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