Hearty Chicken and Beans Recipe

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Hearty Chicken and Beans Recipe

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I had a can of chili beans in my pantry and decided to add it to one of my standby chicken recipes. I hope you enjoy the new and interesting taste.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 10 min. + marinating Cook: 20 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 10 min. + marinating Cook: 20 min.

Ingredients

  • 3-1/2 to 4 pounds chicken thighs
  • 1/2 cup soy sauce, divided
  • 2 tablespoons brown sugar
  • 1 garlic clove, minced
  • 1/2 teaspoon ground cumin, optional
  • 2 tablespoons vegetable oil
  • 2 celery ribs, thinly sliced
  • 1 can (15 ounces) spicy chili beans, undrained
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 1-1/4 cups water
  • 3 tablespoons cornstarch
  • Hot cooked rice

Directions

Bone and skin chicken; cut into bite-size pieces. In a shallow bowl or large resealable plastic bag, combine 1/4 cup soy sauce, brown sugar, garlic and cumin if desired; add chicken. Cover or close bag and refrigerate for 4 hours or overnight. Drain chicken, discarding marinade. In a large skillet, heat oil over medium-high. Cook chicken for 6-8 minutes or until juices run clear. Remove chicken with a slotted spoon; set aside. Saute celery in drippings for 2 minutes or until crisp-tender. Add beans, water chestnuts and mushrooms; cook for 5 minutes or until heated through. Add chicken. Mix water, cornstarch and remaining soy sauce; stir into chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice. Yield: 6-8 servings.
Originally published as Hearty Chicken and Beans in Country Chicken Cookbook 1995, p41

  • 3-1/2 to 4 pounds chicken thighs
  • 1/2 cup soy sauce, divided
  • 2 tablespoons brown sugar
  • 1 garlic clove, minced
  • 1/2 teaspoon ground cumin, optional
  • 2 tablespoons vegetable oil
  • 2 celery ribs, thinly sliced
  • 1 can (15 ounces) spicy chili beans, undrained
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 1-1/4 cups water
  • 3 tablespoons cornstarch
  • Hot cooked rice
  1. Bone and skin chicken; cut into bite-size pieces. In a shallow bowl or large resealable plastic bag, combine 1/4 cup soy sauce, brown sugar, garlic and cumin if desired; add chicken. Cover or close bag and refrigerate for 4 hours or overnight. Drain chicken, discarding marinade. In a large skillet, heat oil over medium-high. Cook chicken for 6-8 minutes or until juices run clear. Remove chicken with a slotted spoon; set aside. Saute celery in drippings for 2 minutes or until crisp-tender. Add beans, water chestnuts and mushrooms; cook for 5 minutes or until heated through. Add chicken. Mix water, cornstarch and remaining soy sauce; stir into chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice. Yield: 6-8 servings.
Originally published as Hearty Chicken and Beans in Country Chicken Cookbook 1995, p41

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