Chicken Breasts With Black Beans And Smoked Bacon Stew Recipes

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ONE-POT CHICKEN & BACON STEW



One-pot chicken & bacon stew image

Cook a batch of this delicious family favourite and you'll always have a satisfying meal to hand

Provided by Barney Desmazery

Categories     Dinner, Main course

Time 1h50m

Number Of Ingredients 14

3 tbsp olive oil
16 chicken pieces on the bone (about 3kg/6lb 8oz in total)
140g smoked bacon, chopped or lardons or cubetti di pancetta
4 medium carrots, thickly sliced
2 onions, roughly chopped
2 tbsp plain flour
1 tbsp tomato purée
75ml white wine or cider vinegar
1l chicken stock
2 bay leaves
4 tbsp double cream or crème fraîche
600g small new potatoes, halved
12 large white mushrooms, quartered
chopped herbs, such as parsley, tarragon or chives

Steps:

  • Heat oven to 200C/180C fan/gas 6. Heat the oil in a large flameproof casserole with a lid. Fry the chicken pieces in batches for 5 mins on each side until well browned, then transfer to a plate. Sizzle the bacon in the casserole for a few mins until beginning to crisp. Stir in the carrots and onions, then cook for 5 mins until starting to soften. Stir in the flour and tomato purée and cook for 1 min more. Finally, splash in the vinegar and stir well.
  • Pour in the stock and bring to a simmer. Add the bay, cream and seasoning. Slide in the chicken pieces and scatter over the potatoes, turning everything over a few times so that the potatoes are immersed in the sauce. Put the lid on and place in the oven. After 40 mins, remove from the oven and stir in the mushrooms. Cover again and cook in the oven for 10 mins more until the chicken is cooked through and tender but not completely falling off the bone. You can now turn off the heat, and chill and freeze some or all of it (see freezing tips, below). If eating straight away, cook for 10 mins more, then sprinkle over the herbs and serve.

Nutrition Facts : Calories 736 calories, Fat 46 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 60 grams protein, Sodium 1.74 milligram of sodium

SMOKY BLACK BEANS



Smoky Black Beans image

My daughter and I love the black beans found at a popular fast food chicken restaurant, but I could not find a recipe for that particular taste. I think I came pretty close with this one. A little spicy, a little sweet but oh, so good!!! These beans go great with almost any meat but are especially good with grilled chicken.

Provided by ReneeW.

Categories     Side Dish     Beans and Peas

Time 6h5m

Yield 8

Number Of Ingredients 7

1 pound dry black beans, soaked overnight
4 teaspoons bacon drippings
1 onion, chopped
2 teaspoons hickory-flavored liquid smoke
2 tablespoons dark molasses
½ cup packed brown sugar
4 slices pickled jalapeno peppers

Steps:

  • Drain the black beans from their soaking water and place in a slow cooker. Fill with enough fresh water to cover them. Cover and set to High.
  • Heat bacon drippings in a skillet over medium heat. Add onions; cook and stir until tender. Stir this into the beans along with the brown sugar, liquid smoke, molasses and jalapeno slices. Stir to blend, then cover and cook on High for 5 to 6 hours, or until beans are tender.

Nutrition Facts : Calories 277.3 calories, Carbohydrate 49.5 g, Cholesterol 2.4 mg, Fat 4.3 g, Fiber 11.6 g, Protein 11.7 g, SaturatedFat 1.3 g, Sodium 44.7 mg, Sugar 16.7 g

CHICKEN BREASTS WITH BLACK BEANS AND SMOKED BACON STEW



Chicken Breasts With Black Beans and Smoked Bacon Stew image

Provided by Marian Burros

Categories     dinner, lunch, one pot, soups and stews, main course

Time 45m

Yield 4 servings

Number Of Ingredients 12

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

Steps:

  • 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.
  • Slice carrots, tomatoes and onion in a food processor with steel blade.
  • Mince garlic in processor to make 1 tablespoon.
  • 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.
  • Meanwhile remove chicken from bones.
  • When soup is ready, add oregano leaves, pepper and chicken and cook just long enough to heat chicken.
  • Spoon stew into bowls; garnish with hot chili flakes and cheese.

Nutrition Facts : @context http, Calories 531, UnsaturatedFat 10 grams, Carbohydrate 48 grams, Fat 19 grams, Fiber 19 grams, Protein 43 grams, SaturatedFat 7 grams, Sodium 572 milligrams, Sugar 5 grams, TransFat 0 grams

SMOKY CHICKEN, BEAN & KALE STEW



Smoky chicken, bean & kale stew image

Enjoy this chicken, bean and kale one-pot for a hearty family stew with a smoky paprika flavour. Serve with some crusty garlic bread to soak up the juices

Provided by Cassie Best

Categories     Dinner

Time 1h35m

Number Of Ingredients 15

1 tbsp olive oil
8 boneless and skinless chicken thighs
80g cubed pancetta or smoky bacon lardons
1 large red onion
4 garlic cloves
2 tsp smoked paprika
2 bay leaves
1 tbsp red wine vinegar
2 x 400g can plum tomatoes
1 tsp caster sugar
1 chicken stock cube
400g can cannellini or butter beans, drained
100g kale, stripped from the stalk and roughly chopped
garlic bread, to serve
drizzle of extra virgin olive oil (optional)

Steps:

  • Heat the oil in a large casserole pan. Tip in the chicken and cook for a few minutes each side until golden brown - do this in batches so you don't overcrowd the pan. Remove the chicken and set aside.
  • Put the pancetta in the pan and cook for 5 mins until starting to crisp. Push to one side and add the onion, cooking until softened, about 8 mins. Stir in the garlic and cook for another 1 min.
  • Add the paprika, bay, vinegar, tomatoes and sugar, then crumble in the stock cube. Add two cans full of water (800ml), season well and return the chicken to the pan. Cover and simmer over a low heat for 30 mins - bubbles should only break the surface now and then.
  • Uncover the pan and cook for another 30 mins until the stew has reduced to a rich broth. The tomatoes should have brokendown by now, but if they're still quite chunky, squash them with the back of a wooden spoon. Use two forks to pull apart the larger chunks of chicken.
  • Stir the beans and kale into the stew, cover with a lid and cook for 5 mins to wilt the kale and heat the beans through. Serve in deep bowls with chunks of garlic bread and a drizzle of good extra virgin olive oil, if you like. To freeze the stew, leave to cool completely, then transfer to a freezerproof container. Will keep for up to three months. Defrost thoroughly, then reheat until piping hot.

Nutrition Facts : Calories 403 calories, Fat 17 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 13 grams sugar, Fiber 8 grams fiber, Protein 36 grams protein, Sodium 1.6 milligram of sodium

CRAB AND BLACK BEANS



Crab and Black Beans image

Provided by Marian Burros

Categories     dinner, main course

Time 30m

Yield 4 servings

Number Of Ingredients 15

2 tablespoons olive oil
1/2 pound chopped onion (1 3/4 cups)
1 large clove garlic, minced
1/2 jalapeno pepper, minced
2 teaspoons ground cumin
1 teaspoon ground coriander
1/4 teaspoon hot pepper flakes
2 pounds plum tomatoes, diced
2 tablespoons tomato paste
2 tablespoons white vinegar
1 tablespoon chopped fresh oregano
1/4 teaspoon salt, optional
2 cups cooked black beans
1 pound fresh crabmeat
3 tablespoons chopped fresh cilantro

Steps:

  • Heat oil in nonstick skillet and saute onion, garlic and jalapeno until onion softens.
  • Stir in the cumin, coriander and hot pepper and stir for 20 seconds.
  • Add the tomatoes, tomato paste, vinegar, oregano and salt, and cook about 5 minutes, until tomatoes soften.
  • Add the black beans and crabmeat and cook to heat through. To serve, sprinkle with cilantro and serve with corn bread.

Nutrition Facts : @context http, Calories 356, UnsaturatedFat 7 grams, Carbohydrate 40 grams, Fat 9 grams, Fiber 13 grams, Protein 32 grams, SaturatedFat 1 gram, Sodium 721 milligrams, Sugar 10 grams, TransFat 0 grams

SOUP OF BLACK BEANS AND SMOKED CHICKEN



Soup of Black Beans and Smoked Chicken image

Make and share this Soup of Black Beans and Smoked Chicken recipe from Food.com.

Provided by Tuck Burnette

Categories     Low Cholesterol

Time P1DT2h

Yield 6-8 serving(s)

Number Of Ingredients 17

1 lb black beans
2 boneless skinless chicken breast halves
salt and pepper
olive oil
hickory chips or apple wood chips
8 bacon, slices cut into 1/4-inch batons
1 large onion, diced
4 celery ribs, well-trimmed, diced
2 finely chopped garlic cloves
2 -4 bay leaves
1 teaspoon dried thyme
1 teaspoon dry basil
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon dry oregano
1/2 teaspoon mustard powder
6 cups homeade chicken stock

Steps:

  • Rinse and file over beans. Soak in water to cover amply overnight. Drain, when ready to proceed.
  • Remove tender from each chicken breast, and set aside for another purpose. Season chicken with salt, pepper and olive oil, put on a round, French rack, choosing a skillet, of sufficient size, that the rack can sit upon it, without sinking.
  • Put the wood chips in the skillet. Put on a burner, and set to high. Heat until they begin to smoke. Heat oven to 450 degrees. Place chicken on skillet, cover with a double or triple layer of aluminum foil.
  • Place into the oven and allow to bake and smoke for 10 minutes. Remove, uncover, and set aside. While the soup cooks, cut the chicken breasts into thin julienne strips, and set aside.
  • Put a tablespoon of oil into a suitable soup pot or oven, and add the bacon and a little pinch of salt. Cook crisp, stirring often. Add the onions, celery. Cook till lightly gold. Stir in the garlic and bay leaves, stirring for a moment, then add the spices.
  • When they begin to toast lightly, add the drained black beans and the chicken stock.
  • Cook gently until the beans are tender. Season with salt and pepper. Retrieve one-fourth of the soup and purée it in a food mill or food processor. Return to the pot, and add the chicken, simmer for just a few moments to marry the flavors, but do not let the chicken overcook.
  • Send in hot bowls, or send out in a warm tureen.

Nutrition Facts : Calories 300.2, Fat 9.4, SaturatedFat 2.7, Cholesterol 39.6, Sodium 501.9, Carbohydrate 30.6, Fiber 7.8, Sugar 5.4, Protein 23.1

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