Chicken with Kidney Beans Recipe

  • on April 25, 2017
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Chicken with Kidney Beans Recipe

Chicken with Kidney Beans Recipe

Chicken with Kidney Beans Recipe

Chicken with Kidney Beans Recipe

This one pan chicken and kidney bean recipe comes with an impressive combination of cheap and tasty. A comfort food to warm you up on cold winter days and a delicious addition to your low fat meal list; it is very filling on its own but if you want to complete the meal accompany it with rice/couscous/mashed potatoes/crusty bread i.e. foods with carbs. Try it once; it might become one of your family favorite recipes.

Recipe Info:

  • Servings: 2-3
  • Preparation time: 10 minutes
  • Cooking time: 20 minutes

Ingredients:

  • ½ pound boneless and skinless chicken
  • 2 medium sized garlic cloves (minced)
  • 1 can black or red kidney beans (rinsed and drained)
  • 1 medium sized onion (chopped)
  • Salt to taste
  • ½ teaspoon freshly ground black pepper
  • 1 large tomato (chopped)
  • 1 cup chicken broth (homemade, low sodium is preferred)
  • ½ teaspoon cayenne pepper
  • 1 tablespoon olive oil

Rinse chicken under running water; with the help of paper towels pat dry the excess. Using a sharp knife cut chicken into 1 inch pieces; or chop it up the way you prefer.


Sprinkle salt and black pepper generously all over the pieces.

Heat olive oil in a large skillet over medium-high heat; add chicken pieces to the hot oil in a single layer; cook for 5 minutes until golden brown; transfer browned chicken pieces to a plate using slotted spoon.


Sauté chopped onions along with minced garlic in the same skillet for 2-3 minutes until fragrant; add chopped tomatoes with ½ teaspoon cayenne pepper and kidney beans to the onions; cook for 2 minutes while scraping up the residues from the bottom of the skillet with the juices released from tomatoes.


Pour 1 cup of low sodium chicken broth into the skillet; bring to a boil; reduce the heat to low; return chicken back to the skillet; cook for 7-8 minutes until beans and chicken cooked through.


Off the heat once done; transfer to a serving bowl; garnish with fresh coriander leaves if you like; serve hot over brown rice/couscous or crusty bread.


Notes & Tips:

  • Any part of the chicken can be used in the recipe.
  • Cooking time varies according to the thickness of the chicken.
  • Substitute cayenne pepper with sweet paprika if you have low tolerance for spiciness.
  • Mixed beans can be used instead of a single variety of kidney beans.
  • For more added flavors top the stew with sour cream or shredded cheddar cheese and serve.
Article Categories:
Chicken

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