Spanish Chicken With Beans Recipes

SPANISH CHICKEN WITH RICE AND BEANS(6 WW POINTS)

Steps:

• Spray large nonstick saucepan with Pam, place over med-high heat 30 seconds.
• Add bell pepper, onions and garlic and cook, stirring frequently, until soft, 5 to 6 minutes.
• Add chicken and cook until browned, 5 minutes. Reduce heat to low.
• Stir in broth and tomato paste. Add rice, beans, tomatoes and black pepper.
• Cover and cook 20 minutes until most of the water has been absorbed.
• Uncover and cook 5 minutes more, stirring occasionally. Serve immediately.
• Makes 4 (1 1/2 c) servings, 6 points per serving.

SPANISH CHICKEN WITH BEANS RECIPE

Steps:

• To make this chicken thigh recipe, heat olive oil in a deep frying pan. Add the chicken thighs skin-side down, skinned and sliced chorizo and onion. Cook the chicken for 5 mins without turning it over to allow the skin to brown, but stir the onion and chorizo.
• Turn the chicken over and add the red pepper, deseeded and cut into chunks, a large garlic clove, peeled and chopped, red pesto (or sun-dried tomato paste), cannellini beans, drained and rinsed, hot chicken stock and a few thyme sprigs.
• Sprinkle smoked paprika on top of the chicken. Bring to the boil, cover and simmer for 25 mins, until chicken is tender.

SPANISH BEANS WITH CHICKEN & CHORIZO

Steps:

• Soak the beans for at least 4 hrs or overnight in a large bowl with plenty of water to cover. Next day, rinse and drain, then put in a large heavy based pan with the onion, paprika, herb bundle and chicken. Pour over enough water or stock to cover, bring to the boil, then reduce the heat, cover and simmer for 45 mins.
• Remove the chicken to a plate, then add the potatoes and chorizo to the pan. Continue cooking for 30 mins until the beans and potatoes are tender.
• Discard the skin and bones from the chicken and tear into large chunks. Return the chicken to the pan with the spinach and simmer for 5 mins.

TUSCAN CHICKEN AND BEANS

Steps:

• In a small bowl, combine the chicken, rosemary, salt and pepper. In a large skillet coated with cooking spray, cook chicken over medium heat until browned., Stir in broth and tomatoes, scraping any brown bits from bottom of pan. Bring to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until chicken juices run clear. Add beans; heat through.

TARA'S SPANISH CHICKEN

Steps:

• Preheat oven to 350°. Place the first 5 ingredients in a large bowl. Combine the remaining ingredients; drizzle over chicken mixture. Toss to coat. Transfer to a 15x10x1-in. baking pan., Bake, uncovered, until chicken juices run clear, 55-60 minutes.

CHICKEN WITH SPANISH-STYLE BUTTER BEANS

Steps:

• Squeeze the garlic out of the skins and whisk together with the oil, lemon zest, juice, smoked paprika and some seasoning in a large bowl. Add the butter beans, peppers, tomatoes and rocket, and give everything a good mix. Divide between lunchboxes. Top with the chicken on one side and crumble over the feta.

CHEESY SPANISH RICE WITH CHICKEN AND BLACK BEANS

Steps:

• In a 12" skillet, heat oil over med. high heat. Add chicken, onion, jalapeño and garlic. Cook,stirring to break up meat until it is no longer pink and vegetables are softened.
• Stir in rice, tomatoes with juice, paste, 1 Cup broth, chilies, cumin, chili powder, salt, and pepper. Bring to a boil, stirring occasionally.
• Reduce heat to low, cover and cook till rice is tender, about 30 minutes.
• Stir in beans and corn and continue cooking, covered, until beans and corn are heated.
• Just before serving, stir in cheese. If needed, stir in some more of the chicken broth.