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Potato and bean pan with chicken

updated

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Ingredients for 4 servings:

  • 200 g broad beans
  • 200 g chicken fillet(s)
  • 800 g potatoes
  • 3 bell peppers, colored
  • 2 onions, red
  • 100 ml vegetable stock
  • olive oil
  • salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Peel and chop the potatoes, then boil them in salted water for 10 minutes and set aside. Boil the beans in salted water for 5 minutes and drain. Chop the chicken and fry in olive oil. Remove from the pan and season with salt and pepper. Fry the potatoes in the pan until golden brown. Add the diced bell peppers and onions to the potatoes along with the beans and sauté briefly. Deglaze everything with the vegetable stock and simmer for a few minutes. Add the meat back in and heat through.

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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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