Chicken & butter bean stew | pantrydemic recipe #2

butter beans

🥗Healthier: cannellini beans

💰Cheaper: pinto beans

Pinto beans are often less expensive and provide a similar texture.

chicken thighs

🥗Healthier: skinless chicken breasts

💰Cheaper: chicken drumsticks

Drumsticks are usually cheaper and still flavorful.

Remove the skin from the chicken thighs, keeping them on the bone.

Heat ghee in a large pot over medium heat.

Brown the chicken thighs in batches, about 3 at a time, until colored on each side.

Remove chicken and set aside on a plate.

Reduce heat and add onion, celery, and frozen carrots; sauté until translucent, about 2-3 minutes.

Add minced garlic, red pepper, and tomato puree; cook for a couple of minutes.

Add a can of chopped tomatoes and return the chicken thighs to the pot.

Add butter beans, spooning them in to control salt from the packing water.

Pour in enough chicken stock to cover the ingredients; mix well.

Add smoked paprika, cayenne pepper, dried oregano, and ground black pepper; mix again.

Cover the pot and simmer for 45 minutes to 1 hour until chicken is cooked through and sauce has reduced.

Taste for seasoning, adding salt and sugar if needed.

Stir in frozen parsley cubes before serving.

Cooking Techniques

Equipment Needed

Spice Level: