Chicken Broccoli Pinto Beans Food

25 EASY CHICKEN AND BROCCOLI RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a chicken and broccoli recipe in 30 minutes or less!

INSTANT POT FROZEN CHICKEN TERIYAKI WITH RICE AND BROCCOLI

Steps:

• Add 1 1/4 cups water and the rice to a 6- or 8-quart Instant Pot®. Place the broccoli on top of the rice. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 5 minutes (see Cook's Note).
• After the pressure-cook cycle is complete, follow the manufacturer's guide for natural release. After 10 minutes, being careful of any remaining steam, unlock and remove the lid. Gently scoop out the broccoli and rice into a medium bowl, cover with plastic wrap and set aside until ready to serve.
• Add the oil, garlic, scallion whites and ginger to the same pot (there is no need to rinse the pot out). Set to high saute for 4 minutes and cook until softened, stirring frequently with a wooden spoon. Add the broth, soy sauce, brown sugar, honey, salt and black pepper, scraping the browned bits from the bottom of the pot with a wooden spoon.
• Add the chicken breasts. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 6 minutes (for a 6-ounce chicken breast) to 8 minutes (for an 8-ounce breast). After the pressure-cook cycle is complete, follow the manufacturer's guide for natural release. After 10 minutes, being careful of any remaining steam, unlock and remove the lid. Transfer the chicken to a cutting board using tongs and slice crosswise.
• In a small bowl, combine the cornstarch with 2 teaspoons cold water and add to the sauce in the pot. Set to high saute for 4 minutes. Continuously whisk until the teriyaki sauce is thickened.
• Drizzle the sauce over the sliced chicken and serve with the cooked rice and broccoli.

EASY CHICKEN AND BEANS

Steps:

• Heat oil in 10-inch skillet or wok over medium-high heat. Cook chicken in oil over medium-high heat 3 to 4 minutes, stirring occasionally, until no longer pink in center.
• Stir in chili powder, beans and corn. Cook over medium-high heat 4 to 5 minutes, stirring frequently, until hot. Serve with salsa and tortillas.

CHICKEN & BEAN CHILI

Steps:

• In a Dutch oven, heat oil and butter over medium-high heat. Add onion; cook and stir 5-7 minutes or until tender. Add garlic; cook 1 minute longer., Stir in remaining ingredients; bring to a boil, stirring occasionally. Reduce heat; simmer, uncovered, 5 minutes. Remove bay leaf.

SLOW-COOKER PINTO BEANS

Steps:

• Put the beans, chicken broth, pickled jalapeños and brine from the jar in a 4-to-7-quart slow cooker. Stir in the oregano, cumin, garlic, bay leaves, cilantro stems if using and 1 teaspoon salt. Cover and cook on high until the beans are tender but still hold their shape, 8 to 10 hours.
• Remove and discard the bay leaves. Use the back of a spoon to smash the garlic cloves, then stir them into the beans. Serve topped with the cheese, cilantro leaves and lime wedges.

PINTO BEAN AND CHICKEN CASSEROLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Spray a large casserole dish with cooking spray.
• Combine pinto beans, chicken, corn, diced tomatoes and green chiles, tomato sauce, onion, cumin, garlic powder, salt, and pepper in a large bowl.
• Spread corn chips on the bottom of the prepared casserole dish and evenly distribute the bean mixture over top. Sprinkle with Colby-Jack cheese.
• Bake in the preheated oven until cheese has melted and casserole is heated through, about 25 minutes. Serve immediately.

BROCCOLI RABE AND CANNELLINI BEANS

Steps:

• Trim and discard coarse leaves and tough stem roots from broccoli rabe. Cut off florets. Peel large stems and cut stems and leaves into 1 1/2-inch pieces. Rinse and drain. In a large skillet set over moderate heat cook the garlic in the oil until lightly golden. Add the broccoli rabe, broth, red pepper flakes and salt to taste and cook the mixture, over moderately high heat, partially covered, stirring occasionally, for 3 minutes. Add the cannellini beans and cook, stirring occasionally, until broccoli is just tender and beans heated through.
• In a pot of boiling salted water cook the orecchiette until al dente. Drain. Add broccoli rabe mixture and toss to combine.

MEXICAN CHICKEN STEW WITH QUINOA & BEANS

Steps:

• Heat the oil in a deep frying pan and fry the onions and peppers for a few mins until softened. Stir in the chipotle paste for a minute, followed by the tomatoes. Add up to a tomato can-full of water to cover the chicken and bring to a gentle simmer. Add the chicken breasts and gently simmer, turning the chicken occasionally, for 20 mins until the chicken is cooked through.
• Bring a large saucepan of water to the boil with the stock cubes. Add the quinoa and cook for 15 mins until tender, adding the beans for the final min. Drain well and stir in the coriander and lime juice, then check for seasoning before covering to keep warm.
• Lift the chicken out onto a board and shred each breast using two forks. Stir back into the tomato sauce with the sugar and season. Serve with the quinoa, scattering the stew with some coriander leaves just before dishing up and eating with a dollop of yogurt on the side.

PINTO BEANS

Steps:

• Cook pinto beans as directed on package.
• Add celery, carrots, onion and add chicken or beef boulion to taste.