It's that time of year when broths, stews and soups are much appreciated. This is delicious dish that can be served as a main course, or as an appetizer. As a side dish, serve it with rice and let it soak up the bean broth.
We loved this white bean and chicken broth, but it's also good to know that it can be eaten during the summer months because it is not too heavy. Accompanied by white rice and cabbage salad with cilantro and lime, this will be a very complete and nutritious dinner.
Okay, it's time to spill the beans (no pun intended); we now live on the Canary Islands so the temperature here is warm to hot all year round, but I do have to thank my wife for her encouragement to make this recipe. I was a little skeptical, but she insisted the whole family would love it, regardless of the temperature here, and she was right. I made this today and I thought I was going to have to freeze at least half of it. Well, I was wrong because we ate every last bite.
Ingredients:
2 tablespoons of olive oil
8 skinless chicken thighs
2 chopped onions
2 cloves of garlic, minced
1 teaspoon of dried thyme
600 ml of chicken broth
800g of cooked long white beans
handful of parsley
8 skinless chicken thighs
2 chopped onions
2 cloves of garlic, minced
1 teaspoon of dried thyme
600 ml of chicken broth
800g of cooked long white beans
handful of parsley
Instructions:
1. Heat the oil in a large pot with a lid, put the chicken and sauté, add the onions, garlic and thyme, and fry for 2 more minutes. Pour in the broth, and 150 ml of water, season with salt and pepper.
2. Bring to boil and cook for 40 minutes, half covered, until the chicken is done.
3. Spread the beans in the casserole and heat briefly. chop the parsley and sprinkle it on top before serving