How To Make Chicken, Butter Bean & Pepper Stew
From frying, roasting, grilling to slow-cooking, these chicken recipes are sure to hit the spot for our favorite lean meat to bring out the flavors in every meal that chicken lovers can’t resist.
Serves:
Ingredients
- 4 chicken breasts, boneless and skinless
- 1 onion, diced
- 2 bell peppers, sliced
- 2 cloves of garlic, minced
- 1 can butter beans, drained and rinsed
- 1 can diced tomatoes
- 2 cups chicken broth
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
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Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic. Cook until onions are translucent.
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Season chicken breasts with salt, pepper, paprika, and dried thyme. Add chicken to the pot and brown on both sides.
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Add sliced bell peppers, butter beans, diced tomatoes, and chicken broth to the pot. Stir to combine.
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Bring the stew to a simmer, then reduce the heat to low. Cover and let it simmer for about 30 minutes, or until the chicken is cooked through and tender.
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Remove the chicken breasts from the pot, shred the meat using two forks, and return it back to the pot.
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Serve the chicken, butter bean, and pepper stew hot, garnished with fresh herbs if desired.
Nutrition
- Calories : 340kcal
- Total Fat : 8g
- Saturated Fat : 1.5g
- Cholesterol : 90mg
- Sodium : 900mg
- Total Carbohydrates : 25g
- Dietary Fiber : 6g
- Sugar : 6g
- Protein : 40g
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