Chicken with beans
4 servings
40 minutes
A quick and tasty option for a simple dinner when a can of beans is gathering dust on the shelf and chicken is waiting in the fridge for its time. If you add sweet pepper to the frying pan, you will get a free interpretation of the Mexican dish - fajitas. In general, this dish is good because the range of ingredients is limited only by your imagination: you can add broccoli, zucchini, and any other vegetables that are on hand. You can also weigh it down with any available cereal.
1
Remove excess tendons from chicken thighs and cut into pieces the size of a walnut.
- Chicken thigh fillet: 500 g
2
Chop the onion into small cubes and mince the garlic.
- Onion: 1 head
- Garlic: 2 cloves
3
In a deep skillet, heat vegetable oil over high heat and fry the chicken until golden brown. You can fry the meat in batches to prevent it from releasing juice and boiling. Place the cooked meat in a clean dish.
- Vegetable oil: 40 ml
- Chicken thigh fillet: 500 g
4
In the same pan, fry the onion until golden brown.
- Onion: 1 head
5
Add garlic to the onion, mix, and pour in the tomato puree.
- Garlic: 2 cloves
- Tomato puree: 350 ml
6
Return the chicken meat to the pan, add salt and spices, mix, cover with a lid, and simmer for 20 minutes on low heat.
- Chicken thigh fillet: 500 g
- Salt: to taste
- Paprika: 0.5 teaspoon
- Ground chili pepper: to taste
- Dried oregano: 0.5 teaspoon
- Ground black pepper: to taste
- Sugar: to taste
7
Add canned beans to the pan, stir, and bring to a boil.
- Canned beans: 1 jar
8
Add green beans, stir, bring to a boil and immediately remove from heat.
- Green beans: 200 g
9
When serving, sprinkle the chicken with beans with chopped greens.
- Green: to taste