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 :
CHICKEN AND WHITE BEAN STEW
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
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
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.
CHICKEN STEW
For an easy one-pot meal, serve Giada De Laurentiis' hearty Chicken Stew recipe with crusty bread, from Everyday Italian on Food Network.
Provided by Giada De Laurentiis Bio & Top Recipes
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 13
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 WITH TOMATOES AND WHITE BEANS
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
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 & WHITE BEAN STEW
Taste the great flavors of our hearty Chicken & White Bean Stew! Topped with mozzarella cheese, this white bean stew is a wonderful Healthy Living dish.
Provided by My Food and Family
Categories Home
Time 30m
Yield 4 servings, 1-1/2 cups each
Number Of Ingredients 8
Steps:
- Cook onions in dressing in medium saucepan on medium heat 3 min., stirring occasionally. Add chicken and garlic; cook 5 min. or until chicken is no longer pink, stirring occasionally. Stir in tomatoes and basil; simmer 8 min. or until chicken is done.
- Add beans; stir. Cook 2 min. or until heated through, stirring occasionally.
- Serve topped with cheese.
Nutrition Facts : Calories 320, Fat 5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 75 mg, Sodium 450 mg, Carbohydrate 0 g, Fiber 10 g, Sugar 0 g, Protein 35 g
SHRIMP, CHICKEN AND BEAN STEW
Provided by Marian Burros
Categories dinner, soups and stews, main course
Time 1h
Yield 4 servings
Number Of Ingredients 16
Steps:
- Bring rice and 2 cups of water to boil in a heavy-bottom pot. Cover and simmer, cooking a total of 17 minutes.
- Chop whole onion and saute in hot oil in a nonstick pot over medium-high heat.
- Wash, trim and chop whole celery. Mince garlic and add both to onion.
- Wash, trim seed and chop green pepper and add to onion.
- Chop hot pepper and add; cook these a total of 10 minutes.
- Add the tomatoes, stock, thyme, oregano and black pepper. Bring to a boil.
- Drain and rinse beans thoroughly.
- Shell shrimp and cut in halves or thirds, depending on size of shrimp.
- Dice the chicken and add, with shrimp and beans, to the stew. Continue cooking about 3 minutes, just until shrimp and chicken are cooked.
- Stir in cooked rice. Season with pepper and salt. Serve with corn muffins, if desired.
Nutrition Facts : @context http, Calories 593, UnsaturatedFat 7 grams, Carbohydrate 94 grams, Fat 10 grams, Fiber 17 grams, Protein 34 grams, SaturatedFat 2 grams, Sodium 1014 milligrams, Sugar 20 grams, TransFat 0 grams
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
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
CHICKEN STEW WITH BEANS AND BARLEY
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
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
EASY CHICKEN CASSEROLE
This flavoursome, low-fat chicken casserole is easy to make and freezes really well, so why not make double and freeze for speedy midweek meals
Provided by Mary Cadogan
Categories Dinner, Main course
Time 1h20m
Number Of Ingredients 10
Steps:
- Heat the oil in a large pan, add the chicken, then fry until lightly browned. Add the veg, then fry for a few mins more. Stir in the herbs and stock. Bring to the boil. Stir well, reduce the heat, then cover and cook for 40 mins, until the chicken is tender.
- Stir the beans into the pan, then simmer for 5 mins. Stir in the parsley and serve with crusty bread.
Nutrition Facts : Calories 291 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 9 grams sugar, Fiber 11 grams fiber, Protein 30 grams protein, Sodium 0.66 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
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