Chicken stew with green beans

Name: Chicken stew with green beans
Ingredients: 1 kg green beans (I had in the freezer) 4-5 onions pieces of chicken (breast; thighs) 1 tablespoon flour broth dill oil

Meat - Chicken stew with green beans by Iuliana H. - Recipia

Chicken Stew with Green Beans Whenever I have green beans in the freezer and chicken in the fridge, I often make this stew. It's nothing complicated, and you don’t need hard-to-find ingredients. What I like most is that I don’t waste time on unnecessary steps – everything goes straight to the pot without lingering around the stove. Quick Info Total Time: about 1 hour and 15 minutes Preparation Time: 15 minutes Cooking Time: 1 hour (depending on how quickly the chicken cooks) Servings: 6 Difficulty: easy Recipe Type: lunch or dinner, homemade dish Ingredients 1 kg green beans (I use frozen) 4-5 onions pieces of chicken (breast, drumsticks – whatever I have on hand) 1 tablespoon flour tomato paste (amount to taste, for color and flavor) fresh dill (to taste) oil Instructions 1. Peel and finely chop the onions. 2. In a pot, add a few tablespoons of oil and the onions. Sauté over medium heat for a few minutes until they soften and turn slightly golden. 3. Add the chicken pieces to the onions. Let them fry for a bit until they are lightly browned on all sides. 4. Pour in the tomato paste, enough to cover the meat and give color to the sauce. Let it cook for 1-2 minutes, stirring. 5. In a separate bowl, mix one tablespoon of flour with a little cold water to create a thin paste without lumps. Pour this mixture into the pot over the meat and onions. Stir well. 6. Add about 2-3 cups of water (adjust the amount based on how much sauce you want). Stir again to distribute everything evenly. 7. Let it simmer until the meat is nearly done – this usually takes about 35-45 minutes, depending on the type of meat; check with a fork. 8. When the meat is cooked, add the green beans (frozen, without thawing them first). Stir and let it cook for another 15-20 minutes until the beans are tender. 9. Finally, turn off the heat and add chopped dill to taste. Stir briefly and let the pot sit covered for a few minutes before serving. Why I Make This Recipe Often It’s practical when I have vegetables in the freezer and want to quickly use up the chicken. It doesn’t require constant supervision and doesn’t dirty many dishes. It’s suitable for multiple servings and keeps well if there are leftovers. Tips and Variations Tips If you want a thicker stew, don’t add all the water at once – add more as needed if it reduces too much. Use plenty of onions for sweetness in the sauce. If you have older chicken, increase the boiling time for the meat at the beginning. Substitutions You can use any chicken pieces you have (breast, thighs, wings). It works with just breast, but it’s tastier with bones or skin. Canned green beans are not as suitable here; the texture is softer and lacks flavor. Variations You can add a bit of sweet paprika at the beginning with the onions. For more flavor, add some parsley along with the dill at the end. Serving Suggestions Serve it simply, warm, with fresh bread. It can also go well with separately boiled rice. Sometimes, I serve it with a summer salad or pickled cucumbers on the side. Frequently Asked Questions Can fresh green beans be used instead of frozen? Yes, just make sure to clean and cut the beans beforehand. The cooking time may be slightly shorter if the beans are young. How much tomato paste should be added? There’s no exact amount; I add based on color and taste. Usually, a few tablespoons is enough to avoid it being too sour. Can I skip the flour? You can skip the flour, but the sauce will be thinner. If you want a thicker stew, the flour helps. Can it be made with another type of meat? It can also be made with turkey, but the flavor will be milder. I haven't tried it with pork. How long does it last in the fridge? It can be kept in the fridge for up to 3 days in a covered container. Nutritional Values Estimated values per serving (out of 6): approximately 250-300 kcal 20 g protein 18 g carbohydrates 10 g fat Values may vary based on the type of meat and how much oil or tomato paste is used. It’s a fairly balanced meal with vegetables and lean meat. Storage and Reheating The stew keeps well in the fridge for 2-3 days in a closed container. I reheat it over low heat on the stove, stirring gently. If the sauce has reduced too much, I add a tablespoon or two of water when reheating. The beans may become softer after reheating, but the flavor remains good. I do not recommend freezing it after cooking, as the texture of the beans will not be the same.

Chicken stew with green beans

Tags

Categories