Chicken and Beans
This simple one-pot dinner mixes kidney beans and chicken in a savory tomato sauce.
- Prep: 15 min
- Cook: 45 min
- Total: 1 hr
- Servings: 6
- Cuisine: American
- Difficulty: Easy
- Cost: $1.65/serving
Dietary
- Gluten-Free
- Dairy-Free
- Nut-Free
- Soy-Free
- Egg-Free
- Low-Sugar
- Low-Carb
Tags
- one-pot
- quick
- healthy
- comfort food
- savory
- budget-friendly
Ingredients
- 15 ounce kidney beans (low-sodium)
- 1 clove garlic
- 1 onion (medium)
- 5 chicken thighs
- 8 ounce tomato sauce (low-sodium)
- 0.25 cup vinegar
- 1 teaspoon sugar
- 0.5 teaspoon salt (to taste)
- 0.25 teaspoon pepper (to taste)
Instructions
- Drain and rinse kidney beans.
- Crush garlic.
- Dice onion.
- Dice chicken thighs.
- In large pot, cook chicken thighs until half done.
- Add tomato sauce, vinegar, onion, garlic, sugar, salt, and pepper.
- Simmer for about 30 to 40 minutes or until chicken is tender.
- Add kidney beans and simmer for 5-10 more minutes.
Notes
Cider, white, and Japanese wine vinegars differ in flavor. Try other vegetables. Dry beans may be used. See package for cooking directions.
Nutrition (per serving)
- Calories: 196
- Protein: 18.6 g
- Carbohydrates: 16.1 g
- Fat: 6.7 g
- Fiber: 4.9 g
- Sodium: 287 mg
- Saturated Fat: 1.7 g
- Sugar: 4.5 g
- Cholesterol: 75 mg