Bean Stew with Chicken and Potato

Ingredients

• Beans1 cup (200 g)
• Potato1 medium (180 g)
• Chicken Breast200 g
• Onion1/4 count (38 g)
• Garlic1 clove (3 g)
• Tomato1 count (130 g)
• Oil3 teaspoon (15 ml)

Instructions

1. 1

   Step 1

   For this recipe you need cooked beans.

2. 2

   Step 2

   In a pot or a deep pan heat 2/3 of the oil over medium-high heat. In the meantime, chop the onion and garlic.

3. 3

   Step 3

   Once heated, add the onion with the garlic and a pinch of salt. Stir-fry for 3-5 minutes. You can add oregano or a bay leaf.

4. 4

   Step 4

   Then, add the chopped tomato. Peel and dice the potato and add to the pot.

5. 5

   Step 5

   Cover with water or broth and let boil for 8-10 minutes until the potato is soft.

6. 6

   Step 6

   At the same time, heat the remaining oil in a pan over high heat. Cut the chicken into bites and add salt and pepper.

7. 7

   Step 7

   Once heated, add the chicken and brown all its sides. This will take 3-4 minutes.

8. 8

   Step 8

   Then, lower the heat to medium and continue cooking until well cooked. Set aside.

9. 9

   Step 9

   Add the beans with the chicken, season to taste and, if you want, add oregano, bay leaves or any herb you like.

10. 10

    Step 10

    Serve the bean stew with chicken and potato.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Bean Stew with Chicken and Potato can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.