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Paprika Chicken Over White Beans

Web20.Chickens's picture
Ingredients
  Skinless boneless chicken thighs 2 1⁄2 Pound (8 Thighs)
  Red bell peppers 16 Ounce, stemmed and seeded (2 Peppers ,8 Ounces Each)
  Olive oil 4 Tablespoon
  Garlic 2 Clove (10 gm), minced
  Tomatoes with juice 2 Cup (32 tbs) (Stewed Or Plum)
  Caraway seeds 1 Teaspoon
  Paprika 1 Tablespoon
  Canned white beans 16 Ounce, drained and rinsed (1 Can, Cannellini)
  Freshly ground black pepper To Taste
  Sour cream/Plain yogurt 1⁄2 Cup (8 tbs) (Optional)
  Salt To Taste
Directions

1. Cut the fat out of the chicken thighs, and cut them into 3/4-inch pieces. Finely julienne the bell peppers.
2. Heat the oil in a deep wide skillet over medium heat. When the oil is hot, add the peppers and chicken and saute for 1 minute to coat with the oil. Cover, and cook over medium heat until the chicken is partially cooked, 3 to 4 minutes. Using tongs, turn the chicken over and mix it with the peppers as best you can. Cover and simmer until the chicken is cooked through, another 4 to 5 minutes.
3. While the chicken and peppers are cooking, combine the garlic with the plum tomatoes and their juices in a mixing bowl. Break up the tomatoes with the side of a spoon. Add the caraway seeds, paprika, and 1 teaspoon salt. Mix to combine.
4. Add the tomato mixture and the beans to the skillet. Cover and simmer until beans are hot and the flavors have had a chance to come together, 10 minutes. Season to taste with salt and pepper, and serve in deep bowls garnished with sour cream, if you wish.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Chicken
Interest: 
Party
Servings: 
8

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