Chicken Breasts With Black Beans and Smoked Bacon Stew

Name: Chicken Breasts With Black Beans and Smoked Bacon Stew
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large chicken breasts with bone, skinless; 6 cups water; 2 large carrots, trimmed and peeled; 4 large plum tomatoes, washed and trimmed; 1/2 large white onion, cut in half; 4 or 5 cloves garlic; 1 ounce smoked bacon, diced; 2 16-ounce cans black beans, rinsed and drained; 1 tablespoon fresh oregano leaves; Pinch freshly ground black pepper; Red chili flakes for garnish; 4 tablespoons grated dry aged cheese like Cheddar or a dry goat

Recipe from Cafe Annie

Adapted by Marian Burros

Total Time: 45 minutes
Rating: 4(28)
Comments: Read comments

Featured in: Eating Well

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Ingredients

Yield:4 servings

2large chicken breasts with bone, skinless
6cups water
2large carrots, trimmed and peeled
4large plum tomatoes, washed and trimmed
½large white onion, cut in half
4 or 5cloves garlic
1ounce smoked bacon, diced
216-ounce cans black beans, rinsed and drained
1tablespoon fresh oregano leaves
Pinch freshly ground black pepper
Red chili flakes for garnish
4tablespoons grated dry aged cheese like Cheddar or a dry goat

Ingredient Substitution Guide

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Preparation

Step 1
Put chicken breasts in water in covered pot, bring to boil and simmer about 20 minutes, until done. Remove from broth and set aside. Reserve broth.
Step 2
Slice carrots, tomatoes and onion in a food processor with steel blade.
Step 3
Mince garlic in processor to make 1 tablespoon.
Step 4
Add the carrots, tomatoes, onion, garlic, bacon and beans to 4 cups of the reserved broth; bring to boil. Reserve remaining broth for another occasion. Reduce heat and simmer, covered for 20 minutes, to blend flavors.
Step 5
Meanwhile remove chicken from bones.
Step 6
When soup is ready, add oregano leaves, pepper and chicken and cook just long enough to heat chicken.
Step 7
Spoon stew into bowls; garnish with hot chili flakes and cheese.

Ratings

4 out of 5

28 user ratings

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Comments

Jane7 years ago

Four cups of reserved broth makes it really soupy. For a stew-like dish, try starting with two cups of broth and add more as you like.

Susan7 years ago

Delicious! I modified recipe to be more of a soup than stew:
*Used boneless/skinless breasts + thighs, homemade beans, ch. stock (instead of water).
*Cut breasts in lge. pieces, thighs smaller. Sprinkle with salt, pepper.
*Rather than food processor, chop/mince veg. + 1 jalapeno, bacon.
*Bring stock to boil, add chicken, simmer 15-20 min.
*Remove, partially shred chicken, set aside.
*Add chopped veg. & bacon & beans to pot of hot stock, simmer 20-30 min., add chicken, simmer 20-30 min.

JH7 years ago

This seemed like a starting point to riff on, so I did:
• cook breasts as directed
• reserve stock
• in same pot, cook bacon
• take out some of the bacon grease
• add onions, garlic, carrots, and tomatoes to the bacon + grease, cook until softened a bit
• add ~5C of the stock + beans + soy sauce + dry sherry
• boil, then simmer uncovered for ~2 hrs
• shred & add chicken ~10 min before serving
• enjoy...nice thick & hearty stew!

Family enjoyed it & will be good leftovers.

cmh5 years ago

Used pounded chicken breast sauteed quickly in bacon fat removed chicken and most of fat then sauteed onion and garlic then added other ingredients but less liquid and simmered for hour. Put chicken back in to warm up and served with Greek yogurt on top.

JH7 years ago