BRAISED CHICKEN & BEANS
A healthy, low-fat dish that can be doubled or halved with ease. We think this will be a firm favourite in no time
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 40m
Number Of Ingredients 8
Steps:
- Heat the oil in a wide pan with a lid, add the chicken, then quickly cook to brown it all over.
- Tip in the onion, garlic and thyme, then fry for a further 2 mins. Pour in the wine, 150ml water and a little salt and pepper. Bring to the boil, then simmer for 20 mins, covering halfway through the cooking time, until the chicken is tender.
- Stir the beans into the pan and briefly warm through. Roughly chop the parsley, then scatter over to serve.
Nutrition Facts : Calories 457 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 11 grams sugar, Fiber 6 grams fiber, Protein 48 grams protein, Sodium 1.11 milligram of sodium
CHICKEN WITH BLACK BEANS
Here's a Malaysian homemade dish that's easy to follow. It is a dish that is commonly enjoyed in Malaysian Chinese households.
Provided by Siah
Categories World Cuisine Recipes Asian Malaysian
Time 55m
Yield 6
Number Of Ingredients 17
Steps:
- Whisk together the light soy sauce, cornstarch, 1 teaspoon of sugar, and pepper in a large glass or ceramic bowl. Add the chicken breast and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator for 10 minutes.
- Heat the water in a large skillet over medium-high heat until boiling. Quickly stir in the chicken and cook for 3 to 4 minutes. Chicken will not be cooked through. Drain the water and place chicken on a plate. Set aside. Carefully wipe down the skillet and heat the vegetable oil over medium heat. Cook and stir the ginger and garlic until fragrant. Stir in the chicken, black beans and 1 tablespoon of sugar. Cook the chicken breasts until no longer pink in the center. Stir in the red and green peppers, green onions, carrots, oyster sauce, and thick soy sauce. Cook and stir for 1 minutes.
Nutrition Facts : Calories 231.3 calories, Carbohydrate 12.8 g, Cholesterol 65.9 mg, Fat 6.7 g, Fiber 2.1 g, Protein 28.9 g, SaturatedFat 1.1 g, Sodium 313.8 mg, Sugar 6.1 g
BRAISED CHICKEN & BEANS (HEALTHY AND LOW FAT)
Yet another discovery in my quest to collect healthy recipes. I found this one in the March 2008 copy of the BBC Good Food Magazine. It is nice to see a chicken and beans recipe that isn't tomato based and uses more than just a chicken breast. There is no reason a chicken thigh can't be super tasty and healthy. The recipe states that the dish can be frozen.
Provided by Sarah_Jayne
Categories Stew
Time 40m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oil in a wide pan with a lid.
- Add the chicken and quickly cook to brown it all over.
- Tip in the onion, garlic and thyme and fry for a further 2 minutes.
- Pour in the wine, water and the salt and pepper.
- Bring to the boil, then simmer for 20 minutes, cover halfway through the cooking time, until the chicken is tender.
- Stir the beans into the pan and briefly warm through.
- Roughly chop the parsley, then scatter over to serve.
Nutrition Facts : Calories 1299.6, Fat 14.1, SaturatedFat 2.6, Cholesterol 114.5, Sodium 275.7, Carbohydrate 146, Fiber 54.7, Sugar 11.1, Protein 78.8
BRAISED CHICKEN & BEANS
Make and share this Braised Chicken & Beans recipe from Food.com.
Provided by English_Rose
Categories Chicken Thigh & Leg
Time 40m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil in a wide pan with a lid, add the chicken, then quickly cook to brown it all over.
- Tip in the onion, garlic, mushrooms, bacon and thyme, then fry for a further 2 minutes
- Pour in the wine, broth and a little salt and pepper. Bring to the boil, then simmer uncovered for 30 minutes until the chicken is tender.
- Stir the beans into the pan and briefly warm through.
- Roughly chop the parsley, then scatter over to serve.
Nutrition Facts : Calories 1029.5, Fat 14.4, SaturatedFat 2.7, Cholesterol 114.5, Sodium 373.7, Carbohydrate 130.7, Fiber 51.3, Sugar 8.3, Protein 76.7
BRAISED CHICKEN WINGS IN BEAN SAUCE
Provided by Mark Bittman
Categories dinner, easy, quick, main course
Time 30m
Yield 3 to 4 main-dish servings
Number Of Ingredients 8
Steps:
- Set a wok or a large pan over high heat. When the pan is hot, after about 1 minute, add the oil and rotate the pan to spread. When the oil is hot, add the chicken-wing sections and stir occasionally until lightly browned all over, 5 to 8 minutes. Stir in the garlic; cook until soft, about 15 seconds. Add 1 1/2 cups water, the bean sauce, soy sauce, sugar and pepper. Bring to a boil.
- Reduce heat, cover and simmer, turning occasionally, until the meat is tender when pierced, 35 to 45 minutes. Using a slotted spoon, lift out the wings and place on a serving dish; cover to keep warm. Skim off and discard the fat from the pan juices. Measure the juices. If more than about 1 cup, boil, uncovered, over high heat until reduced to that amount. If less than about 1 cup, add water to make that amount and bring to a boil. Pour the pan juices over the wings, and garnish with the cilantro.
BRAISED PROVENCAL CHICKEN WITH BUTTERNUT SQUASH AND WHITE BEANS
Steps:
- Combine 6 cups water, beans and onion in large pot. Bring to boil. Reduce heat, cover partially and simmer until beans are tender, about 1 hour 20 minutes. Cool in cooking liquid. Drain bean mixture, discarding cooking liquid.
- Meanwhile, place chicken in medium bowl. Add 1 tablespoon oil, oregano, thyme and rosemary and toss to coat. Let stand 30 minutes at room temperature.
- Heat remaining 1 tablespoon oil in heavy large deep skillet over medium-high heat. Sprinkle chicken with salt and pepper. Working in batches, cook chicken in skillet until golden brown, about 4 minutes per side. Transfer to plate.
- Pour off drippings from skillet. Add wine and garlic to skillet; simmer until liquid is reduced by half, scraping up browned bits, about 2 minutes. Stir in squash, tomatoes in juice and drained bean mixture. Season with salt and pepper. Add chicken to skillet. Cover and simmer until chicken is cooked through and squash is tender, about 40 minutes. Stir in parsley. Simmer uncovered until sauce thickens slightly, about 3 minutes. Transfer chicken to serving bowl. Spoon bean-and-vegetable mixture over.
CRISPY BRAISED CHICKEN THIGHS WITH CANNELLINI BEANS AND GREENS
Steps:
- Heat the oil in a Dutch oven or pot (at least 4 inches high and large enough to hold the chicken thighs in a single layer; see Cook's Note) over medium-high heat.
- Thoroughly pat dry the chicken thighs and sprinkle both sides with salt and pepper, seasoning the skins generously. Place the chicken thighs skin-side down in the pot and cook, undisturbed, until the skins are dark golden, about 8 minutes. They will sizzle a lot but don't worry and do not move the chicken thighs. If the pot starts to smoke or smells like the chicken is burning, reduce the heat a little (see Cook's Note).
- Flip chicken thighs and cook the other side until browned, about 5 minutes. Transfer the chicken to a wire rack set in a rimmed baking sheet.
- Reduce the heat to medium and add the onions to pot. Cook, stirring, until translucent, 5 to 7 minutes. Add the garlic and herbs and cook, stirring, until the onions and garlic are lightly browned. Add the wine, scraping up the browned bits from the bottom of the pot (the wine will help loosen the bits).
- IF USING CANNED BEANS: Return the chicken thighs, skin-side up, to the pot, nestling them between the onions. Add enough chicken stock to cover the onions and garlic and about 3/4 up the chicken thighs, letting the chicken skin sit above the stock. Increase the heat to bring to a boil, then reduce the heat and simmer the chicken for 25 minutes.
- Remove 2 to 3 chicken thighs from the pot. Add the beans and stir into the stock. Reposition the chicken thighs in the pot on top of the beans so the chicken skin remains exposed. Return the 2 to 3 chicken thighs to the pot, skin-side up. Add more stock to cover the beans, if necessary. Bring to a boil, reduce to a simmer and cook for 10 minutes. Carefully stir the greens into the beans, around the chicken, then simmer until the greens are tender, 8 to 10 more minutes.
- IF USING DRIED BEANS: Add the soaked dried beans to the onions and garlic in the pot. Add enough chicken stock to cover the beans by about 2 inches. Increase the heat, bring to a boil, then reduce the heat and simmer for 45 minutes.
- Return the chicken thighs, skin-side up, to the pot, nestling them in the beans slightly so that the skin isn't submerged. Simmer, uncovered, until the beans are tender, adding more stock if the beans start to get too dry, for another 35 minutes. Taste the beans and add salt and/or pepper, to taste. Carefully stir the greens into the beans, around the chicken, then simmer until the greens are tender, about 10 minutes.
- Ladle the beans and greens into shallow bowls then top with the chicken thighs. Add a drizzle of olive oil (for the omega-3 balance!), squeeze of lemon and chopped fresh parsley.
EASY CHICKEN AND BEANS
Enjoy this easy chicken, beans and corn skillet served with salsa and tortillas - a spicy dinner ready in 20 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Heat oil in 10-inch skillet or wok over medium-high heat. Cook chicken in oil over medium-high heat 3 to 4 minutes, stirring occasionally, until no longer pink in center.
- Stir in chili powder, beans and corn. Cook over medium-high heat 4 to 5 minutes, stirring frequently, until hot. Serve with salsa and tortillas.
Nutrition Facts : Calories 390, Carbohydrate 43 g, Cholesterol 85 mg, Fiber 9 g, Protein 43 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 690 mg
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