Chicken And White Bean Stew Recipe
Summary
Difficulty LevelBit DifficultHealth IndexAverage
Ingredients
| Olive oil | 1 Tablespoon | |
| 4 chicken thighs or enough chicken to feed four | ||
| Potatoes | 1 pound, skinned | |
| Garlic | 3 Clove (5gm) | |
| Chicken broth | 16 Ounce | |
| Paprika | 2 Teaspoon | |
| Cumin | 1 Teaspoon | |
| Chili powder | 1 Teaspoon | |
| Salt | 1 Teaspoon | |
| 2 pounds canned white beans | ||
Directions
Pour olive oil into a Dutch oven.
Set on medium-high heat and add chicken thighs, skin side down.
While they brown, cut the potatoes into 1-inch chunks and add to the pan.
Peel and mince garlic and add to pan.
When chicken is a deep brown, turn it over and add chicken broth, paprika, cumin, chili powder, and salt.
Bring to boil, then reduce heat and simmer uncovered thirty minutes, stirring occasionally to keep potatoes submerged in juices.
Drain white beans and add them to mix.
Simmer five minutes more
Set on medium-high heat and add chicken thighs, skin side down.
While they brown, cut the potatoes into 1-inch chunks and add to the pan.
Peel and mince garlic and add to pan.
When chicken is a deep brown, turn it over and add chicken broth, paprika, cumin, chili powder, and salt.
Bring to boil, then reduce heat and simmer uncovered thirty minutes, stirring occasionally to keep potatoes submerged in juices.
Drain white beans and add them to mix.
Simmer five minutes more
Chef
