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Chicken And White Bean Stew

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  Olive oil 1 Tablespoon
  Chicken thighs/Enough chicken to feed four 4
  Red skinned potatoes 1 Pound
  Garlic 3 Clove (15 gm)
  Canned chicken broth 16 Ounce
  Paprika 2 Teaspoon
  Cumin 1 Teaspoon
  Chili powder 1 Teaspoon
  Salt 1 Teaspoon
  Canned white beans 2 Pound

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

Recipe Summary

Difficulty Level: 
Bit Difficult
Main Dish

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