Appetizers / Soups / Salads

Mixed Bean and Chicken Stew (serving = 1 cup) is for Dinner.

Mixed Bean and Chicken Stew (serving = 1 cup) takes 15 minutes to prepare.

Mixed Bean and Chicken Stew (serving = 1 cup) takes 240 minutes to cook.

Mixed Bean and Chicken Stew (serving = 1 cup) makes 10 servings.

The ingredients for Mixed Bean and Chicken Stew (serving = 1 cup) are:

1/2 Roasted Chicken
1/4 cup dry Navy Beans
1/4 cup dry Chickpeas
1/4 cup dry Pearl Barley
1/4 cup dry Wild Rice
1/4 cup dry Farro
1/4 cup other dry bean of choice, or double bean above, or add quinoa
2 - 3 tsp Cumin
1 - 2 tsp Oregano
1 tsp Cayenne Pepper
1 tsp Smoked Paprika
2 - 4 cups broth (depends on desired thickness)
1/2 tsp salt (can add more if you prefer)

Optional ingredients
Carrots
Potatoes
Green Beans

Optional toppings
Avocado
Red onion
Cheese
Tortilla Chips

Here is how you make Mixed Bean and Chicken Stew (serving = 1 cup):

Combine dry beans and rice in pot. Cover with 6 cups water. Boil for 10 minutes then simmer for another 90+ minutes till all beans and rive are soft (not too soft or it will become mush). Drain water and rinse well with water and set aside.Option 1 - 2 uncooked chicken breasts. Add chopped chicken breasts to beans about 20 minutes before finished.Option 2 - 1/2 pre-cooked de-skinned & chopped whole roasted chicken from the store. Add when broth is added.Saut? chopped onions & celery in EVOO when nearly translucent add minced garlic, cumin, cayenne pepper and smoked paprika. Saut? another few minutes. Add beans to mixture and stir. Add 1 - 2 cups low sodium vegetable or chicken broth. Heat till warm. Taste and add salt as desired.

The nutritional information for Mixed Bean and Chicken Stew (serving = 1 cup) is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 174.2

• Total Fat: 6.4 g
• Cholesterol: 40.0 mg
• Sodium: 552.1 mg
• Total Carbs: 20.1 g
• Dietary Fiber: 5.1 g
• Protein: 13.2 g

The dietary needs meet for Mixed Bean and Chicken Stew (serving = 1 cup) is Low Fat