Chicken With Beans

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Chicken with Beans. Some say it’s an odd combination and hard to make work, but others like this flavor mashup. We bring you the best of both worlds by combining the soft, creamy chicken and the earthy, hearty beans in one skillet that makes for a delicious weeknight dinner.

Chicken with beans is said to be the most popular dish in Venezuela, especially enjoyed in rainy weather.

CHICKEN AND WHITE BEAN STEW

Chockfull of chicken, white beans, potatoes and kale! Serve with a salad and crusty bread. SO GOOD, so cozy.

Chicken and White Bean Stew - Chockfull of chicken, white beans, potatoes and kale! Serve with a salad and crusty bread. SO GOOD, so cozy.

Chicken and potatoes in a hearty white bean stew? Yes, please!

Not to mention those sneaked in greens.

Chicken and White Bean Stew - Chockfull of chicken, white beans, potatoes and kale! Serve with a salad and crusty bread. SO GOOD, so cozy.

This is so incredibly perfect for those cold, winter nights, or any time you need something cozy and comforting.

This bad boy will seriously warm you up in no time.

Chicken and White Bean Stew - Chockfull of chicken, white beans, potatoes and kale! Serve with a salad and crusty bread. SO GOOD, so cozy.

CHICKEN AND WHITE BEAN STEW

yield:4 SERVINGS

prep time:20 MINUTES

cook time:55 MINUTES

total time:1 HOUR 15 MINUTES

Chockfull of chicken, white beans, potatoes and kale! Serve with a salad and crusty bread. SO GOOD, so cozy.

INGREDIENTS:

  • 6 bone-in, skin-on chicken thighs
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons unsalted butter
  • 3 large shallots, diced
  • 2 ribs celery, diced
  • 3 cloves garlic, minced
  • 1 tablespoon all-purpose flour
  • 1/2 cup dry white wine
  • 1 1/2 cups chicken stock
  • 2 (15-ounce) cans cannellini beans, drained and rinsed
  • 2 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 1 pound baby red potatoes, halved
  • 1/2 bunch kale, stems removed and leaves torn into bite-sized pieces

DIRECTIONS:

  1. Preheat oven to 325 degrees F.
  2. Season chicken thighs with 1 teaspoon salt and 1/2 teaspoon pepper.
  3. Melt butter in a large skillet over medium heat. Working in batches, add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside.
  4. Add shallots and celery, and cook, stirring occasionally, until tender, about 5-7 minutes; season with salt and pepper, to taste. Stir in garlic until fragrant, about 1 minute.
  5. Whisk in flour until lightly browned, about 1 minute.
  6. Stir in wine, scraping any browned bits from the bottom of the skillet. Stir in chicken stock, cannellini beans, thyme, rosemary and potatoes. Return chicken to the skillet.
  7. Place into oven and bake until potatoes are tender and chicken has completely cooked through, reaching an internal temperature of 175 degrees F, about 40-45 minutes.
  8. Stir in kale until wilted, about 2 minutes; season with salt and pepper, to taste.
  9. Serve immediately.

Tuscan Chicken with White Beans and Kale

Tuscan Chicken with White Beans and Kale

Active Time

22 Mins

Total Time

22 Mins

Yield

Serves 4 (serving size: 4 oz. chicken and 1 1/2 cups bean mixture)

This rustic chicken supper is a one-dish meal through and through: It all comes together in one skillet and includes the main (chicken), starch (creamy cannellini beans), and side (braised kale and tomatoes). It also couldn’t be faster or easier to throw together—just 22 minutes from start to finish. You can use either lacinato kale, the kind with dark, bumpy leaves, or curly kale for this dish; just make sure to remove the stems as they won’t have time to break down before the dish is done. Swap the chicken for boneless center-cut pork chops on another night.

Ingredients

  • 2 tablespoons olive oil
  • 4 (6-oz.) skinless, boneless chicken breast halves
  • 3/4 teaspoon kosher salt, divided
  • 1/2 teaspoon black pepper
  • 1 cup chopped yellow onion
  • 1 cup chopped carrot
  • 2 tablespoons chopped fresh thyme
  • 5 garlic cloves, minced
  • 1/2 cup dry white wine
  • 8 ounces lacinato kale, stemmed and thinly sliced (about 1 bunch)
  • 1 cup unsalted chicken stock (such as Swanson)
  • 2 teaspoons grated lemon rind
  • 2 (15-oz.) cans unsalted cannellini beans, rinsed and drained
  • 1 (15-oz.) can unsalted diced tomatoes, drained
  • 1 tablespoon unsalted tomato paste

Nutritional Information

  • Calories 516
  • Fat 13.7g
  • Satfat 2g
  • Monofat 6.6g
  • Polyfat 1.6g
  • Protein 52g
  • Carbohydrate 43g
  • Fiber 12g
  • Cholesterol 124mg
  • Iron 5mg
  • Sodium 609mg
  • Calcium 179mg
  • Sugars 8g
  • Est. added sugars 0g

15-Minute Southwestern Chicken and Black Bean Skillet

15-Minute Southwest Chicken Skillet — An EASY chicken skillet with red onions, black beans, corn, green chiles, lime juice, and cilantro!! So much flavor and texture in every bite of this HEALTHY naturally gluten-free recipe that’s great for planned leftovers and meal prepping!!

15-Minute Southwestern Chicken and Black Bean Skillet - An EASY chicken skillet with red onions, black beans, corn, green chiles, lime juice, and cilantro!! So much flavor and texture in every bite of this HEALTHY naturally gluten-free recipe that's great for planned leftovers and meal prepping!!

Southwest Chicken and Black Bean Skillet

If you’re looking for a fast and easy way to spruce up your usual weeknight chicken dinner, this Southwest chicken and black beans skillet recipe has you covered. 

There is a great Southwestern-inspired flavor profile in this chicken skillet recipe that’s ready in 15 minutes.

Juicy cumin and chili powder-scented chicken is sautéed with red onion and red bell peppers before being tossed with black beans, corn, green chiles, and finished with lime juice and cilantro. So much texture and flavor in every bite!

15-Minute Southwest Chicken Skillet — An EASY chicken skillet with red onions, black beans, corn, green chiles, lime juice, and cilantro!! So much flavor and texture in every bite of this HEALTHY naturally gluten-free recipe that's great for planned leftovers and meal prepping!!

Ingredients in Southwest Chicken Skillet

To make this chicken with black beans, you’ll need: 

  • Olive oil
  • Red onion
  • Chicken breasts
  • Red bell pepper
  • Black beans
  • Corn
  • Canned diced green chiles 
  • Ground cumin
  • Chili powder
  • Coriander 
  • Salt and pepper
  • Lime juice
  • Fresh cilantro
15-Minute Southwest Chicken Skillet — An EASY chicken skillet with red onions, black beans, corn, green chiles, lime juice, and cilantro!! So much flavor and texture in every bite of this HEALTHY naturally gluten-free recipe that's great for planned leftovers and meal prepping!!

How to Make Southwest Chicken with Black Beans 

Drizzle a large skillet with olive oil and briefly sauté diced red onion before adding diced chicken and the red pepper.

Sauté until the chicken is cooked through before adding the black beans, corn, green chiles, cumin, chili powder, coriander, salt and pepper, lime juice, and continue cooking until warmed through, just a few minutes is all it will take.

Garnish with cilantro and serve immediately. 

Is the Southwestern Chicken Skillet Spicy?

In my opinion, I wouldn’t call it spicy but it does have fairly bold flavors.

However, we enjoy spicy food and if you don’t, either omit or scale back on the diced green chiles (and don’t use fire-roasted like I did) and/or scale back on the chili powder.

For us, two teaspoons of both cumin and chili powder really makes this dish taste like I wanted it to, but always season to your personal tastes and preferences. 

Can This Recipe Be Meal Prepped?

Yes! The dish keeps great in the fridge or freezer so you can feel confident making it as a meal prep recipe so you have planned leftovers waiting for you.

Tips for the Best Southwest Chicken Skillet

  • Dice the chicken into even-sized pieces so they cook at the same in the skillet. 
  • For a spicier dish, add red pepper flakes or garnish with your favorite hot sauce. 
  • You can enjoy the chicken and black beans as is, or you can spoon it over rice, quinoa, or cauliflower rice. 
15-Minute Southwest Chicken Skillet — An EASY chicken skillet with red onions, black beans, corn, green chiles, lime juice, and cilantro!! So much flavor and texture in every bite of this HEALTHY naturally gluten-free recipe that's great for planned leftovers and meal prepping!!

15-Minute Southwestern Chicken and Black Bean Skillet - An EASY chicken skillet with red onions, black beans, corn, green chiles, lime juice, and cilantro!! So much flavor and texture in every bite of this HEALTHY naturally gluten-free recipe that's great for planned leftovers and meal prepping!!

4.4 Stars (14 Reviews)

YIELD: 6

15-Minute Southwestern Chicken and Black Bean Skillet

prep time 15 MINUTES

cook time 15 MINUTES

total time 30 MINUTES

15-Minute Southwestern Chicken and Black Bean Skillet – An EASY chicken skillet with red onions, black beans, corn, green chiles, lime juice, and cilantro!! So much flavor and texture in every bite of this HEALTHY naturally gluten-free recipe that’s great for planned leftovers and meal prepping!!

INGREDIENTS

  •  3 tablespoons olive oil
  •  1 medium red onion, diced small
  •  1.50 pounds boneless skinless chicken breast, cut into bite-sized pieces
  •  1 large red bell pepper, seeded and diced into small pieces
  •  one 15-ounce can black beans, drained and rinsed (I used no salt added)
  •  one 8-ounce can corn, drained and rinsed (or about 3/4 cup frozen corn that you thaw first and discard the liquid)
  •  one 4-ounce can diced green chiles, do not drain (I used fire-roasted)
  •  1 to 2 teaspoons ground cumin
  •  1 to 2 teaspoons chili powder
  •  1 teaspoon kosher salt, or to taste
  •  1/2 teaspoon freshly ground black pepper, or to taste
  •  1/2 teaspoon ground coriander
  •  2 to 4 tablespoons lime juice
  •  2 to 3 tablespoons fresh cilantro, for garnishing, or to taste

INSTRUCTIONS

  1. To a large skillet, add the oil, red onion, and sauté for about 5 minutes, or until onion is beginning to soften and become translucent.
  2. Add the chicken, red pepper, and cook over medium-high heat for about 5 to 7 minutes, or until chicken is cooked through; stir and flip intermittently so the chicken cooks evenly.
  3. Add the black beans, corn, green chiles, cumin, chili powder, salt, pepper, coriander, and stir to combine. Allow mixture to simmer for about 2 to 3 minutes, or until warmed through.
  4. Add the lime juice and stir to combine. Taste and check for flavor balance. If it needs more cumin, chili powder, salt, pepper, etc. add it. If you want it spicier, add a pinch of cayenne pepper.
  5. Evenly sprinkle the cilantro and serve immediately. Recipe will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months.

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