We present to your attention a recipe for a hearty, healthy and aromatic dish. The combination of soft chicken and red beans is perfect for serving lunch or dinner. The dish is easy enough to prepare, it is stored for a long time and does not lose its flavor after repeated heating. It is not necessary to use chicken breast - you can replace it with thighs or legs.
Ingredients:
- Red beans - 200 g;
- White onions - 3 pcs;
- Chicken breast - 500 g;
- Carrots - 2 pcs;
- Water - 250 ml;
- Tomato paste - 3 tbsp l;
- Vegetable oil - 2 tbsp. l;
- Salt
Preparation:
- Rinse red beans thoroughly and soak them in water for 7-10 hours. It is recommended to leave it overnight. If it takes more time to soften the beans, replace the water with clean water and refrigerate for another couple of hours.
- When the beans are swollen, drain the water and rinse the beans well with clean water.
- Put the beans in a saucepan and fill with cold water so that it is one and a half centimeters higher than the beans, completely covering it.
- Place the pot over high heat. Wait until it boils, drain the water and refill the beans with cold water, but this time the water level should be 5-6 centimeters higher than the beans. This will shorten the cooking time.
- Bring the beans to a boil over high heat, add salt and reduce heat. Cover and cook over low heat until tender. Cooking time will depend on the type of beans, the amount, and how well they are swollen. Beans can cook from 50 minutes to 2 hours.
- When the beans are soft, drain the water and start preparing the dish itself.
- Peel and chop white onions. Grate the peeled carrots on a coarse grater.
- Preheat a skillet, pour oil into it and add vegetables to it. Fry onions and carrots over high heat until golden brown, stirring occasionally.
- Rinse the chicken breast and cut into cubes.
- Add 3 tbsp to the onions and carrots. l. tomato paste and fry for a minute.
- Place the chicken in the skillet. Add salt. Cook for 3 minutes, stirring constantly, until the breast is white.
- Now put the beans in the pan and pour a glass of boiling water into it. Cover the pan tightly with a lid and simmer the contents over low heat for 15 minutes, until the meat is tender.
- Turn off the stove and let the dish sit for 10 minutes. Serve hot, sprinkled with fresh herbs on top.
If desired, the beans can be substituted for lentils or white beans can be used.
