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Hearty Chicken and Beans

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.
  • Total Time
    Prep: 10 min. + marinating Cook: 20 min.
  • Makes
    6-8 servings

Ingredients

  • 3-1/2 to 4 pounds bone-in chicken thighs
  • 1/2 cup soy sauce, divided
  • 2 tablespoons brown sugar
  • 1 garlic clove, minced
  • 1/2 teaspoon ground cumin, optional
  • 2 tablespoons canola oil
  • 2 celery ribs, thinly sliced
  • 1 can (16 ounces) hot chili beans, undrained
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 3 tablespoons cornstarch
  • 1-1/4 cups water
  • Hot cooked rice

Directions

  • Bone and skin chicken; cut into bite-size pieces. In a large resealable plastic bag, combine 1/4 cup soy sauce, brown sugar, garlic and cumin if desired; add chicken. Seal bag; 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 the beans, water chestnuts and mushrooms; cook for 5 minutes or until heated through. Add chicken.
  • Combine the cornstarch, water and remaining soy sauce until smooth; stir into chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice.

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