Chicken Stew With Beans Recipe 46

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WHITE BEAN CHICKEN STEW



White Bean Chicken Stew image

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

1 medium onion, chopped
1 jalapeno pepper, seeded and chopped
4 garlic cloves, minced
1 tablespoon canola oil
4 cups reduced-sodium chicken broth
2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
1-1/4 teaspoons ground cumin
2 tablespoons cornstarch
1/4 cup cold water
2 cups cubed cooked chicken breast
2 tablespoons minced fresh parsley

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 AND WHITE BEAN STEW



Chicken and White Bean Stew image

Hearty and delicious. Adapted from Rachael Ray, the recipe takes a few shortcuts (like purchased rotisserie chicken and canned beans) to ensure it's easy and quick. :) I picked up a loaf of Italian bread and made Recipe #113699 to go with it, which made for a simple, but comforting and tasty meal on a chilly night.

Provided by GaylaJ

Categories     Stew

Time 35m

Yield 6 serving(s)

Number Of Ingredients 9

4 slices bacon, finely chopped
1 onion, finely chopped
2 garlic cloves, finely chopped
1 lb red potatoes, cut into cubes
32 ounces chicken broth (I added a little more)
1 rotisserie-cooked chicken
2 (15 ounce) cans small white beans, drained and rinsed (I used navy beans)
5 ounces baby arugula
salt and pepper

Steps:

  • In a large soup pot or Dutch oven, cook the bacon over medium heat until cooked, but not crisp (about 5 minutes).
  • Add the onion and garlic; cook, stirring, until softened (about 5 minutes).
  • Add the potatoes and chicken broth; simmer until the potatoes are just tender (about 15 minutes).
  • Meanwhile, pull the meat off the rotisserie chicken, discarding skin and bones.
  • Add the chicken and white beans to the stew; cook until heated through.
  • Just before serving, stir in the arugula and season to taste with salt and freshly ground black pepper.

Nutrition Facts : Calories 518, Fat 17.6, SaturatedFat 5, Cholesterol 91.3, Sodium 651.9, Carbohydrate 45.6, Fiber 8.8, Sugar 3.1, Protein 43.7

CHICKEN STEW WITH TOMATOES AND WHITE BEANS



Chicken Stew with Tomatoes and White Beans image

This is a delicious recipe and makes a comforting meal on a cold evening. Bon Appetit published this in 1999.

Provided by Bev I Am

Categories     Stew

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 11

4 slices bacon, chopped
6 chicken thighs, with, skin, and, bones (about 2 1/2 pounds)
all-purpose flour
1 large onion, chopped (about 2 cups)
5 cloves garlic, minced
2 (14 1/2 ounce) cans stewed tomatoes
1 (14 1/2 ounce) can low sodium chicken broth
3/4 cup dry red wine
1/2 cup chopped fresh basil
1 tablespoon dried oregano
2 (15 ounce) cans cannellini beans, drained

Steps:

  • Cook chopped bacon in heavy large pot over medium-high heat until crisp.
  • Using slotted spoon, transfer bacon to paper towel.
  • Sprinkle chicken thighs with salt and pepper.
  • Dredge chicken in flour, shaking off excess.
  • Add to drippings in pot and sauté until brown, about 3 minutes per side.
  • Using slotted spoon, transfer chicken to large bowl.
  • Pour off all but 2 tablespoons drippings from pot.
  • Add chopped onion and minced garlic to pot; sauté 4 minutes.
  • Add bacon, stewed tomatoes, chicken broth, red wine, basil and oregano.
  • Bring to boil, scraping up browned bits.
  • Return chicken and any accumulated juices to pot.
  • Cover and simmer until chicken is cooked through, about 20 minutes.
  • Add cannellini; simmer 10 minutes longer.
  • Season to taste with salt and pepper.
  • Makes 4 to 6 servings.

Nutrition Facts : Calories 833.6, Fat 33.6, SaturatedFat 10.1, Cholesterol 133.8, Sodium 833.7, Carbohydrate 75.4, Fiber 16.8, Sugar 12.7, Protein 52.6

CHICKEN-CHILE STEW WITH BEANS



Chicken-Chile Stew With Beans image

Another chicken thigh recipe from Better Homes and Gardens. The beans need to soak at least 8 hours, and the chicken needs to chill overnight after seasoning, which are not included in the preparation time.

Provided by Pinay0618

Categories     Chicken

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 18

1 lb dried navy beans
6 chicken thighs (2-1/4 lbs.)
kosher salt & freshly ground black pepper
2 thick slices salt pork (about 4 oz.)
2 dried whole pasilla bell peppers
8 cups chicken stock or 8 cups water
2 large yellow onions, finely chopped
2 large anaheim chilies or 2 large poblano peppers, seeded, ribs removed, and cut into 1/3-inch dice
1 small serrano peppers or 1 small jalapeno pepper, seeded and minced
1 tablespoon chopped garlic
1 tablespoon paprika
1 tablespoon chili powder
1 tablespoon unsweetened cocoa powder
1 tablespoon tomato paste
1 tablespoon honey
2 cups peeled cubed pumpkin (1-inch cubes) or 2 cups winter squash (1-inch cubes)
hot cooked rice
cilantro, slivered red onion, thin slices jalapeno or serrano peppers and sour cream

Steps:

  • Rinse beans and pick over to remove any stones or damaged beans. Place in a 6-quart Dutch oven. Add 8 cups water; cover and soak 8 to 24 hours. Sprinkle chicken generously with salt and pepper. Refrigerate, uncovered, preferably overnight.
  • Drain and rinse beans; return to pan and set aside. In a large nonstick skillet, slowly cook salt pork until lightly browned. Add to beans along with whole pasilla peppers and the 8 cups stock. Add a big pinch of salt; bring to a simmer. Skim as needed. Simmer, partially covered, for 1-1/4 hours.
  • Meanwhile in the skillet used to cook the salt pork, slowly cook the chicken, skin side down first, until very well browned about 15 minutes. Remove chicken from skillet and set aside. Pour off all but 2 tablespoons of fat from pan. Add onions and a good sprinkle of kosher salt. Stir well, scraping up any browned bits from the bottom of the pan.
  • Add peppers and garlic; stir well. Cook slowly for 5 to 10 minutes, stirring often. Sprinkle with paprika, chili powder, and cocoa; stir well. Stir in the tomato paste and honey. Cook another 3 to 5 minutes.
  • If liquid level is below the beans, add more chicken stock or water. Ladle a cup of the bean liquid into the onion-pepper mixture. Bring to a simmer; carefully transfer to Dutch oven with beans. Taste for seasonings and adjust as needed.
  • Add chicken thighs and cook, partially covered, at a low simmer for 10 to 15 minutes.
  • Add the pumpkin and cook until chicken is tender and pumpkin is cooked through but not collapsing, about 15 minutes. Remove and discard salt pork and pasilla peppers. Serve over rice with cilantro, red onion, sliced peppers, and sour cream.

Nutrition Facts : Calories 638, Fat 20, SaturatedFat 5.4, Cholesterol 88.6, Sodium 582.1, Carbohydrate 73.7, Fiber 21.8, Sugar 16, Protein 43.6

CHICKEN STEW WITH BEANS RECIPE - (4.6/5)



Chicken Stew with Beans Recipe - (4.6/5) image

Provided by á-44783

Number Of Ingredients 13

2 tbsp. olive oil
2 stalks celery, cut into bite-size pieces
1 carrot, peeled, cut into bite-size pieces
1 small onion, chopped
salt & freshly ground black pepper
a (14 1/2 oz) can chopped tomatoes
1 (14 oz) can low-salt chicken broth
1/2 c. fresh basil leaves, torn into pieces
1 tbsp. tomato paste
1 bay leaf
1/2 tsp. dried thyme leaves
2 chicken breast with ribs (about 1 1/2 lbs. total)
1 (15 oz) can organic kidney beans, drained (rinsed if not organic)

Steps:

  • Heat the oil in a heavy 5 1/2 qt. saucepan over medium heat. Add the celery, carrot, and onion. Saute the vegetables until the onion is translucent, about 5 minutes. Season with salt & pepper, to taste. Stir in the tomatoes with their juices, chicken broth, basil, tomato paste, bay leaf, and thyme. Add the chicken breasts; press to submerge. Bring the cooking liquid to a simmer. Reduce the heat to medium-low and simmer gently uncovered until the chicken is almost cooked through, turning the chicken breasts over and stirring the mixture occasionally, about 25 minutes. Using tongs, transfer the chicken breasts to a work surface and cool for 5 minutes. Discard the bay leaf. Add the kidney beans to the pot and simmer until the liquid has reduced into a stew consistency, about 10 minutes. Discard the skin and bones from the chicken breasts. Shred or cut the chicken into bite-size pieces. Return the chicken meat to the stew. Bring the stew just to a simmer. Season with salt and pepper, to taste. Ladle the stew into serving bowls and serve with crusty bread.

CHICKEN STEW WITH BEANS AND BARLEY



Chicken Stew with Beans and Barley image

A substantial one-pot stew using chicken thighs braised over carrot, garlic, onion, red pepper, barley, beans, rosemary, and thyme.

Provided by Tania Hobson

Time 1h35m

Yield 4

Number Of Ingredients 15

¼ cup pearl barley
1 tablespoon chicken broth
1 medium onion, halved and sliced
2 cups sliced cremini mushrooms
1 cup sliced carrots
1 medium red bell pepper, cut into 1-inch squares
5 cloves garlic, chopped
4 (5 ounce) skinless, bone-in chicken thighs
2 cups chicken broth
1 tablespoon tomato paste
1 tablespoon fresh lemon juice
1 (15 ounce) can navy beans, drained
2 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh thyme
salt and ground black pepper to taste

Steps:

  • Soak barley in a bowl of water for 20 minutes. Drain and discard water.
  • Heat 1 tablespoon chicken broth in a wide soup pot over medium heat. Saute onion in hot broth, stirring frequently, for 3 to 4 minutes. Add mushrooms, carrots, bell pepper, garlic, and drained barley. Cook and stir for 5 minutes.
  • Place chicken thighs on top of vegetables. Mix 2 cups chicken broth, tomato paste, and lemon juice in a small bowl; pour over chicken and vegetables. Bring to a boil.
  • Reduce heat to low and cover. Simmer for about 35 minutes.
  • Add navy beans, rosemary, thyme, salt, and pepper. Cook until chicken and vegetables are tender, about 5 more minutes.

Nutrition Facts : Calories 423.5 calories, Carbohydrate 43.6 g, Cholesterol 89.6 mg, Fat 11.1 g, Fiber 10.9 g, Protein 36.9 g, SaturatedFat 3 g, Sodium 1224.4 mg, Sugar 5.5 g

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