johnlloyd
Culinary Explorer
Hey everyone!
I'm excited to share one of my favorite hearty and wholesome recipes with you all: Chicken and Bean Stew. It's perfect for dinner on a chilly evening, and it's packed with protein and fiber. Here's what you'll need:
Ingredients:


I'm excited to share one of my favorite hearty and wholesome recipes with you all: Chicken and Bean Stew. It's perfect for dinner on a chilly evening, and it's packed with protein and fiber. Here's what you'll need:
Ingredients:
- 1 lb boneless, skinless chicken breasts or thighs, cubed
- 1 onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 can (15 oz) diced tomatoes
- 2 cups chicken broth
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- In a large pot or Dutch oven, heat a bit of oil over medium heat. Add the diced chicken and cook until browned on all sides. Remove the chicken from the pot and set aside.
- In the same pot, add a bit more oil if needed, then add the diced onion, minced garlic, diced carrots, and diced celery. Cook until the vegetables are softened, about 5-7 minutes.
- Return the cooked chicken to the pot. Add the diced tomatoes (with their juices), chicken broth, cannellini beans, dried thyme, and dried rosemary. Season with salt and pepper to taste.
- Bring the stew to a simmer, then reduce the heat to low. Cover and let it simmer for about 20-25 minutes, or until the chicken is cooked through and the flavors have melded together.
- Taste and adjust the seasoning if needed. Serve the chicken and bean stew hot, garnished with freshly chopped parsley.

