Chicken and Bean Stew
This hearty Chicken and Bean Stew is full of rich flavor, tender chicken, and wholesome beans simmered with spices and vegetables. A comforting one-pot meal perfect for family dinners.
Ingredients
- 2 tablespoon Extra Virgin Olive Oil
- 5 Chicken Leg Quarters Bone-in, skin-on
- ½ teaspoon Kosher Salt
- ¼ teaspoon Freshly Ground Black Pepper
- 1 Red Onion Chopped
- ½ teaspoon Kosher Salt
- 1 teaspoon Cumin
- 1 teaspoon Dry Oregano
- 2 tablespoon Chili Paste
- 2 tablespoon Tomato Paste
- 2 Tomatoes
- 3 Cloves Garlic
- 2 Bay Leaves
- 80 ml Red Wine
- 2 Carrots Sliced
- 300 ml Chicken Broth
- 50 g Raisins
- 1 tablespoon Honey
- 40 g Frozen Peas
- 400 g White Beans 1 can, drained and rinsed
- Parsley Chopped
Instructions
- In a large pot, heat the extra virgin olive oil over medium heat. Add the chicken leg quarters, season with salt and black pepper, and brown on both sides until golden. Remove the chicken and set aside.
- Add the chopped red onion with ½ teaspoon of salt and sauté until softened, about 5 minutes. Stir in the cumin, oregano, chili paste, and tomato paste, cooking for 1 minute to release their aroma.
- Blend the tomatoes and garlic until completely smooth, then pour the mixture into the pot and stir to combine. Let it cook for 5 minutes. Add the bay leaves and red wine, allowing the mixture to simmer for 2 minutes. Stir in the sliced carrots and mix until everything is evenly coated.
- Pour in the chicken broth and stir until the liquid is fully incorporated. Return the chicken to the pot and bring the mixture to a gentle simmer. Cover with a lid and cook for 12 minutes, stirring occasionally.
- Add the raisins and mix well. Stir in the honey, peas, and white beans, and cook for 5 minutes.
- Remove from the heat, sprinkle with parsley, and serve warm.
Notes
Brown the Chicken Well: I like to give the chicken a deep golden crust because it adds so much richness to the stew.
Sweetness Balance: I always find the honey and raisins give just the right hint of sweetness without overpowering the spices.
Gentle Simmer: I prefer to keep the stew at a soft bubble so the chicken stays tender and juicy.
Fresh Finish: I like to scatter fresh parsley right at the end to brighten the flavors before serving.
Nutrition
Calories: 558kcal | Carbohydrates: 41g | Protein: 32g | Fat: 30g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 143mg | Sodium: 879mg | Potassium: 1117mg | Fiber: 7g | Sugar: 9g | Vitamin A: 4787IU | Vitamin C: 17mg | Calcium: 114mg | Iron: 5mg