Easy Chicken And Beans Recipes

Steps:

• In a small bowl, combine the chicken, rosemary, salt and pepper. In a large skillet coated with cooking spray, cook chicken over medium heat until browned., Stir in broth and tomatoes, scraping any brown bits from bottom of pan. Bring to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until chicken juices run clear. Add beans; heat through.

Steps:

• Spray 10-inch skillet with cooking spray. Add chicken to skillet; cook over medium-high heat 8 to 10 minutes, stirring occasionally, until no longer pink in center.
• Stir in seasoning mix, beans, corn and water. Cook over medium-high heat 8 to 10 minutes, stirring frequently, until sauce is slightly thickened. Serve with tortillas.

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.

Steps:

• Heat olive oil in a large pot over medium-high heat. Saute onion and garlic in hot oil until softened, about 5 minutes. Remove onion and garlic to a small bowl.
• Stir chicken into any remaining oil in the pot; cook and stir until completely browned, 5 to 7 minutes. Return onion mixture to the pot; add beans, broth, chiles, cilantro, salt, and cayenne pepper.
• Bring the soup to a boil, reduce heat to medium-low, and cook until the beans are very tender and the chicken cooked through, about 20 minutes.

Steps:

• Open cans.
• Put refried beans in bowl.
• Smash with fork.
• Put canned chicken in same bowl.
• Throuhly mix with beans.
• Heat in microwave on medium for 40 seconds if desired.
• After heating, spoon on rice cake.
• Sprinkle with shredded lettuce if desired.

Steps:

• Spray 10" nonstick skillet with Pam.
• Cook chicken in skillet over medium-high heat 8-10 minutes, stirring occasionally, until no longer pink in center.
• Stir in seasoning mix, beans, corn and water.
• Cook over medium-high heat 8-10 minutes, stirring frequently, until sauce is slightly thickened.
• Serve with tortillas.

Steps:

• If starting with frozen chicken breasts, set in bowl of cold water to defrost.
• Take end off green beans and wash.
• Rinse rice in several changes of water until water is mostly clear. Add fresh water for cooking and set aside.
• Dice chicken into bite-sized pieces (approx 1/2-inch cubes). Place diced chicken in bowl.
• Add marinade ingredients to chicken - soy sauce, sherry, garlic (chopped or pressed through garlic press). Stir well to distribute marinade.
• Refrigerate chicken.
• Start rice to cook before starting stir fry.
• Prepare stir fry sauce. Add brown sugar, vinegar, soy sauce, sherry and garlic (again chopped or pressed through garlic press) in small bowl. You can also add fresh ginger if you have it.
• Add cornstarch and stir well, pressing out any lumps until sauce has a consistent milky brown color.
• Heat two tablespoons of oil in an large skillet over medium-high heat.
• Add green beans. If green beans don't fit in one batch, cook half at a time. Use long tongs to turn beans over while cooking so that they do not burn.
• If beans are particularly thick, add two tablespoons of water to pan and cover skillet for a couple of minutes to steam-cook beans to desired tenderness. Do not overcook, as beans will go back in the pan briefly later.
• Remove beans from pan.
• Add two more tablespoons of oil to pan. Add chicken and stir to separate pieces.
• When chicken is cooked (turns from pink to white), add prepared stir fry sauce and stir. Sauce will quickly turn from milky light brown to glossy dark brown as it cooks.
• Add string beans and stir to combine. Add dash of sesame oil if desired.
• Remove chicken and string beans to serving dish.
• Serve over rice.