Chicken Bean Pot Recipes

SKILLET CHICKEN WITH BLACK BEANS, RICE AND CHILES

Adapted from Diana Henry's "From the Oven to the Table: Simple Dishes That Look After Themselves," this true one-pot wonder of chicken, black beans, rice, tomatoes and chiles will make everyone at the table happy. As the chicken thighs roast, the cumin-scented rice soaks up all of the delicious juices. When the timer chimes, the rice and chicken emerge from the oven perfectly cooked. Be sure to use a 12-inch skillet here; a smaller or larger pan might result in under- or overcooked chicken or rice. Leftovers, if you have any, are great in tacos or enchiladas.

Provided by Margaux Laskey

Categories dinner, weeknight, casseroles, grains and rice, one pot, poultry, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 15

Skillet Chicken With Black Beans, Rice and Chiles image

Steps:

Heat the oven to 375 degrees. Season the chicken with salt and pepper on both sides. Heat the oil in a 12-inch ovenproof skillet (the pan size is very important) over medium-high. Brown the chicken on both sides to give it good color, 3 to 5 minutes per side. Transfer to a plate. Add the onion and bell peppers to the pan and sauté until just starting to soften, about 5 minutes. Season with salt and pepper.
In a small saucepan, bring the chicken stock to a boil. Meanwhile, add the Fresno chiles or jalapeños, cinnamon, garlic and cumin to the skillet and cook for about 2 minutes, then add the black beans and cherry tomatoes. Season generously with salt and pepper. Sprinkle the rice on top in an even layer. (It's important that the black beans are beneath the rice and chicken. The rice will burn otherwise.) Add the stock and return the chicken to the pan, skin-side up.
Bake, uncovered, for 40 minutes. The chicken should be lovely and golden, the stock should be absorbed and the rice should be tender. Sprinkle with the cilantro. Serve with lime wedges, pickled chiles, sliced fresh chiles, sour cream and avocado (squeeze some lime juice over the avocados in a bowl and sprinkle with salt and pepper).

Ingredients

8 bone-in, skin-on chicken thighs
Flaky sea salt and black pepper
2 tablespoons extra-virgin olive oil or peanut oil
1 large yellow or white onion, chopped
2 green or red bell peppers, halved, seeded and sliced
2 1/2 cups chicken stock
2 red Fresno chiles or jalapeños, halved, seeded and chopped
1 (3-inch) cinnamon stick, broken in half
3 garlic cloves, finely grated
1 teaspoon ground cumin
1 (15-ounce) can black beans, rinsed
1/3 pound cherry tomatoes, halved
1 cup basmati rice, rinsed in a sieve until the water runs clear
3 tablespoons chopped cilantro leaves
Lime wedges, pickled chiles, sliced fresh chiles, sour cream and sliced avocado, for serving

CHICKEN BEAN POT

This is cooked the old-fashioned way - seasoned after cooking. This method ensures that each ingredient retains it's own individual flavor. This is the way our grandmothers cooked.

Provided by threeovens

Categories Stew

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 15

Chicken Bean Pot image

Steps:

In a large oven safe saucepan or Dutch oven, brown chicken, on both sides, over medium high heat; set aside.
Add onions and cook until translucent, about 5 minutes.
Add garlic; cook 2 minutes more.
Deglaze pot with wine.
Add beans, broth, yuca, potatoes, celery, and carrots; bring to a boil.
Stir in tomatoes, cover and place in 350 degree F oven for 1 hour; season to taste.

Nutrition Facts : Calories 468.6, Fat 12, SaturatedFat 2.9, Cholesterol 39.5, Sodium 835.4, Carbohydrate 64, Fiber 13.9, Sugar 5.2, Protein 24.4

Ingredients

1 tablespoon olive oil
2 chicken thighs
1/2 large onion, sliced in half moons
3 garlic cloves, peeled
1/4 cup dry white wine
8 ounces canned red beans (1/2 can)
8 ounces canned cannellini (1/2 can)
8 ounces canned black beans (1/2 can)
2 cups chicken broth
1/4 lb yucca root, peeled
1 large russet potato, peeled and halved
1 celery, chopped
10 baby carrots
8 ounces diced fire-roasted tomatoes (canned)
salt & freshly ground black pepper

CHICKEN WITH BEANS AND POTATOES

This all-in-one entree is great to make when your afternoon is going to be busy. The veggies and a little onion soup mix give the broth lots of flavor. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Dinner

Time 4h20m

Yield 10 servings.

Number Of Ingredients 14

Chicken with Beans and Potatoes image

Steps:

Sprinkle chicken with lemon-pepper. In a large skillet, cook chicken in oil over medium heat for 4-5 minutes or until lightly browned., In a 5- or 6-qt. slow cooker, layer the green beans, potatoes, mushrooms and onion. In a small bowl, combine the remaining ingredients; pour over vegetables. Top with chicken., Cover and cook on low until vegetables are tender, 4-5 hours. Serve with a slotted spoon.

Nutrition Facts : Calories 209 calories, Fat 5g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 324mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 3g fiber), Protein 26g protein. Diabetic Exchanges

Ingredients

2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
1/2 teaspoon lemon-pepper seasoning
1 tablespoon canola oil
1 pound fresh green beans, trimmed
1 pound small red potatoes, quartered
1/2 pound medium fresh mushrooms, halved
1/2 cup thinly sliced sweet onion
2 cans (14-1/2 ounces each) chicken broth
2 tablespoons onion soup mix
2 teaspoons Worcestershire sauce
1 teaspoon grated lemon zest
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder

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Turn the Instant Pot on, to the saute function and add the oil, onion, celery, and fresh garlic, and sauté 5 minutes until fragrant and tender.
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Chicken Bean Pot Recipes

SKILLET CHICKEN WITH BLACK BEANS, RICE AND CHILES

CHICKEN BEAN POT

This is cooked the old-fashioned way - seasoned after cooking. This method ensures that each ingredient retains it's own individual flavor. This is the way our grandmothers cooked.

CHICKEN WITH BEANS AND POTATOES

This all-in-one entree is great to make when your afternoon is going to be busy. The veggies and a little onion soup mix give the broth lots of flavor. -Taste of Home Test Kitchen

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