One Pot Chicken and Bean Stew

Ingredients

• Chicken Drumstick and Thigh1 medium (130 g)
• Beans1 cup (200 g)
• Onion1/4 count (38 g)
• Carrot1/2 medium (30 g)
• Oil2 teaspoon (7 ml)
• Bell Pepper1/4 count (30 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked beans.

2. 2

   Step 2

   Remember to remove the skin from the chicken piece. If you wish, you can replace the indicated chicken breast.

3. 3

   Step 3

   Heat half of the oil in a pot over medium-high heat. Meanwhile, season the chicken piece with salt and pepper.

4. 4

   Step 4

   Once heated, place the chicken in the pan and brown on all sides over medium heat for about 5-6 minutes per side until seared. Remove and set aside.

5. 5

   Step 5

   Separately, chop the onion with the bell pepper. Peel and dice the carrot.

6. 6

   Step 6

   Pour the remaining oil into the pot and add the vegetables with a pinch of salt. Stir-fry for 5-7 minutes over medium heat. Add a little water if required to prevent sticking.

7. 7

   Step 7

   Place the chicken back in the pot and cover with water or broth.

8. 8

   Step 8

   Once boiling, let it cook for 10 minutes over medium heat. When 3 minutes are left, add the beans.

9. 9

   Step 9

   Add salt, turn off and serve hot.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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