QUICK & HEARTY CHICKEN AND BEAN STEW


If there is one dinner meal that brings the palate to the utmost satisfaction after a long hard day at work it's definitely a hot bowl of stew. If you just came home from a super busy day and need to feed your hungry family fast this recipe is for you. Although traditionally stew is made with chunks of beef which take hours to cook and tenderize I decided to switch it up with fast cooking chicken breasts. The stew is quick and hearty and oh so satisfying!

Makes enough to fill 4 medium sized bowls

Ingredients:
  • 3 chicken breasts, boneless and skinless (cut into cubes)
  • coarse salt
  • ground black pepper
  • 3 tbsp olive oil (enough to coat the bottom of the pot)
  • 1/2 tsp chili powder
  • 1/2 tsp dried basil
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • small green pepper, chopped
  • 14 oz. can of diced tomatoes (1)
  • 1 tbsp each of: worcestershire sauce, yellow mustard, molasses, tomato paste
  • 6-8 mushrooms, sliced
  • 1/4 cup low sodium chicken stock (or more if you want to thin out the stew more)
  • 19 0z. can of white kidney beans (1)
  • 6-8 fresh basil leaves, roughly chopped
  • handful of chopped fresh parsley (optional)

1. Preheat a medium sized pot on medium high heat. While it is heating up cube the chicken breasts and season them with salt and pepper. Once the pot has come up to temperature drizzle in the olive oil and sear the chicken meat. Sprinkle in the chili powder and the dried basil. Cook for about 2 minutes. Meantime, chop up the onion, mushrooms, green pepper and garlic.


2. Quickly add in the chopped onion, green pepper and garlic and stir until the onions become translucent. Season the vegetables with a little salt and pepper. Then pour in the can of diced tomatoes and start to scrap up the brown chicken bits from the bottom of the pot, to add and build more flavour. Lower the heat medium and let it simmer for a couple minutes more.

3. Then add and stir in 1 tbsp each of worcestershire sauce, yellow mustard, molasses and the tomato paste. You will notice the stew become slightly thickened. Then add in the sliced mushrooms and the 1/4 cup of chicken stock. Open the can of white kidney beans and make sure to rinse it out in a colander. Add in the beans and chopped fresh basil at this point. Cook for 2 minutes more and serve immediately. When serving sprinkle chopped fresh parsley on top to add freshness to the stew.

Substitutions: If you don't have molasses you can substitute it with dark brown sugar. I really just wanted a bit of sweetness in the background, and I want a nice dark red colour to the stew as well.

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