fat from the pan and, over medium-high heat, add the onions, Poblano peppers and red bell peppers. Cook until the onions are just starting to caramelize, 6 to 8 minutes. Add the garlic and cook for 3 to 4 minutes more, stirring frequently.
- Add the beans to the pot and stir to combine. Add the tomatoes, Green Chile Sauce and the pumpkin and combine well. Season with salt and pepper, and then return the chicken to the pot with any accumulated juices. Nestle the chicken into the sauce, cover and bring to a simmer, adjusting the heat as needed. Simmer for 30 minutes. Taste for seasoning adjustments and serve with Green Chile Cilantro Rice with Pepitas
- In a small Dutch oven over medium-high heat, add the oil. When hot, add the onions and jalapeno and saute until just starting to caramelize, 4 to 5 minutes. Add the garlic and cook 1 minute more.
- Reduce the heat to medium, sprinkle the onion mixture with the flour and stir constantly until lightly browned, about 2 minutes. Add the reserved liquid from the chiles, 1 cup water, the vinegar and salt and stir until the liquid is smooth and all the flour is dissolved.
- Add the chiles and pepper and simmer for 5 to 6 minutes. Puree in a blender, or with a stick blender, and add the lime juice. Adjust to taste for salt and pepper. Refrigerate for up to 1 week. Yield: 4 1/2 cups
- In a small saucepan over medium heat, bring the chicken stock and the Green Chile Sauce to a simmer. Hold warm.
- In a large, enameled cast-iron Dutch oven over medium-high heat, add the oil. When hot, add the onions and serrano chiles and saute until the onion is just starting to color, 4 to 5 minutes.
- Add the rice and stir to coat, Cook for 3 to 4 minutes, stirring constantly, to toast the rice a bit. Add the garlic, salt and pepper and stir to combine.
- Ladle in the chicken stock and green chile mix, about 1 cup at a time, stirring and allowing the rice to absorb the liquid. Do this 3 to 4 times, and then add the rest of the liquid. Stir, cover tightly and cook for 12 to 16 minutes, stirring twice during this time.
- Add the lime juice and cilantro and stir to combine. Place in serving bowl and garnish with the pepitas.
QUINOA, CHICKEN SAUSAGE, AND WHITE BEAN STEW
Wholesome and heartwarming! Serve with freshly grated Parmesan cheese and some good fresh bread.
Provided by sadiebea
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 40m
Yield 6
Number Of Ingredients 14
Steps:
- Remove the casings from the chicken sausages. Slice in half lengthwise, then crosswise into half-moons. Heat 1 tablespoon olive oil in a large saute pan and saute chicken sausage until well browned, about 5 minutes. Remove from the pan.
- Heat remaining oil in the same pan. Saute onion, mushrooms, thyme, paprika, salt, cayenne, and pepper until mushrooms are well browned, about 5 minutes. Remove from heat.
- Heat chicken stock in a large stockpot. Add cannellini beans, tomatoes, spinach, and quinoa. Simmer until quinoa is tender, about 15 minutes. Add the sausage and mushroom mixture. Simmer until heated through, about 5 minutes. Serve in soup bowls.
Nutrition Facts : Calories 333.4 calories, Carbohydrate 38.5 g, Cholesterol 44.4 mg, Fat 11.8 g, Fiber 7.7 g, Protein 19.4 g, SaturatedFat 2.5 g, Sodium 1902.7 mg, Sugar 4.7 g
CHICKEN, BUTTER BEAN & PEPPER STEW
Use storecupboard pulses and tasty chicken thighs in this healthy paprika-flavoured casserole with peppers and tomato
Provided by Good Food team
Categories Dinner, Main course
Time 1h5m
Number Of Ingredients 11
Steps:
- Heat oven to 180C/160C fan/gas 4. Heat the oil in a large flameproof casserole dish. Add the onion, celery and peppers, and fry for 5 mins. Add the garlic and paprika, and cook for a further 3 mins.
- Stir in the tomatoes, stock and butter beans, and season well. Bring to the boil, then nestle the chicken thighs into the sauce. Cover with a tight-fitting lid and put in the oven for 45 mins.
Nutrition Facts : Calories 422 calories, Fat 15 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 12 grams sugar, Fiber 9 grams fiber, Protein 44 grams protein, Sodium 1.6 milligram of sodium
ROAST CHICKEN WITH WHITE BEAN STEW AND PANCETTA
Steps:
- Place beans in large saucepan. Add enough water to cover by 4 inches. Let stand overnight.
- Preheat oven to 350°F. Heat oil in heavy large ovenproof pot over medium-high heat. Sprinkle chicken with salt and pepper. Working in batches, cook chicken until golden brown, about 7 minutes per side. Transfer chicken to large plate. Add pancetta and next 6 ingredients to same pot. Cook until vegetables begin to brown and soften, stirring frequently, about 10 minutes. Add garlic; stir 1 minute. Add tomato paste; stir 2 minutes. Add flour; stir 1 minute. Add wine and simmer 1 minute. Drain beans. Add beans to pot; stir to combine. Add broth; season with salt and pepper. Place rosemary sprig and chicken atop bean mixture.
- Cover pot; transfer to oven. Braise until chicken and beans are very tender, about 1 hour. Transfer chicken to plate. Season beans with salt and pepper.
- Mix 2 tablespoons finely chopped rosemary, parsley, and lemon peel in small bowl. Divide beans among 6 shallow bowls. Top each with chicken. Sprinkle each with parsley mixture and serve.
1-POT, 3-BEAN CHICKEN STEW
For health benefits, you can't top dried beans. They are rich in antioxidants and fiber and are low glycemic, helping to control blood sugar. If you don't use no-salt-added, beans, rinse to remove sodium.
Provided by Jean Carper
Categories Soups, Stews and Chili Recipes Stews Chicken
Yield 8
Number Of Ingredients 16
Steps:
- Heat oil in a large pot; brown chicken. Remove chicken and set aside. Saute onions until soft, about 5 minutes. Add broth, beans, tomatoes, celery, carrots, wine, bay leaf, herbs and all the chicken; cover and simmer for 40 minutes.
- Add parsley, cilantro, salt, and pepper, and simmer 5 more minutes.
Nutrition Facts : Calories 365 calories, Carbohydrate 32 g, Cholesterol 75.4 mg, Fat 5.9 g, Fiber 11.8 g, Protein 39.1 g, SaturatedFat 1.2 g, Sodium 283.4 mg, Sugar 5 g
SOUTHWESTERN SPICED CHICKEN & BLACK BEAN STEW
I searched high and low to find dried chipotles (where are you when I need you, California??...sniff...) and finally asked my local grocer to order them for me. It was worth it.
Provided by hepcat1
Categories Stew
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Heat the oil in a large Dutch oven or heavy pot over medium heat. Add the bacon and cook until it renders much of its fat and crisps slightly, about 7 minutes. Transfer the bacon to a plate lined with paper towels.
- Season the chicken well with salt and pepper. Add half of the thighs to the pan and brown them well on both sides, 2 to 3 minutes per side. Transfer to a plate. Brown the remaining thighs and reserve with the rest.
- There should be 2 to 3 tablespoons fat left in the pan; if there's more, spoon out and discard the excess. Add the onion and bell pepper, season well with salt, and cook, stirring often, until the onion softens and caramelizes slightly, about 7 minutes. Raise the heat to high, add the chili powder and cumin, and cook, stirring, for 30 seconds.
- Add the beer and cook until it's almost completely reduced, about 3 minutes. Add the beans, the chipotle and the chicken broth. When the mixture comes to a boil, adjust the heat to maintain a simmer and cook for 5 minutes.
- Transfer 2 cups of the beans and broth (but not the chipotle) to a blender, purée, and then mix it back into the rest of the broth.
- Return the thighs to the pot, cover with the lid slightly ajar, and simmer until the chicken is cooked through, about 30 minutes. If the stew is too thick, thin it with more chicken broth.
- Discard the chipotle. Crumble the reserved bacon. Juice one half of the lime; cut the other half into wedges. Stir the bacon, lime juice, and 2 tablespoons of the cilantro into the stew and season well with salt and pepper.
- Serve immediately. Sprinkle each serving with the remaining cilantro and a small dollop of sour cream. Serve with the lime wedges and fried tortilla strips, if you like.
Nutrition Facts : Calories 441.5, Fat 20.2, SaturatedFat 4.9, Cholesterol 97.5, Sodium 291, Carbohydrate 30.8, Fiber 9.4, Sugar 3.5, Protein 33.2
CHICKEN BEAN STEW
Tired of more traditional beef stews? Give this recipe a try. Featuring chicken and beans, it's tasty, unique and chock-full of goodness, too.-Bean Education and Awareness Network, Scottsbluff, Nebraska
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 7 servings.
Number Of Ingredients 11
Steps:
- In a Dutch oven or soup kettle, saute onion, green pepper and garlic in oil until tender. Add the chicken; cook and stir over medium heat until juices run clear, about 5 minutes. Stir in the remaining ingredients. Reduce heat; simmer, uncovered, for 8-10 minutes.
Nutrition Facts :
SMOKY CHICKEN, BEAN & KALE STEW
Enjoy this chicken, bean and kale one-pot for a hearty family stew with a smoky paprika flavour. Serve with some crusty garlic bread to soak up the juices
Provided by Cassie Best
Categories Dinner
Time 1h35m
Number Of Ingredients 15
Steps:
- Heat the oil in a large casserole pan. Tip in the chicken and cook for a few minutes each side until golden brown - do this in batches so you don't overcrowd the pan. Remove the chicken and set aside.
- Put the pancetta in the pan and cook for 5 mins until starting to crisp. Push to one side and add the onion, cooking until softened, about 8 mins. Stir in the garlic and cook for another 1 min.
- Add the paprika, bay, vinegar, tomatoes and sugar, then crumble in the stock cube. Add two cans full of water (800ml), season well and return the chicken to the pan. Cover and simmer over a low heat for 30 mins - bubbles should only break the surface now and then.
- Uncover the pan and cook for another 30 mins until the stew has reduced to a rich broth. The tomatoes should have brokendown by now, but if they're still quite chunky, squash them with the back of a wooden spoon. Use two forks to pull apart the larger chunks of chicken.
- Stir the beans and kale into the stew, cover with a lid and cook for 5 mins to wilt the kale and heat the beans through. Serve in deep bowls with chunks of garlic bread and a drizzle of good extra virgin olive oil, if you like. To freeze the stew, leave to cool completely, then transfer to a freezerproof container. Will keep for up to three months. Defrost thoroughly, then reheat until piping hot.
Nutrition Facts : Calories 403 calories, Fat 17 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 13 grams sugar, Fiber 8 grams fiber, Protein 36 grams protein, Sodium 1.6 milligram of sodium
ITALIAN CHICKEN SAUSAGE AND BEAN STEW
We packed this delicious, hearty stew with all sorts of savory goodness-specifically, chicken sausage, mushrooms, beans and even bacon bits!
Provided by My Food and Family
Categories Home
Time 50m
Yield 8 servings, 1 cup each
Number Of Ingredients 11
Steps:
- Heat oil in medium saucepan on medium heat. Add sausage; cook 2 min. Stir in carrots, mushrooms, onions and celery; cook 4 to 5 min. or until sausage is browned and vegetables are crisp-tender, stirring frequently.
- Add flour; cook and stir 1 min. Gradually stir in broth and milk. Add salad dressing mix and beans; mix well.
- Bring to boil; simmer on medium-low heat 20 min. or until thickened, stirring occasionally. Serve topped with bacon bits.
Nutrition Facts : Calories 260, Fat 8 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 50 mg, Sodium 1030 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 21 g
CHICKEN, ROSEMARY AND WHITE BEAN STEW
I love this stew, it reminds me of our favorite Bistro restaurants in London. Cooks in 30 minutes and needs only a very simple green salad and rustic crusty bread to make it a very special meal.
Provided by Lorac
Categories Stew
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in a soup pot, add chicken and brown over high heat Reduce heat to medium high, add onion, carrots, garlic and bacon, and cook until onions begin to brown.
- Add vinegar and wine and bring to a boil, simmer over medium heat until liquid is reduced by 1/3.
- Add beans, rosemary and chicken broth, cover and simmer on low for 20 minutes.
- Season with salt and pepper and ladle into soup bowls.
Nutrition Facts : Calories 845.7, Fat 34.9, SaturatedFat 9.3, Cholesterol 191.5, Sodium 1636.3, Carbohydrate 43, Fiber 13.2, Sugar 9.4, Protein 75.6
PORTUGUESE BLACK BEAN CHICKEN STEW
Make and share this Portuguese Black Bean Chicken Stew recipe from Food.com.
Provided by Steve_G
Categories Stew
Time 2h15m
Yield 1 batch, 8 serving(s)
Number Of Ingredients 13
Steps:
- Soak beans overnight in water.
- The beans will double in volume.
- Discard water and fill with new water to same level.
- Add onion, garlic and cumin, simmer beans for one hour or until liquid is mostly absorbed and beans are semi soft.
- If all liquid evaporates before beans are cooked add water (at least 1/2 inch above beans).
- Add red pepper, okra and tomatoes and continue to simmer for 15 minutes.
- Finally; add sliced chicken, scallions, basil and cilantro.
- Pull off heat and let chicken braise in the stew without any heat for approximately 10 minutes.
- Serve when chicken is cooked and tender.
EASY CHICKEN AND BEAN STEW
A hearty dinner ready in 30 minutes! Enjoy this tasty chicken and beans stew - a delightful meal.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- In 12-inch nonstick skillet, heat oil over medium-high heat. Add stir-fry vegetables; cook 2 to 4 minutes, stirring frequently, until crisp-tender.
- Stir in turkey, tomatoes, tomato sauce and beans. Heat to boiling. Reduce heat to medium; simmer uncovered 5 to 10 minutes, stirring occasionally and breaking up tomatoes, until thoroughly heated. Sprinkle with basil.
Nutrition Facts : Calories 330, Carbohydrate 39 g, Cholesterol 45 mg, Fat 1, Fiber 8 g, Protein 26 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 640 mg, Sugar 11 g, TransFat 0 g
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