John Myers
Chicken Stew with Chili Beans
The perfect chicken stew with chili beans recipe with a picture and simple step-by-step instructions.
- 1 tbsp Olive oil
- 1 Pc. Garlic clove, finely chopped
- 75 g Diced bacon
- 1 bunch Spring onion, cut into rings
- 1 tsp Chopped rosemary
- 500 g Chicken breast fillets
- 0,5 tsp Celery salt
- 125 ml White wine
- 400 g Chopped canned tomatoes
- 2 st Bay leaves
- 0,5 tsp Sugar
- 400 g Canned Mexican Chili Beans
- Salt pepper
- Sweat the garlic, diced bacon, rosemary and spring onion in the heated oil for about 2 minutes.
- Cut the meat into bite-sized cubes and fry them. Deglaze with white wine, bring to the boil and then turn down to medium heat. Add chopped tomatoes, celery salt, bay leaves and sugar. Cover and simmer for about 20 minutes.
- Add the chilli beans with their juice. Season to taste with salt and pepper. When the beans are warm, they can be served.
- This fits e.g. rice or bread. Instead of chili beans, you can also use canned white beans. But then let these drain off.
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