One Pot Chicken and Beans

Gluten Free
Dairy Free
Popular
Health score
49%
One Pot Chicken and Beans
45 min.
4
817kcal

Suggestions


Welcome to a delightful culinary experience with our One Pot Chicken and Beans recipe! This dish is not only a feast for the senses but also a wholesome meal that caters to various dietary needs, being both gluten-free and dairy-free. Perfect for lunch, dinner, or any time you crave a hearty main course, this recipe is sure to become a family favorite.

Imagine tender, juicy chicken thighs simmered to perfection alongside a medley of nutritious black and cannellini beans, all infused with aromatic spices like cumin and oregano. The vibrant colors of chopped carrots and celery add a fresh crunch, while the diced green chilies bring a subtle kick that elevates the dish to new heights. With a total preparation and cooking time of just 45 minutes, you can easily whip up this satisfying meal even on the busiest of days.

Not only is this dish popular for its rich flavors and comforting textures, but it also packs a punch with 817 calories per serving, making it a filling option for those looking to enjoy a hearty meal. Whether you're serving it to family or friends, the One Pot Chicken and Beans is sure to impress and leave everyone asking for seconds. So grab your Dutch oven and get ready to create a delicious, one-pot wonder that will warm your heart and satisfy your taste buds!

Ingredients

  • 30 ounce black beans canned
  • 24 ounces chicken thighs bone-in
  • 30 ounce .5 can cannellini beans pureed canned
  • medium carrots chopped
  •  celery stalks chopped
  • 1.5 cups chicken broth 
  •  garlic clove minced chopped (I use the in the jar)
  • ounce pepper flakes diced green canned
  • tablespoon ground cumin 
  • teaspoon oregano dried
  • 0.3 teaspoon pepper dried red crushed
  • servings salt and pepper 
  • Tablespoon vegetable oil 

Equipment

  • bowl
  • pot
  • dutch oven

Directions

  1. In a large Dutch oven or heavy pot, heat oil over medium-high. Season chicken with salt and pepper and place, skin side down, in pot. Cook until golden brown on both sides, 10 to 12 minutes total.
  2. Remove chicken from pot and set aside.
  3. Pour off all but 1 tablespoon fat from pot; add garlic,carrots celery and seasonings and saute until tender.Stir in broth and pureed cannellini beans, stir to incorporated then add black beans, green chilies and chicken. Bring to a boil, then reduce heat to low. Cover and simmer for 30 minutes.
  4. Let stand, covered, for 10 minutes before serving.
  5. Serve in bowls with biscuits for dipping.

Nutrition Facts

Calories817kcal
Protein26.38%
Fat31.13%
Carbs42.49%

Properties

Glycemic Index
48.46
Glycemic Load
11.42
Inflammation Score
-10
Nutrition Score
40.713043542012%

Flavonoids

Apigenin
0.06mg
Luteolin
0.05mg
Kaempferol
0.08mg
Myricetin
0.04mg
Quercetin
0.1mg

Nutrients percent of daily need

Calories:816.55kcal
40.83%
Fat:29.3g
45.08%
Saturated Fat:7.35g
45.97%
Carbohydrates:89.97g
29.99%
Net Carbohydrates:59.63g
21.68%
Sugar:3.06g
3.4%
Cholesterol:143.45mg
47.82%
Sodium:1120.83mg
48.73%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:55.87g
111.73%
Fiber:30.33g
121.33%
Vitamin A:5498.77IU
109.98%
Folate:333.96µg
83.49%
Iron:11.63mg
64.62%
Manganese:1.2mg
59.79%
Phosphorus:560.83mg
56.08%
Magnesium:193.36mg
48.34%
Vitamin B1:0.69mg
46.25%
Selenium:30.43µg
43.46%
Vitamin B3:8.67mg
43.34%
Vitamin B6:0.83mg
41.34%
Vitamin C:33.01mg
40.01%
Potassium:1279.94mg
36.57%
Zinc:4.49mg
29.93%
Copper:0.6mg
29.76%
Vitamin B2:0.42mg
24.46%
Calcium:239.11mg
23.91%
Vitamin B5:2.14mg
21.37%
Vitamin K:20.22µg
19.26%
Vitamin B12:0.94µg
15.72%
Vitamin E:1.16mg
7.74%
Source:Tidy Mom