Spanish Chicken with White Beans
Loaded with flavor and fiber, this hearty, one-pan dish is on the table in under an hour, making it a good dinner option for those busy weeknights. Serve with a side of steamed rice and a small side salad for a truly balanced and satisfying meal! This recipe makes 4 servings.
PREP TIME
10 minutes
COOK TIME
45 minutes
Ingredients
1 1/2 pounds bone-in, skin-on chicken thighs
1 yellow onion, chopped
1 tablespoon olive oil
1 red bell pepper, seeded, cored and chopped
2 large garlic cloves, minced
1 tablespoon sun-dried tomato paste
1 15-ounce can of cannelini beans, rinsed and drained
1 1/2 cups chicken stock
3 fresh thyme sprigs
1 teaspoon smoked paprika
Salt and pepper, to taste
1 yellow onion, chopped
1 tablespoon olive oil
1 red bell pepper, seeded, cored and chopped
2 large garlic cloves, minced
1 tablespoon sun-dried tomato paste
1 15-ounce can of cannelini beans, rinsed and drained
1 1/2 cups chicken stock
3 fresh thyme sprigs
1 teaspoon smoked paprika
Salt and pepper, to taste
Directions
Preheat your oven to 375 F.
Heat a large, oven-proof skillet to medium-high and add oil. Add chicken thighs, skin side down and cook for 7-8 minutes until the skin is brown and crispy. You do not need to cook the chicken through at this point; it will finish cooking in the oven. Remove chicken from pan and set aside. Add onion and pepper; cook for five minutes. Add garlic and cook for one minute more. Add stock and the sun-dried tomato paste and bring to a boil, making sure to scrape up the brown bits from the bottom of the pan with the back of a wooden spoon. Turn off the heat and add beans and thyme sprigs; stir to combine. Nestle chicken back into the pan, skin side up. Sprinkle paprika on top of the chicken.
Put chicken in the oven and roast for 30-35 minutes, or until the chicken's juices run clear. Remove from heat and serve immediately.
Heat a large, oven-proof skillet to medium-high and add oil. Add chicken thighs, skin side down and cook for 7-8 minutes until the skin is brown and crispy. You do not need to cook the chicken through at this point; it will finish cooking in the oven. Remove chicken from pan and set aside. Add onion and pepper; cook for five minutes. Add garlic and cook for one minute more. Add stock and the sun-dried tomato paste and bring to a boil, making sure to scrape up the brown bits from the bottom of the pan with the back of a wooden spoon. Turn off the heat and add beans and thyme sprigs; stir to combine. Nestle chicken back into the pan, skin side up. Sprinkle paprika on top of the chicken.
Put chicken in the oven and roast for 30-35 minutes, or until the chicken's juices run clear. Remove from heat and serve immediately.
Looking for inspiration? Try these recipes:
Slow Cooker Ropa Vieja
Chicken Meatball and Veggie Soup
Beet Salad with Red Onions, Apples and Walnuts
