Chicken Fillet Stewed with Beans

by Editorial Staff

Bean lovers will definitely appreciate today’s recipe – it combines two types of beans at once – green beans and canned white beans. In such a company rich in useful elements, the chicken fillet is stewed. Marjoram and nutmeg will give the dish a pleasant taste. It is easy to prepare, but it turns out tasty and healthy. Take note of the recipe, I hope you enjoy it!

Servings: 4

Ingredients

  • Chicken fillet – 350 g (1 pc.)
  • Canned white beans – 350 g
  • Green beans (fresh or frozen) – 350 g
  • Onions – 80 g (1 medium-sized)
  • Dried marjoram – 0.5 tbsp
  • Salt to taste
  • Ground black pepper – to taste
  • Nutmeg – pinch
  • Bay leaf – 1 pc.
  • Vegetable oil – 30 ml (2 tablespoons)

Directions

  1. Prepare all products according to the list. Frozen beans may not be thawed beforehand. Cut the tails of fresh beans on both sides, cut the beans into medium pieces. I use canned white beans, which are softer than red.
  2. Rinse and dry the chicken fillet. Cut the fillets into medium-sized pieces.
  3. Peel, rinse, and dry onions. Cut the onion into thin half-rings.
  4. Open a can of beans, transfer the beans to a sieve, rinse and leave to drain all the liquid.
  5. Heat the pan, pour in vegetable oil. Place the chicken, onion, and green beans in the pan. Fry everything, stirring occasionally, over medium heat for 5-7 minutes.
  6. Add canned beans, salt, ground pepper, marjoram, nutmeg, and a small bay leaf to the pan.
  7. Pour 250 ml of water into a frying pan, cover, and put on medium heat, cook for 20-30 minutes, until the chicken is tender and the beans are soft.
  8. At the end of cooking, take a sample if necessary to add salt.
  9. Chicken fillet, stewed with beans, served with boiled rice, pasta, or potatoes.

Enjoy your meal!

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