Paprika Chicken Over White Beans
|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|
|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)|
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.
Calories 347 Calories from Fat 165
% Daily Value*
Total Fat 19 g28.5%
Saturated Fat 4.7 g23.3%
Trans Fat 0 g
Cholesterol 7.5 mg2.5%
Sodium 228.1 mg9.5%
Total Carbohydrates 21 g6.8%
Dietary Fiber 5.3 g21.3%
Sugars 5 g
Protein 30 g59.3%
Vitamin A 57.1% Vitamin C 136.8%
Calcium 44% Iron 16.9%
*Based on a 2000 Calorie diet