Potatoes Stewed with Chicken and Canned Beans

by Editorial Staff

Tender pieces of chicken in a fragrant tomato-sour cream sauce with basil notes, soft beans, and potatoes crumbling in your mouth. Such an appetizing, nutritious and delicious dish is obtained from this recipe. Thanks to the addition of tomato paste and sour cream, the dish acquires a light creamy taste and sourness of tomatoes. Using canned beans speeds up the cooking process significantly.

Servings: 4


  • Potatoes (large) – 600 g (4 pcs.)
  • Chicken thighs (drumsticks, fillets) – 550 g (3 pcs.)
  • Canned red beans – 200 g
  • Carrots – 130 g (1 pc.)
  • Onions (medium-sized) – 130 g (2 pcs.)
  • Tomato paste – 2 tbsp
  • Sour cream – 3 tbsp
  • Salt – 1 teaspoon (to taste)
  • Ground black pepper – 1/5 teaspoon
  • Dried basil – 1/3 teaspoon
  • Vegetable oil – 3 tbsp
  • Water – 220 ml


  1. Cut the chicken meat from the bone and cut it into small pieces.
  2. Pour the oil into a heavy-bottomed saucepan (skillet). Heat the oil and add the chicken pieces. Fry them for 7-8 minutes.
  3. Peel carrots and onions, rinse and chop coarsely: onions – into quarter rings, carrots into semicircles or cubes.
  4. Add the prepared onions and carrots to the saucepan, fry with the chicken for another 4-5 minutes, until the carrots are soft.
  5. Send tomato paste and dried basil to a saucepan, stir, fry for another 2 minutes.
  6. Peel the potatoes, rinse and cut into large pieces.
  7. Add potatoes to chicken and vegetables and cook together for 10 minutes, stirring occasionally.
  8. Add sour cream and 200 ml of drinking water there. Season with salt and black pepper. Bring the contents of the saucepan to a boil, reduce the heat to low, and simmer for 30 minutes, until the potatoes are tender.
  9. Drain the marinade from the jar of canned beans and add the beans to the pot with the rest of the ingredients.
  10. Stir gently and simmer for a couple of minutes. Turn off the heat and let the dish sit on the stove for another 5 minutes, and then place on plates.
  11. Garnish with fresh parsley when serving potatoes stewed with chicken and canned beans.

Enjoy your meal!

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