Main Page
Second course
Chicken with red beans

Chicken with Red Beans

A little out of the ordinary — and all the more intriguing for it! This chicken with red beans comes out wonderfully juicy, tender, and fragrant. It's a handy dish for lunch: you get the main course and the side together, all in one sauce. It's quick and easy to make — the only thing you need on hand is cooked beans. Serve it garnished with fresh herbs.

naniki

Recipe author

Composition / ingredients

Servings:

Chicken fillet

400

Onion

Garlic

Red beans

200

Tomato paste

Processed cheese

Sunflower oil

Salt

Ground black pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 52 % 14 g

Fats 26 % 7 g

Carbohydrates 22 % 6 g

137 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 50 min

Step 1:

How do you make chicken with beans? Gather your ingredients. Use red beans you've cooked ahead of time, or plain canned ones. Peel and wash the onion. Rinse the chicken fillet well and pat it dry. My processed cheese comes in slices, but you can use the block kind too.
Step 2:

Cut the chicken fillet into three portions and sear them on both sides in a skillet over high heat in hot oil. This helps the meat stay as juicy as possible during the braise that follows. If you want to get grill marks, you can sear the chicken on a grill pan.
Step 3:

Transfer the seared chicken to a plate and cover it with a lid or wrap it in foil so it cools down more slowly.
Step 4:

Finely chop the onion and garlic, crushing the garlic first with the flat side of a knife.
Step 5:

In the same oil the chicken was seared in, sauté the onion and garlic, stirring with a spatula.
Step 6:

Add the beans (cooked or canned) to the onion, then the tomato paste and a cup of water. Bring to a simmer over low to medium-low heat, stirring. You don't have to add everything at once — you can do it in stages.
Step 7:

Set the seared chicken breasts on top of the beans in the skillet.
Step 8:

Lay a slice of cheese on each piece of chicken — it won't fully melt, just soften. Let the chicken and red beans simmer, covered, for 10–15 minutes over low heat.
Step 9:

Serve the dish with fresh herbs. Enjoy!

There are plenty of recipes for chicken with red beans. Here's one more — simple, affordable, and delicious!
To keep your eyes from stinging while you cut onions, rinse the onion and the knife with cold water. And rubbing the cutting board with a slice of lemon before you start keeps it from picking up the oniony smell.
Use an oil with a high smoke point for frying. Every oil is only good up to a certain temperature — its smoke point — beyond which it starts to burn and form harmful compounds, including carcinogens. Unrefined oils, with few exceptions, have a low smoke point; they contain a lot of unfiltered particles that quickly begin to burn. Refined oils are more heat-stable and have a higher smoke point. If you're going to roast, pan-fry, or grill, use an oil with a high smoke point. The most common high-smoke-point choices are refined sunflower, olive, and grapeseed oil.
You can swap the tomato paste in this recipe for canned tomatoes in their own juice, fresh tomatoes, or ketchup.