Quick Chicken and Bean Stew
A hearty and quick stew featuring lean chicken breast and kidney beans, simmered in a rich tomato broth with aromatic vegetables, perfect for a satisfying lunch.
Ingredients
- Chicken Breast150 g
- Onion40 g
- Garlic1 clove
- Carrot35 g
- Crushed Tomatoes100 g
- Olive Oil5 ml
- Salt0.3 tsp
- Black Pepper0.1 tsp
- Kidney Beans200 g
- Vegetable Broth100 ml
- Paprika0.5 tsp
- Marjoram0.3 tsp
Instructions
- 1Step 1
Dice the chicken breast into 1-inch pieces. Finely chop the onion, mince the garlic, and dice the carrot.
- 2Step 2
Heat olive oil in a pot or deep skillet over medium-high heat. Add chicken and cook until lightly browned, about 3-4 minutes. Remove chicken and set aside.
- 3Step 3
Add onion and carrot to the pot and sauté for 3-4 minutes until softened. Add garlic, paprika, and marjoram, and cook for 1 minute more until fragrant.
- 4Step 4
Stir in crushed tomatoes, vegetable broth, and drained kidney beans. Bring to a simmer, then return chicken to the pot. Season with salt and pepper.
- 5Step 5
Simmer for 5-7 minutes, allowing flavors to meld and chicken to cook through. Serve hot.
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