Chicken and bean stew with red peppers and black pepper
This Chicken and Bean Stew features tender chicken, hearty kidney beans, and vibrant red peppers, all simmered in a rich, spiced broth. A perfect combination of warmth and nourishment, it's ideal for family meals or meal prep.
Cook time 80 min
Prep time 15 min
Ingredients:
1 tbsp olive oil2 onions
1 garlic clove
2 red hot chili peppers
2 red peppers
1 can canned tomatoes
4 cups kidney beans
1.50 cups chicken broth
1 tsp coriander leaves
3 lb chicken breasts
1.50 tbsp black pepper
This delightful Chicken and Bean Stew with Red Peppers and Black Pepper is a hearty and flavorful dish that's perfect for any time of the year. Combining a hearty mix of chicken, beans, and a rich blend of spices, this stew is both nutritious and satisfying. It's relatively simple to prepare and can be a great meal for family dinners or meal prepping for the week.
Instructions:
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onions and sauté for about 5 minutes, or until they become translucent.
- Add the minced garlic, red hot chili peppers, and red peppers to the pot. Continue to sauté for another 5 minutes, until the peppers begin to soften.
- Push the vegetables to the sides of the pot, leaving space in the center.
- Add the chopped chicken breasts to the center of the pot. Cook for about 5-7 minutes, stirring occasionally, until the chicken pieces are browned on all sides.
- Pour in the canned tomatoes, including their juice.
- Add the kidney beans and chicken broth to the pot.
- Stir in the black pepper and chopped coriander leaves.
- Mix everything well to ensure the ingredients are evenly distributed.
- Bring the stew to a boil over medium-high heat.
- Once it starts to boil, reduce the heat to low and let it simmer for about 20-25 minutes, stirring occasionally. This will allow the flavors to meld together and the chicken to cook through thoroughly.
- Taste the stew and add salt if necessary. Adjust other seasonings to preference.
- Ladle the chicken and bean stew into bowls.
- Garnish with additional chopped coriander leaves, if desired.
- Serve hot and enjoy your hearty and spicy stew!
Chicken and Bean Stew with Red Peppers and Black Pepper is a warming, nutritious dish that’s perfect for cozy evenings. With its robust flavors and hearty ingredients, it’s sure to become a family favorite. The hints provided can help you add your own twist to this recipe, ensuring it meets your taste preferences perfectly. Enjoy this delicious stew with a side of crusty bread or over a bed of rice for a complete meal.
Chicken and bean stew with red peppers and black pepper FAQ:
Simmer the Chicken and Bean Stew for about 20-25 minutes after it reaches a boil. This allows the flavors to meld and ensures the chicken is cooked through.
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. You can also freeze the stew for up to 3 months; defrost and reheat it on the stove or microwave when ready to serve.
Yes, you can substitute kidney beans with black beans, cannellini beans, or pinto beans depending on your preference. Just make sure to drain and rinse canned beans if using.
Yes, you can increase the amount of black pepper or add crushed red pepper flakes for heat. Adjust to taste based on your spice tolerance.
A large pot or Dutch oven is recommended for this recipe to accommodate all the ingredients and allow for stirring without spilling.
Cooking Tips:
- For a deeper flavor, marinate the chicken breasts in some olive oil, black pepper, and garlic for a few hours before cooking.
- If you like your stew spicier, do not remove the seeds from the chili peppers. If you prefer a milder flavor, remove the seeds and ribs before chopping.
- Use fresh, vine-ripened tomatoes if you prefer to avoid canned tomatoes. Adjust cooking times to ensure the tomatoes break down thoroughly.
- Toast the coriander leaves lightly in a dry pan before adding them to the stew to bring out their aromatic flavors.
- You can substitute kidney beans with other types of beans like black beans or even chickpeas, based on your preference.
Nutrition Facts
8 ServingsCalories 410kcal
Protein 50g
Carbohydrates 40g
Fiber 11g
Sugar 6g
Fat 7g
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