Serves 6
196 cal · 65 min
Chicken and Beans Stew
Recipe GLPR88db6642d0a046
A hearty one-pot stew featuring tender chicken thighs simmered with kidney beans in a rich tomato-based sauce brightened with vinegar. This comforting dish comes together with simple aromatic vegetables and minimal seasonings, making it perfect for a weeknight dinner.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
5 chicken thighs
1 medium onion
1 clove garlic
1 can (8 ounces) low-sodium tomato sauce
1 can (15 ounces) low-sodium kidney beans, drained and rinsed
1/4 cup vinegar
1 teaspoon sugar
Salt and pepper to taste
Directions
Wash your hands thoroughly with soap and water. Cut the chicken thighs into bite-sized pieces, removing excess skin if desired. Dice the medium onion into small pieces and mince the garlic clove.
Heat a large pot over medium-high heat. Add the diced chicken pieces and cook, stirring occasionally, until they are partially cooked and beginning to brown on the outside, approximately 8-10 minutes.
Add the diced onion and minced garlic to the pot and cook for 1-2 minutes until fragrant.
Pour in the tomato sauce and vinegar, then stir in the sugar. Season with salt and pepper to your preference. Bring the mixture to a simmer.
Reduce heat to medium-low and simmer gently, uncovered, for 30-40 minutes. Stir occasionally until the chicken is fully cooked and tender, reaching an internal temperature of 165°F.
Drain and rinse the kidney beans, then add them to the pot. Simmer for an additional 5-10 minutes, stirring gently to combine, until the beans are heated through and the flavors are fully blended.
Taste and adjust seasonings as needed. Serve hot in bowls.
