How to Make Chicken Stew with Beans & Vegetables

A Homey Meal Full of Nutrients

Vegetable Stew with Chicken is a nutritious family dish that is easy to make. The chicken thighs and the vegetables are cooked separately to maximize the preservation of their flavors and textures. They are combined at the final cooking stage with the tomato sauce and paste.

Vegetable stew with chicken duoIn addition to the chicken, it contains Beans (red or white), Zucchini, Green Pepper, Garlic and diced Tomatoes. You may add onions if desired.

Our Vegetable Stew with Chicken requires the Lebanese Vermicelli Rice on the side as they are consumed together.

I propose you gain time in the kitchen by making the rice while the stew is cooking in its last 20-minute stage.

 

A green salad works well siding this duo dish, if you desire adding fresh greenery to your meal. I suggest a salad of Purslane, Lettuce and onion slices, with the Lebanese healthy dressing of Lemon Juice, Extra-Virgin Olive Oil, salt and pepper.

Enjoy it! Life is Good!

 

Course Main Dish
Cuisine Claudys' Cuisine, Lebanese
Keyword Chicken Stew, Chicken Thighs, Fried Onions, Garlic, Green Pepper, Stew, Stuffed Zucchini, Tomato dices, Tomato Sauce
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4

Ingredients

  • 500 gr Chicken Thighs Skinless
  • 2 cans Beans any type
  • 1 Green Pepper cut in bites
  • 2 Green Zucchini cut in rounds
  • 1 Onion (medium) sliced in wings (Optional)
  • 1 can Tomato cut in dices
  • 1 tbsp Tomato Paste
  • 2 cloves Garlic minced
  • 1 tbsp Vegetable Oil
  • 1 cup Water

The Sauce

  • 1/2 tsp Ground Cinnamon
  • 1/2 tsp Salt or as desired
  • 1/2 tsp Pepper

Instructions

Cooking the Chicken Thighs

  1. In a stew-pan, heat the oil, add the chicken pieces and seasoning, and cook on medium heat, for 10 minutes, turning them from time to time. 

    Remove the chicken aside.

Cooking the Vegetables

  1. In the same stew-pan, add gradually the vegetables (not the beans yet), and stir continuously until the vegetables mature.

    Stir in the beans and the tomato cubes, and cook for a minute.

Making the Stew

  1. Blend the tomato paste in the cup of water, and pour it on the vegetable mixture.

    Add the chicken pieces, and cook on high heat to a boiling point.

    Cover the pan, lower the heat, and simmer for 20 minutes for the chicken to cook well, and the sauce to thicken.

Serving

  1. Serve hot, with Lebanese Vermicelli Rice.

    Enjoy!

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Article Categories:
Chicken · Chicken Recipes · Main Dishes

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