Yellow wax beans with chicken breast and tomato sauce

Name: Yellow wax beans with chicken breast and tomato sauce
Ingredients: 500 g yellow wax beans; 300 g chicken breast; 30 ml oil; 2 medium onions (300 g); 2 scallions (30 g); 1 red pointed pepper (150 g); 2 medium tomatoes (300 g); 2-3 garlic cloves (optional); 150 ml water; 1 teaspoon salt; 100 ml tomato juice; 15 g parsley and/or dill

Meat - Yellow wax beans with chicken breast and tomato sauce by Dumitrana I. - Recipia

Yellow wax beans with chicken breast and tomato sauce simmer covered until the beans are tender. The tomatoes and tomato juice make a light sauce, and parsley or dill goes in at the end. I choose thin, tender beans that cook evenly without needing to be cut. Prep: 20 minutes. Cooking: 50 minutes. Rest: 0 minutes. Total time: 70 minutes. Servings: 4. Approximately 250 kcal and 20 g protein per serving.

Ingredients

500 g yellow wax beans
300 g chicken breast
30 ml oil
2 medium onions (300 g)
2 scallions (30 g)
1 red pointed pepper (150 g)
2 medium tomatoes (300 g)
2-3 garlic cloves (optional)
150 ml water
1 teaspoon salt
100 ml tomato juice
15 g parsley and/or dill

Preparation

1. Cut the chicken breast into pieces, dice the tomatoes and red pepper, and finely chop the onions and scallions. Trim the beans and leave them whole or cut them into pieces; finely chop the garlic if using. 2. Heat 30 ml of oil in a saucepan and brown the chicken for 5 minutes, stirring, until it takes on a little color. 3. Add the tomatoes, pepper and both kinds of onion. Cook them with the chicken for 8 minutes, until the onion turns translucent. 4. Add the beans and 150 ml of water to the saucepan. Cover and simmer for 25 minutes, until the beans are tender. 5. Add 1 teaspoon of salt and 100 ml of tomato juice. Simmer for another 12 minutes, until the sauce thickens slightly. 6. Turn off the heat and sprinkle with the finely chopped parsley and/or dill.

Notes

Young, thin beans soften faster than thick or more mature ones, so check their texture as the cooking time nears its end. Choose firm beans that snap easily and have no soft spots; stringy ones may stay tougher even after cooking. To make this with frozen beans, use 500 g and add them straight to the saucepan without thawing; they may need a few extra minutes. I don't rush cooking the onion, waiting until it loses its raw look. I start cooking almost an hour before the meal so I can serve the beans as soon as I add the herbs. It goes well with polenta or bread. Finely chopped garlic can be added with the vegetables, and the parsley can be replaced with dill. Store leftovers in a covered container in the refrigerator for up to 3 days; reheat only the portion you plan to serve.