Best 3 Bean Butt Chicken Recipes
Indulge in a culinary journey with Bean Butt Chicken, a dish that tantalizes taste buds with its unique blend of flavors. Originating from the vibrant streets of Trinidad and Tobago, this delicacy is a harmonious fusion of tender chicken, aromatic spices, and the irresistible smokiness of grilled breadfruit. Embark on a delightful exploration of the diverse recipes featured in this article, each offering a unique interpretation of this beloved dish. From the traditional method of cooking the chicken over an open fire, to modern adaptations that utilize the convenience of a stovetop or oven, these recipes cater to every home cook's preference. Discover the art of creating a flavorful marinade, incorporating a symphony of herbs and spices that infuse the chicken with tantalizing aromas. Learn the secrets of achieving perfectly grilled breadfruit, the perfect complement to the succulent chicken. Explore variations that introduce a delightful twist, such as adding tangy tamarind or incorporating a creamy coconut sauce. Whether you're a seasoned cook or a novice in the kitchen, this article provides a comprehensive guide to mastering Bean Butt Chicken, a dish that will undoubtedly become a favorite in your culinary repertoire.
Here are our top 3 tried and tested recipes!
TUSCAN CHICKEN AND BEANS
Rosemary and beans make a nice rustic Italian meal in this flavorful dish. -Marie Rizzio, Interlochen, Michigan
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 216 calories, Fat 3g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 517mg sodium, Carbohydrate 17g carbohydrate (1g sugars, Fiber 4g fiber), Protein 28g protein. Diabetic Exchanges
CRISPY CHICKEN WITH PANCETTA & BUTTER BEANS
Crisp chicken, flavoursome pancetta and soft butter beans combine to make a mouth-watering one-pot
Provided by Good Food team
Categories Dinner, Main course
Time 1h15m
Number Of Ingredients 12
Steps:
- Heat oven to 190C/fan 170C/gas 5. Heat the oil in a large roasting tin, then brown the chicken legs in batches until golden and crisp. Remove from the tin and set aside.
- Sizzle the pancetta cubes in the same tin. When they're just beginning to brown, add the onion, garlic and rosemary. Fry for a few mins, stirring, then pour in the wine and stock. Bring to the boil, then simmer for 10 mins until the onion wedges are starting to soften and the liquid has reduced. Tip in the cherry tomatoes, beans, sugar, bay leaf, remaining rosemary sprig and seasoning. Give everything a good stir, then bring back to a simmer.
- Sit the chicken legs on top of the bean mixture and pour over any extra juices from the chicken. Bake for 40-45 mins until the chicken is cooked and crisp, the sauce is bubbling and the onions are soft.
Nutrition Facts : Calories 701 calories, Fat 39 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 14 grams sugar, Fiber 7 grams fiber, Protein 55 grams protein, Sodium 2.82 milligram of sodium
BEAN BUTT CHICKEN
The centerpiece of your meal made right on your grill! This innovative dish props a chicken on top of a can of spiced up, fiber-packed baked beans and roasts them on the grill for a savory entrée and side dish all in one.
Provided by cannedfood
Categories < 4 Hours
Time 1h45m
Yield 8 , 8 serving(s)
Number Of Ingredients 6
Steps:
- Preparation Time: Approximately 15 minutes.
- Cook Time: Approximately 90 minutes.
- Preparation:.
- Preheat the grill to medium (about 350°F) over indirect heat. If you have a 3 or 4 burner grill the middle burners should be off. If you have a 2 burner grill, one side should be off. If you are using charcoal, preheat a split bed of charcoal (about 24 pieces per side) to a medium thick ash. Place a drip pan between the mounds of charcoal.
- Rub the chicken inside and out with 2 tablespoons chili powder, and salt and pepper, and rub the outside of the chicken with 2 teaspoons oil. Remove the label from the unopened can; wash the can. Open the can of beans. Stir the remaining 1 teaspoon chili powder into the beans. Coat the outside of the can with oil. Put the can on a plate or sturdy sheet pan.
- Lower the chicken onto the can, inserting the can into the internal cavity of the bird. Position the chicken so that the front legs and the can form a tripod holding the chicken upright. Put the chicken and can on the grill away from the heat, cover the grill (without touching the chicken to the grill top) and cook until an instant-read thermometer inserted into the thickest part of a thigh registers about 170°F, about 1 1/2 hours. If your grill has an external temperature gauge, it should stay around 350°F If you are using charcoal, you will probably have to replenish the coals after the first hour.
- Once cooked, transfer the chicken, still on the can to a plate or tray. Holding the can with tongs and gripping the chicken with a clean towel, twist and lift chicken off the can. Transfer to a carving board. Rest for 8 to 10 minutes; carve and serve some of the chicken with some of the beans.
- Servings: 8.
- Nutritional Information Per Serving: (with skin removed from chicken): Calories 470; Total fat 18g; Saturated fat 4.5g; Cholesterol 170mg; Sodium 400mg; Total carbohydrate 13g; Fiber 4g; Protein 60g; Vitamin A 20%DV; Vitamin C 2%DV*; Calcium 6%DV; Iron 20%DV
- *Daily Value
- **Recipe adapted by the Canned Food Alliance
- ***From Mastering the Grill, written by Andrew Schloss and David Joachim. Published by Chronicle Books 2007.
Nutrition Facts : Calories 322.9, Fat 19.6, SaturatedFat 5.2, Cholesterol 86.2, Sodium 293.8, Carbohydrate 13.2, Fiber 3.1, Sugar 5.3, Protein 24.4
Tips:
- Choose the right beans: Pinto or black beans are the most common choices, but you can also use other varieties like kidney beans, navy beans, or great northern beans.
- Soak the beans overnight: This will help to reduce the cooking time and make them more digestible.
- Use a slow cooker or Dutch oven: This will allow the chicken and beans to cook slowly and evenly.
- Add plenty of flavor: Use a variety of spices, herbs, and vegetables to create a flavorful dish.
- Don't overcook the chicken: Cook the chicken until it is just cooked through to prevent it from becoming dry.
- Serve with your favorite sides: Rice, mashed potatoes, or cornbread are all great options.
Conclusion:
Bean butt chicken is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover chicken. The combination of chicken, beans, and spices creates a flavorful and satisfying dish that is sure to please everyone at the table.
With a few simple tips, you can make sure your bean butt chicken turns out perfectly every time. So next time you are looking for a quick and easy meal, give this recipe a try.
Whether you are a seasoned cook or a beginner, you are sure to find a recipe in this article that you will love. So get cooking and enjoy the deliciousness of bean butt chicken!
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