“Cook a large pot. The next day, taste only will improve, ”says Jada de Laurentis about this dish, which she adds fresh vegetables and beans. And you can serve it on the table меньше чем через час. 
Time: 50 мин. Difficulty: Easy Servings: 4 – 6 The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 2 chicken breasts with ribs (approximately 700 gr. Total)
- 1 can (425 gr.) Organic Red Kidney Beans (drain brine and rinse if the beans are not organic)
- 2 tbsp. l olive oil
- 2 sliced celery stalks
- 1 peeled and chopped carrots
- 1 chopped small onion
- Salt and ground black pepper
- 1 can (410 gr.) Chopped tomatoes
- 1 can (400 g) low-content chicken stock salt
- 1/2 tbsp. torn with slices of fresh basil leaves
- 1 tbsp. l tomato paste
- 1 bay leaf
- 1/2 tsp dried thyme leaves
- Rustic bread to serve
Recipes with similar ingredients: chicken breasts, kidney beans, tomatoes, tomato paste, celery, carrots, onions, bread white, basil, bay leaf, thyme
Recipe preparation:
- In a thick-walled pan with a volume of 5.5 liters. warm up on average fire oil. Put celery, carrots and onions. Sauté the vegetables until the onion will not become transparent, about 5 minutes Salt and pepper over to taste. Add tomatoes with juice, chicken stock, basil, tomato pasta, bay leaf and thyme. Put the chicken breasts and push on them so that they plunge into the liquid.
- Bring the liquid in the pan to a boil. Reduce the fire to moderately weak and cook at a low boil without covering the pan lid, almost until the chicken is ready, periodically turning breasts and stirring the mixture for about 25 minutes. Place with forceps Chicken breasts on a work surface and cool for 5 minutes. Throw the bay leaf. Add the beans to the pan and simmer until the liquid does not evaporate so much that the mixture becomes consistency stew, about 10 minutes. Throw skin and bones off chicken breasts. Divide or chop the meat into small pieces. Put it down again chicken in stew. Bring it to a boil. Salt and pepper over to taste. Put the stew in serving bowls and serve with with bread.
