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Chicken breast with leek and kidney beans in tomato sauce

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Ingredients for 2 servings:

  • 1 can kidney beans, approx. 260 g
  • 200 g leek
  • 300 g chicken breast
  • 1 tbsp rapeseed oil
  • n. B. herb salt and pepper
  • Paprika powder, sweet
  • 20 g tomato paste
  • 250 ml tomatoes, pureed
  • 100 ml vegetable stock
  • 1 tsp pesto (lovage pesto)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Briefly rinse the kidney beans in a sieve and let them drain. Trim and wash the leek and slice into thin rings. Rinse the chicken breast, pat dry, and cut into cubes. Heat the rapeseed oil in a pan and brown the chicken. Add the leek rings and tomato paste and sauté everything. Season with salt, pepper, and paprika. Stir in the kidney beans and deglaze with the passata. Simmer everything over low heat for about 15 minutes. Pour in the stock and stir in the lovage pesto. Stir occasionally. Serve with rice or baguette. My tip: Add 100 ml of white wine.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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