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Wide Beans Chicken Stew
This is a quick and colourful stew, loaded with white beans, peas and young carrots, parsley and thyme. Check out other recipes in MAGGI® Arabia for more home cooking inspirations.
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Ingredients
- 1 whole chicken or 1 kg
- 2.5 cups white butter beans or 500 g
- 3 tablespoons Vegetable oil
- 1 medium Onion or 150 g, chopped
- 5 cloves Garlic, mashed
- 1 cup Coriander leaves or 75 g, chopped
- 2 medium Tomatoes or 300 g, peeled and cut into cubes
- 4 tablespoons Tomato paste
- 2 cubes MAGGI Chicken Stock
- 1/2 teaspoon ground cinnamon
Products Used
Chicken BouillonHow to Prepare
- Let the chicken boil in water for 45 minutes or until it becomes tender. Remove from water and set aside to cool and reserve the chicken stock . In a different pot bring the beans to boil then cover and simmer on low heat for 2 hours or until they become
- Heat oil in a pot and fry chopped onions for 2 minutes or until it becomes tender then add mashed garlic and sauté for 1 minute.
- Add coriander and sauté for another minute. Add tomato cubes, tomato paste, 4 cups of chicken stock and MAGGI Chicken Stock cubes. Bring to boil and simmer for 10 minutes.
- Remove chicken skin and bones and flake the chicken into big flakes.
- Add chicken flakes, cinnamon powder and beans to the pot. Stir a little and bring to boil then simmer on low heat for 10 minutes.
Nutritional Info
Energy: 819.00 Kcal
Protein: 58.00 g
Carbohydrate: 73.00 g
Fats: 33.00 g
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Protein: 58.00 g
Carbohydrate: 73.00 g
Fats: 33.00 g
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