Chicken, beans & carrots stew
This dish takes only ~ 25 minutes to prepare while packing a lot of flavor & nutrients
Recipe:
This made 4 servings. You can substitute other veggies for the green beans (zucchini, Swiss chard or kale, etc.).
Ingredients:
– pasture raised skinless chicken thighs
– 1 can organic Great Northern white beans
– carrots
– green beans
– 1-1.5” fresh ginger
– 4-5 cloves garlic
– 1/3 sweet onion
– lemon
– capers
– fresh herbs – rosemary & thyme + a little parsleys for serving
– grilled piquillo red peppers @caramiaproducts
– sun dried tomatoes @caramiaproducts
– 4 cups organic low sodium chicken broth or stock
– EVOO @madhavafoods
– apple cider vinegar
– @thislittlegoat Went to Belize spice mix
– kosher/sea salt
– black pepper
– sour cream (optional) @good_culture
Take chicken out so it comes to room temperature. Start by cleaning all the veggies & chopping them. Then cut & trim fat from chicken thighs.
In a soup pot or Dutch oven, sauté the onions & garlic in olive oil. Add the ginger. Then add the chicken & sauté for a couple of minutes. Next add the carrots. Season all well with salt & spice mix.
Add the stock, splash of apple cider vinegar, sprigs of rosemary & thyme. Bring to a boil & then turn heat down & let simmer for approx. 5 minutes.
Add the sun dried tomatoes, red peppers, capers & rinsed white beans & continue simmering for another 2 minutes.
Next add the green beans, juice of 1/2-1 lemon, season a little mire and cook for another 2-3 minutes. Check the chicken. If chicken is done, take off heat. Taste & adjust seasoning as needed.
Serve stew with fresh parsley and, optional, some sour cream.
Enjoy!
#inthekitchenwithnora #chickenstew
