Chicken & White Bean Stew - Emointhekitchen

emointhekitchen

Archaeological finds show peas were grown in Thailand as early as 9750 BC, while Mexican and Peruvian cultures cultivated beans by 7000 BC. Lentils appeared in the Middle East around 6750 BC, and chickpeas, lentils, and fava beans were found in 4,000-year-old Egyptian tombs. Around 1500 BC, Asia began farming soybeans, and in the Americas, Native Americans domesticated versatile haricot beans (including kidney and lima beans). Clearly, beans were foundational to civilisations worldwide. This chicken and white bean stew recipe looks hearty and delicious!

You will need:

chicken breasts, cut into bite-sized pieces
2 tablespoons olive oil
1 small onion, diced
1 cup (240 ml) of water or chicken broth
3 cloves garlic, minced or diced
Salt and pepper, to taste
1 teaspoon fresh thyme, chopped (or 1/2 tsp dried)
1 teaspoon fresh oregano, chopped (or 1/2 tsp dried)
1 can (400 g) chickpeas, drained and rinsed
1 can (400 g) white beans, drained and rinsed
2 cans (400 g each) crushed or diced tomatoes
1 cup chopped sun-dried tomatoes in oil, drained slightly
Fresh parsley, chopped (for garnish)

Procedure:

Pat the chicken pieces dry with paper towels. Season generously with salt and pepper. Heat the olive oil in a large wok or pot over medium-high heat. Add the chicken in a single layer (work in batches if needed) and cook until golden brown on all sides, about 5–7 minutes. Remove the chicken to a plate and set aside. (It doesn’t need to be cooked through yet.) Reduce the heat to medium. Add the diced onion to the pot and cook for 4–5 minutes, until softened. Stir in the minced garlic, thyme, and oregano. Cook for 1 minute until fragrant. Return the browned chicken (and any juices from the plate) to the pot. Add the crushed tomatoes, sun-dried tomatoes, chickpeas, and white beans. Stir everything together. Pour in 1 cup (240 ml) of water or chicken broth to thin it slightly. Bring to a simmer, then reduce the heat to low. Cover and let it simmer gently for 20–25 minutes, stirring occasionally, until the chicken is tender and cooked through. Taste and adjust salt and pepper as needed.
Ladle into bowls and garnish with fresh chopped parsley.