Skillet Chicken and Beans & Potatoes
Recipe: #14017
August 26, 2014
Categories: Beans, Chicken, Fathers Day, Sunday Dinner, Gluten-Free, High Fiber, Kosher, No Eggs, Non-Dairy, Canned Tomatoes, Bone-in Pieces, more
"This is a really old recipe but a really good one. You can use any type of white bean here in place of the cannellini beans, pinto beans, garbanzo beans or black-eyed peas."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (746.3 g)
- Calories 847.8
- Total Fat - 54.8 g
- Saturated Fat - 13.8 g
- Cholesterol - 277.8 mg
- Sodium - 273.4 mg
- Total Carbohydrate - 37 g
- Dietary Fiber - 8.4 g
- Sugars - 11.1 g
- Protein - 53.1 g
- Calcium - 103.2 mg
- Iron - 4.8 mg
- Vitamin C - 52.4 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
In a 6-quart soup pot, (I have a really old huge cast iron pan that I use for this) heat oil over medium heat. Season chicken with salt & pepper. Brown in oil until well browned on each side, turning halfway through cooking, around 12 minutes. Remove to a plate.
Step 2
In the same skillet that you cooked the chicken, add onion and the garlic, and saute about 3 minutes. Add in all the remaining ingredients; mix well. Place the chicken back into the skillet or pot. Bring to a boil then reduce heat to low and simmer around 45 minutes, or until chicken is tender and cooked through. Add in salt and pepper while cooking.
Step 3
Serve with cooked rice.
Tips
No special items needed.
0 Reviews
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