طبخ مع حماتي طبخت الفاصوليا و الدجاج

Ingredients

• 2 cups Dried White Beans (soaked overnight, drained and rinsed)
• 500 g Chicken Thighs (boneless, skinless, cut into bite‑size pieces)
• 400 g Tomato Puree (or crushed tomatoes)
• 4 units Garlic Cloves (minced)
• 1 bunch Fresh Cilantro (roughly chopped, stems included)
• 2 tablespoons Ghee (Clarified Butter) (for sautéing)
• 200 g Small Pasta (Elbow or Ditalini) (uncooked)
• 2 cups Long Grain Rice (rinsed until water runs clear)
• 1 teaspoon Salt (adjust to taste)
• ½ teaspoon Ground Black Pepper (freshly ground)
• 1 teaspoon Paprika (sweet or smoked, optional)
• ½ teaspoon Cumin Powder

Instructions

1. Soak the Beans

   Place the dried white beans in a large bowl, cover with plenty of water and let soak for at least 8 hours or overnight. Drain and rinse before cooking.

   Time: PT10M

2. Prepare Aromatics

   Finely mince the garlic and roughly chop the cilantro (including tender stems). Set aside.

   Time: PT5M

3. Cook the Beans

   In the large stockpot, add the soaked beans and fresh water (enough to cover by 2 inches). Bring to a boil, then reduce to a gentle simmer, partially cover, and cook until beans are just tender, about 45 minutes.

   Time: PT45M

   Temperature: Medium simmer

4. Sauté Chicken

   While beans are cooking, heat ghee in a skillet over medium‑high heat. Add the chicken pieces, season with salt, pepper, paprika, and cumin, and sauté until lightly browned, about 5 minutes per side.

   Time: PT10M

   Temperature: Medium‑high

5. Add Tomato Sauce

   Stir the tomato puree into the skillet with the chicken, add the minced garlic, and cook for 5 minutes, allowing the sauce to thicken slightly.

   Time: PT5M

   Temperature: Medium

6. Combine Beans, Chicken, and Sauce

   Transfer the sautéed chicken and tomato mixture into the pot with the partially cooked beans. Add the chopped cilantro, stir gently, and let the whole mixture simmer uncovered for 15 minutes so flavors meld.

   Time: PT15M

   Temperature: Medium low

7. Cook Pasta

   In a separate pot, bring salted water to a boil, add the small pasta and cook al dente according to package directions (usually 8‑10 minutes). Drain and set aside.

   Time: PT10M

   Temperature: Boiling

8. Prepare Rice

   Rinse the rice until water runs clear. In a saucepan, combine rice with 2 cups water, a pinch of salt, and bring to a boil. Reduce heat, cover, and simmer for 18 minutes until water is absorbed. Remove from heat and let stand 5 minutes.

   Time: PT20M

   Temperature: Medium

9. Finish the Stew

   Add the cooked pasta to the bean‑chicken stew, stir gently, and if the consistency is too thick, incorporate a little reserved pasta water. Simmer for another 5 minutes.

   Time: PT5M

   Temperature: Medium low

10. Serve

    Plate a generous portion of the stew alongside a mound of fluffy rice. Garnish with extra fresh cilantro if desired.

    Time: PT5M

Nutrition Facts

Calories

620

Protein

30 g

Carbohydrates

80 g

Fat

20 g

Fiber

12 g

Ingredient Substitutions

• Instead of Dried White Beans: Canned white beans (use 3 cups, drained)
• Instead of Chicken Thighs: Chicken breast, Turkey thigh
• Instead of Tomato Puree: Fresh ripe tomatoes, blended
• Instead of Garlic Cloves: Garlic paste (1 tsp)
• Instead of Fresh Cilantro: Parsley
• Instead of Ghee (Clarified Butter): Olive oil, Unsalted butter
• Instead of Small Pasta (Elbow or Ditalini): Orzo, Small shells
• Instead of Long Grain Rice: Basmati rice, Brown rice
• Instead of Paprika: Cayenne pepper (¼ tsp)

Equipment Needed

• Large Stockpot
• Skillet or Frying Pan
• Wooden Spoon
• Colander
• Measuring Cups and Spoons
• Knife
• Cutting Board
• Lid for Stockpot

Critical Steps — Do Not Skip

• Soaking the beans overnight to ensure they become tender.
• Browning the chicken pieces before adding tomato sauce.
• Simmering the combined stew long enough for flavors to meld.
• Cooking pasta al dente and adding it at the end to avoid over‑cooking.

Chef Tips from the Video

• Add a splash of lemon juice just before serving for a bright finish.
• Use fresh cilantro stems; they hold flavor better than leaves alone.
• For extra richness, finish the stew with a drizzle of extra‑virgin olive oil.

Troubleshooting

Storage

Refrigerator: Store stew and rice in separate airtight containers for up to 3 days.

Freezer: Freeze the stew (without rice) in a freezer‑safe bag for up to 2 months; reheat gently.

Room temperature: Do not leave at room temperature longer than 2 hours.

Make-Ahead Tips

• Soak and pre‑cook the beans a day ahead; store cooked beans in the fridge.
• Prepare the tomato‑garlic sauce and keep it refrigerated; combine with chicken and beans on the day of serving.
• Cook rice and pasta separately and reheat gently before serving.

Frequently Asked Questions