Best 5 1 Pot 3 Bean Chicken Stew Recipes
**Savor the Hearty Delights of One-Pot Three-Bean Chicken Stew: A Culinary Journey of Flavors and Convenience**
Embark on a culinary adventure with our tantalizing One-Pot Three-Bean Chicken Stew, a symphony of flavors that will warm your soul and delight your palate. This delectable dish, brimming with tender chicken, a trio of wholesome beans, and a rich, savory broth, is a testament to the magic that can be conjured within a single pot. Join us as we explore the depths of this culinary masterpiece, unveiling the harmonious blend of ingredients and the effortless cooking process that makes it a weeknight dinner hero. Discover how the humble chicken, beans, and vegetables unite to create a symphony of textures and flavors, while the aromatic herbs and spices dance on your taste buds. From the initial browning of the chicken to the gentle simmering of the stew, let us guide you through each step of this culinary journey, ensuring you create a dish that will leave your family and friends craving more. So, gather your ingredients, prepare your taste buds, and let's embark on this delectable adventure together.
MEDITERRANEAN-STYLE CHICKEN STEW RECIPE
One-pot chicken stew, prepared Mediterranean-style with lots of chopped vegetables and bold flavors like garlic, oregano, and thyme, plus a splash of white wine vinegar for brightness and balance. Serve it with a loaf of your favorite crusty bread or over a bed of couscous or your favorite grain. This is one meal that is even better the next day...and yes, you can freeze chicken stew!
Provided by Suzy Karadsheh
Number Of Ingredients 17
Steps:
- Pat the chicken dry and season on both sides with Kosher salt and black pepper.
- In a Dutch oven or large pot, heat 2 tablespoons extra virgin olive oil over medium-high heat until shimmering. Add the chicken and brown on both sides (about 6 to 8 minutes). Remove the chicken and set aside on a plate for now.
- In the same Dutch oven, add the onions, garlic, carrots, bell peppers, zucchini and potatoes. Season with kosher salt and black pepper. Add the spices. Toss to combine and cook over medium-high heat, stirring occasionally, until the veggies have softened some, about 7 to 8 minutes (I like to let them gain a little char too).
- Add the tomatoes and break them up with a wooden spoon. Add the chicken broth and the thyme springs. Raise the heat and bring to a boil. Add the chicken back and cook on high heat for 5 minutes, then lower the heat to medium-low and cover the Dutch oven part-way. Let the chicken stew simmer over medium-low heat for 30 minutes.
- Turn the heat off. Remove the thyme sprigs. Stir in white wine vinegar and fresh parsley and serve
Nutrition Facts : Calories 253.9 kcal, Carbohydrate 19.9 g, Protein 26.6 g, Fat 8 g, SaturatedFat 1.7 g, TransFat 0.1 g, Cholesterol 107.7 mg, Sodium 534.3 mg, Fiber 4.4 g, ServingSize 1 serving
ONE-POT CHICKEN STEW
This hearty one-pot chicken stew practically cooks itself! It's made all in one-pot with tender chunks of chicken and savory veggies. Enjoy it with crusty bread for an ultimate cold weather meal!
Provided by Katya
Categories Dinner
Time 1h15m
Number Of Ingredients 11
Steps:
- Pat dry the chicken with a few sheets of paper towel and season thoroughly with salt and pepper, to taste.
- Heat 1 tablespoon of oil in a heavy-bottom dutch oven or a soup pot over high heat. When oil is hot, add chicken and cook, stirring occasionally, until brown on all sides, about 5-6 minutes total. The goal here is to simply brown the chicken on the outside and extract some of its flavor. Make sure to use high heat, otherwise, the chicken will steam out and not brown. Transfer to a plate.
- Reduce heat to a medium and add the remaining 1 tablespoon of oil. Add carrots and onions. Cook, stirring often until onions begin to soften and tips turn golden, about 4-5 minutes. Add garlic and cook for about 30 seconds or until fragrant, while stirring nonstop. Add 1/2 cup chicken broth while stirring and scraping to loosen browned bits from the bottom of the dutch oven.
- In a small bowl, whisk together flour and 1/2 cup broth; add to the dutch oven. Stir in chicken and remaining 4 cups of chicken broth. Add bay leaf and season with salt and pepper, to taste. Bring back to a boil, reduce heat to medium-low and simmer for 25 minutes, partially covered.
- Add potatoes and cook uncovered until potatoes are tender, about 18-20 minutes. If needed, increase the heat so the stew is at a gentle simmer. Also taste the broth for salt and pepper and add more if needed. Stir in parsley and discard bay leaf before serving.
Nutrition Facts : Calories 486 calories, Sugar 12.1 g, Sodium 679.7 mg, Fat 14.6 g, SaturatedFat 3.2 g, TransFat 0 g, Carbohydrate 42.6 g, Fiber 6.2 g, Protein 44.9 g, Cholesterol 168.8 mg
CHICKEN STEW
For an easy one-pot meal, serve Giada De Laurentiis' hearty Chicken Stew recipe with crusty bread, from Everyday Italian on Food Network.
Provided by Giada De Laurentiis
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Heat the oil in a heavy 5 1/2-quart saucepan over medium heat. Add the celery, carrot, and onion. Saute the vegetables until the onion is translucent, about 5 minutes. Season with salt and pepper, to taste. Stir in the tomatoes with their juices, chicken broth, basil, tomato paste, bay leaf, and thyme. Add the chicken breasts; press to submerge.
- Bring the cooking liquid to a simmer. Reduce the heat to medium-low and simmer gently uncovered until the chicken is almost cooked through, turning the chicken breasts over and stirring the mixture occasionally, about 25 minutes. Using tongs, transfer the chicken breasts to a work surface and cool for 5 minutes. Discard the bay leaf. Add the kidney beans to the pot and simmer until the liquid has reduced into a stew consistency, about 10 minutes.
- Discard the skin and bones from the chicken breasts. Shred or cut the chicken into bite- size pieces. Return the chicken meat to the stew. Bring the stew just to a simmer. Season with salt and pepper, to taste.
- Ladle the stew into serving bowls and serve with the bread.
- Serving suggestion: crusty bread.
ONE-POT CHICKEN STEW
I threw this together and it was so good, I had to write the recipe down. Would be excellent with crusty bread and a green salad.
Provided by Gillian
Time 50m
Yield 3
Number Of Ingredients 11
Steps:
- Heat oil in a deep pan over medium heat. Add chicken and onion; cook and stir until browned, 5 to 7 minutes. Add flour; cook and stir for 2 to 3 minutes.
- Add water, potatoes, carrot, soup base, and herbes de Provence. Cover and simmer for 15 to 20 minutes. Add mushrooms and bell pepper; simmer until all vegetables are tender, 10 to 15 more minutes.
Nutrition Facts : Calories 440 calories, Carbohydrate 46.6 g, Cholesterol 86.4 mg, Fat 14.7 g, Fiber 6.4 g, Protein 30.5 g, SaturatedFat 3.5 g, Sodium 841.3 mg, Sugar 6.9 g
1-POT, 3-BEAN CHICKEN STEW
By: USA WEEKEND, Columnist Jean Carper "For health benefits, you can't top dried beans. They are rich in antioxidants and fiber and low glycemic, helping to control blood sugar. If you don't use no-salt-added beans, rinse to remove sodium."
Provided by ElizabethKnicely
Categories Stew
Time P1DT1h45m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Heat oil in a large pot; brown chicken. Remove chicken and set aside. Sauté onions until soft, about 5 minutes. Add broth, beans, tomatoes, celery, carrots, wine, bay leaf, herbs and all the chicken; cover and simmer for about 40 minutes.
- Add parsley, cilantro, salt, and pepper, and simmer 5 more minutes.
Nutrition Facts : Calories 243.1, Fat 4.8, SaturatedFat 0.8, Cholesterol 63.6, Sodium 143.9, Carbohydrate 17.6, Fiber 5.9, Sugar 2, Protein 26.5
Tips:
- Mise en place: Before you start cooking, make sure you have all your ingredients prepped and measured out. This will help you stay organized and prevent any scrambling during the cooking process.
- Use a large pot: This stew will produce a lot of liquid, so it's important to use a large pot that can accommodate it all. A Dutch oven or large stockpot is a good option.
- Brown the chicken: Browning the chicken before adding it to the stew will help to develop its flavor and give it a nice color.
- Use a variety of beans: This recipe calls for three types of beans: black beans, kidney beans, and pinto beans. You can use any combination of beans that you like, but using a variety will give the stew a more complex flavor and texture.
- Add vegetables: Vegetables add flavor, color, and nutrients to the stew. This recipe calls for carrots, celery, and onion, but you can also add other vegetables that you like, such as potatoes, zucchini, or bell peppers.
- Season the stew well: This recipe uses a combination of spices to flavor the stew. You can adjust the amount of each spice to your liking, but be sure to use enough to give the stew a flavorful kick.
- Simmer the stew until the beans are tender: The stew should simmer for at least 30 minutes, or until the beans are tender. This will allow the flavors to meld and the stew to thicken.
- Serve the stew with your favorite sides: This stew can be served with a variety of sides, such as rice, bread, or salad. It's also a great option for a cold winter day.
Conclusion:
This 1-pot 3-bean chicken stew is a hearty, flavorful, and easy-to-make meal that's perfect for a busy weeknight. It's also a great way to use up leftover chicken. So next time you're looking for a quick and easy dinner, give this stew a try. You won't be disappointed.
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