Chicken Stew With Beans Recipe 465

TUSCAN CHICKEN AND BEANS

Steps:

• In a small bowl, combine the chicken, rosemary, salt and pepper. In a large skillet coated with cooking spray, cook chicken over medium heat until browned., Stir in broth and tomatoes, scraping any brown bits from bottom of pan. Bring to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until chicken juices run clear. Add beans; heat through.

SPICY CHICKEN WITH RED BEAN STEW

Steps:

• Place the chicken into a roomy baking pan. Add the red chili, garlic cloves, parsley, cinnamon, and cumin.
• Pour the water over it, cover with the lid, and bring to a boil over medium heat. Reduce to a simmer and cook for 30 minutes.
• Remove the chicken from the pan and set it aside. Strain the cooking liquid into a bowl. Set this chicken stock aside, too.
• Heat 1 tablespoon of vegetable oil in a saucepan over low heat and add the onion. Cook and stir until tender and season with salt, pepper, paprika, and sugar, in the process.
• Add the canned tomatoes. Cook and stir until it bubbles.
• Add the chicken stock and stir it in. Cover with the lid and simmer for 20 minutes.
• Add the sweet corn and red beans and stir them in. Season with lime zest and lime juice. Cook and stir for 30 seconds, then remove from heat and set aside.
• Heat 1 teaspoon of vegetable oil in a skillet over low heat. Cook the tortilla wedges until golden brown.
• Carve the chicken and serve it with a bowl of stew and 5 - 6 tortilla wedges.

CHICKEN STEW

Steps:

• Heat the oil in a heavy 5 1/2-quart saucepan over medium heat. Add the celery, carrot, and onion. Saute the vegetables until the onion is translucent, about 5 minutes. Season with salt and 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 the bread.
• Serving suggestion: crusty bread.

CHICKEN STEW

Steps:

• Preheat oven to 180C/350F.
• Heat oil in a large pot over high heat. Brown chicken on both sides until light golden, sprinkling with salt and pepper. Remove from pot. (Do in 2 batches if pot not big enough).
• If there's too much oil in the pot, discard some. Add onion and garlic. Cook for 2 minutes until onion is translucent.
• Add carrots and celery, cook for 1 minute.
• Add wine. Stir, scraping the bottom of the pan to dissolve the brown bits into the liquid. Cook for 1 minute until liquid is mostly gone.
• Sprinkle flour across surface, stir.
• Add broth, tomato paste, Worcestershire sauce, thyme and bay leaves. Stir to dissolve tomato paste.
• Place chicken on top, keeping the skin above the liquid level as much as you can.
• Bring to simmer then cover. Bake for 45 minutes.
• Remove from oven, remove lid. Add potatoes, pushing them into the liquid and rearranging chicken so they sit on top (for lovely crispy skin).
• Return to oven without the lid for a further 40 minutes until the chicken skin is deep golden and super crispy, the potatoes are soft and the sauce is thickened.
• Taste sauce and adjust salt and pepper to taste.
• Serve with warm crusty bread on the side to dunk in the sauce - or go all the way with Garlic Bread! Optional: garnish with extra fresh thyme leaves or parsley.

1-POT, 3-BEAN CHICKEN STEW

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.

CHICKEN, CORN, AND LIMA-BEAN STEW

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.

CHICKEN AND WHITE BEAN STEW

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.

CHICKEN, CORN AND LIMA BEAN STEW

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.

CHICKEN BEAN STEW

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.

CREAMY COUNTRY CHICKEN STEW

Steps:

• On a small cutting board, cut the chicken breast into chunks and set aside.
• Next, whisk together the cream of mushroom soup and chicken stock in a mixing bowl and set aside.
• Next, snap the ends off of the green beans and discard. Snap the beans in half or thirds depending on size.
• Next, prep the other vegetables: chop celery, dice an onion, chop carrots, mince garlic, peel & chop potatoes into chunks and set aside. Open the can of corn and drain the juices, set aside.
• Add the butter to a dutch oven over medium heat.
• Once the butter is melted, add the chicken, celery, onion and garlic. Stir to combine and cook for one minute.
• Next, add the remaining vegetables to the pot.
• Pour the cream of mushroom and stock mixture over the stew ingredients in the pot.
• Season with salt, pepper and poultry seasoning.
• Next, add the water to the pot, cover with a lid and bring to a low boil. Reduce heat to a simmer and cook for one hour.
• Finally, add the heavy cream, stir to incorporate with the rest of the ingredients. Remove the pot from the heat.
• Serve stew hot.

ITALIAN CHICKEN AND BEAN STEW

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.

CHICKEN STEW WITH BEANS RECIPE - (4.6/5)

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.