Best 3 Chicken Breasts With Black Beans And Smoked Bacon Stew Recipes

Indulge in a culinary journey with our tantalizing Chicken Breasts with Black Beans and Smoked Bacon Stew, a delectable dish that harmoniously blends savory flavors. This hearty stew showcases tender chicken breasts, simmered to perfection in a rich and flavorful broth infused with the smoky essence of bacon and the earthy goodness of black beans. A symphony of spices, including cumin, chili powder, and paprika, dances on your palate, creating a delightful and aromatic experience. Accompany this main course with a side of fluffy rice or crusty bread to soak up every last drop of the irresistible sauce.

But that's not all! This versatile recipe article offers a treasure trove of additional culinary delights. Discover the secrets of crafting a flavorful Chicken and Black Bean Burrito Bowl, where succulent chicken and black beans unite in a symphony of textures and flavors, wrapped in a warm tortilla. Embark on a taste adventure with Chicken and Black Bean Tacos, where crispy taco shells embrace a filling of tender chicken, black beans, and a medley of zesty spices.

For those craving a lighter option, the Chicken and Black Bean Salad beckons with its refreshing blend of chicken, black beans, crisp vegetables, and a tangy dressing. And for a quick and easy meal, the Chicken and Black Bean Quesadillas offer a delightful combination of melted cheese, tender chicken, and black beans, all wrapped in a golden-brown tortilla.

With this comprehensive collection of recipes, you'll have an arsenal of delectable dishes to satisfy any craving. Embrace the culinary adventure that awaits and embark on a journey of taste sensations.

Check out the recipes below so you can choose the best recipe for yourself!

SMOKY CHICKEN BRUNSWICK STEW

Smoky Chicken Brunswick Stew image

Provided by Guy Fieri

Categories main-dish

Time 2h40m

Yield 6 to 8 servings

Number Of Ingredients 24

Ingredients

1 tablespoon granulated garlic
1 tablespoon light brown sugar
2 teaspoons paprika
1 teaspoon dry mustard
2 pinches cayenne pepper
Kosher salt and freshly ground black pepper
10 chicken thighs, bone in and skin on
4 cups low-sodium chicken stock
2 tablespoons white wine
1 tablespoon Worcestershire sauce
1 tablespoon liquid smoke
One 1-pound slab smoked bacon, cut into 1/2-inch pieces
2 tablespoons canola oil
3 cloves garlic, minced
2 ribs celery, diced
1 large yellow onion, diced
1 green bell pepper, seeded and diced
1 large russet potato, peeled and cut 3/4-inch dice
One 28-ounce can diced fire-roasted tomatoes
1 cup BBQ sauce
1 cup frozen corn kernels, thawed
One 15 1/2-ounce can pinto beans, drained
One 15 1/4-ounce can lima beans, drained
Hot sauce, to finish

Steps:

Preheat the oven to 350 degrees F.
Make the chicken marinade by combining the granulated garlic, sugar, paprika, dry mustard, cayenne and some salt and pepper together. Mix well then place the chicken thighs into a resealable plastic bag and pour the dry seasoning over. Seal the bag and shake it around so the chicken is seasoned evenly.
Transfer the chicken to a roasting pan. Pour over the 2 tablespoons of the chicken stock, the wine, Worcestershire and liquid smoke. Cover tightly with foil then place in the oven and roast for 30 minutes.
Uncover the foil and continue to cook to roast the chicken, another 30 minutes. Remove the pan from the oven and place on the stovetop. Remove the chicken to a plate and turn the burners on to medium heat.
Set a large Dutch oven over medium-high heat. Add the bacon and canola oil and cook until brown and the fat has rendered slightly, 7 to 8 minutes. Using a slotted spoon, remove the bacon and set aside. Add the garlic, celery, onions, peppers and potatoes to the Dutch oven and cook in the bacon fat until translucent, 4 to 5 minutes. Using tongs, add the reserved chicken to the Dutch oven. Cook to add a little color, 2 to 3 minutes, then pour in any juices from the roasting pan into the Dutch oven. Use a little water to get any roasted brown bits from the bottom of the pan off. Return the bacon to the Dutch oven, add the tomatoes and their juices and pour in the remaining chicken stock. Stir well, and then simmer for 35 minutes, stirring occasionally.
Add the BBQ sauce, corn, pinto beans and lima beans to the stew. Stir well and simmer until the chicken is very tender, the vegetables are soft and the beans are heated through, 15 to 20 minutes.
When done, stir well and taste. Season with salt, pepper and a few dashes of hot sauce. Serve with cornbread and slaw.

ONE-POT CHICKEN & BACON STEW

One-pot chicken & bacon stew image

Cook a batch of this delicious family favourite and you'll always have a satisfying meal to hand

Provided by Barney Desmazery

Categories Dinner, Main course

Time 1h50m

Number Of Ingredients 14

Ingredients

3 tbsp olive oil
16 chicken pieces on the bone (about 3kg/6lb 8oz in total)
140g smoked bacon, chopped or lardons or cubetti di pancetta
4 medium carrots, thickly sliced
2 onions, roughly chopped
2 tbsp plain flour
1 tbsp tomato purée
75ml white wine or cider vinegar
1l chicken stock
2 bay leaves
4 tbsp double cream or crème fraîche
600g small new potatoes, halved
12 large white mushrooms, quartered
chopped herbs, such as parsley, tarragon or chives

Steps:

Heat oven to 200C/180C fan/gas 6. Heat the oil in a large flameproof casserole with a lid. Fry the chicken pieces in batches for 5 mins on each side until well browned, then transfer to a plate. Sizzle the bacon in the casserole for a few mins until beginning to crisp. Stir in the carrots and onions, then cook for 5 mins until starting to soften. Stir in the flour and tomato purée and cook for 1 min more. Finally, splash in the vinegar and stir well.
Pour in the stock and bring to a simmer. Add the bay, cream and seasoning. Slide in the chicken pieces and scatter over the potatoes, turning everything over a few times so that the potatoes are immersed in the sauce. Put the lid on and place in the oven. After 40 mins, remove from the oven and stir in the mushrooms. Cover again and cook in the oven for 10 mins more until the chicken is cooked through and tender but not completely falling off the bone. You can now turn off the heat, and chill and freeze some or all of it (see freezing tips, below). If eating straight away, cook for 10 mins more, then sprinkle over the herbs and serve.

Nutrition Facts : Calories 736 calories, Fat 46 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 60 grams protein, Sodium 1.74 milligram of sodium

SMOKY CHICKEN, BEAN & KALE STEW

Smoky chicken, bean & kale stew image

Enjoy this chicken, bean and kale one-pot for a hearty family stew with a smoky paprika flavour. Serve with some crusty garlic bread to soak up the juices

Provided by Cassie Best

Categories Dinner

Time 1h35m

Number Of Ingredients 15

Ingredients

1 tbsp olive oil
8 boneless and skinless chicken thighs
80g cubed pancetta or smoky bacon lardons
1 large red onion
4 garlic cloves
2 tsp smoked paprika
2 bay leaves
1 tbsp red wine vinegar
2 x 400g can plum tomatoes
1 tsp caster sugar
1 chicken stock cube
400g can cannellini or butter beans, drained
100g kale, stripped from the stalk and roughly chopped
garlic bread, to serve
drizzle of extra virgin olive oil (optional)

Steps:

Heat the oil in a large casserole pan. Tip in the chicken and cook for a few minutes each side until golden brown - do this in batches so you don't overcrowd the pan. Remove the chicken and set aside.
Put the pancetta in the pan and cook for 5 mins until starting to crisp. Push to one side and add the onion, cooking until softened, about 8 mins. Stir in the garlic and cook for another 1 min.
Add the paprika, bay, vinegar, tomatoes and sugar, then crumble in the stock cube. Add two cans full of water (800ml), season well and return the chicken to the pan. Cover and simmer over a low heat for 30 mins - bubbles should only break the surface now and then.
Uncover the pan and cook for another 30 mins until the stew has reduced to a rich broth. The tomatoes should have brokendown by now, but if they're still quite chunky, squash them with the back of a wooden spoon. Use two forks to pull apart the larger chunks of chicken.
Stir the beans and kale into the stew, cover with a lid and cook for 5 mins to wilt the kale and heat the beans through. Serve in deep bowls with chunks of garlic bread and a drizzle of good extra virgin olive oil, if you like. To freeze the stew, leave to cool completely, then transfer to a freezerproof container. Will keep for up to three months. Defrost thoroughly, then reheat until piping hot.

Nutrition Facts : Calories 403 calories, Fat 17 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 13 grams sugar, Fiber 8 grams fiber, Protein 36 grams protein, Sodium 1.6 milligram of sodium

Tips for Cooking Chicken Breasts with Black Beans and Smoked Bacon Stew

Use a heavy-bottomed pot or Dutch oven for even heat distribution and to prevent the stew from burning.
Cook the bacon until it is crispy, but not too hard. This will add flavor and richness to the stew.
Sear the chicken breasts until they are browned on all sides. This will help to seal in the juices and prevent the chicken from becoming dry.
Add the black beans, diced tomatoes, corn, chili powder, cumin, and oregano to the pot. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low and simmer for at least 30 minutes, or until the chicken is cooked through.
Season the stew to taste with salt and pepper.
Serve the stew over rice or with a side of tortillas or bread.

Conclusion

This chicken breasts with black beans and smoked bacon stew is a hearty and flavorful dish that is perfect for a cold winter night. The chicken is tender and juicy, the black beans are creamy and delicious, and the smoked bacon adds a rich and smoky flavor. This stew is also a great way to use up leftover chicken or bacon. Serve it over rice or with a side of tortillas or bread, and enjoy!