Chicken Fillet Stewed with Corn and Beans, in Cream
by Editorial Staff
Tender and juicy chicken fillet stewed with canned corn and beans, in cream. Oregano, marjoram, and paprika add pleasant notes to the taste and aroma of the dish. The simple and quick cooking process, take note of the recipe!
Cook: 40 mins
Servings: 3
Ingredients
- Chicken fillet – 300 g (1 pc.)
- Canned corn – 150 g
- Canned white beans – 300 g
- Cream, 15% fat – 150 ml
- Onions – 100 g (0.5 pcs.)
- Garlic – 2 cloves
- Dried oregano – 0.5 teaspoon
- Dried marjoram – 0.5 teaspoon
- Ground paprika – 0.5 teaspoon
- Salt – 0.75 teaspoon (to taste)
- Ground black pepper – 0.25 teaspoon (to taste)
- Bay leaf – 2 pcs.
- Vegetable oil – 2 tbsp
- Fresh parsley – 4 sprigs
Directions
- Rinse the chicken fillet, dry, and cut into medium pieces.
- Peel and rinse onions, cut into half rings or feathers. Peel the garlic and cut it into thin slices.
- Heat a frying pan with vegetable oil, put chicken, onion, and garlic. Fry over medium heat, stirring occasionally, for 8-10 minutes.
- Add canned corn to the skillet.
- Then add canned beans, bay leaves, oregano, marjoram, paprika, salt, and ground pepper. You can add a mixture of your favorite dried herbs if desired.
- Pour the cream into the pan.
- Stir and cover. Simmer the contents of the pan over low heat for 15 minutes. (If you want the sauce to be smooth, add the cream at the end of the stew, and do not bring it to the boil.)
- Rinse parsley, dry, chop finely, and add to the finished dish. Mix.
Chicken fillet, stewed with corn and beans, in cream, ready. This chicken goes well with pasta or mashed potatoes.
Enjoy your meal!
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