- 1 whole chicken
- 2.5 cups white butter beans
- 3 tablespoons Vegetable oil
- 1 medium Onion
- 5 cloves Garlic
- 1 cup Coriander leaves
- 2 medium Tomatoes
- 4 tablespoons Tomato paste
- 2 cubes MAGGI Chicken Stock
- 1 teaspoon ground cinnamon
Wide Beans Chicken Stew
INGREDIENTS
Wide Beans Chicken Stew with
Wide Beans Chicken Stew with 
- 1 whole chicken
- 2.5 cups white butter beans
- 3 tablespoons Vegetable oil
- 1 medium Onion
- 5 cloves Garlic
- 1 cup Coriander leaves
- 2 medium Tomatoes
- 4 tablespoons Tomato paste
- 2 cubes MAGGI Chicken Stock
- 1 teaspoon ground cinnamon
NUTRITIONAL INFORMATION
Wide Beans Chicken Stew with
Wide Beans Chicken Stew with
- Energy 819 (Kcal)
- Protein 58 (g)
- Total Fat 33 (g)
HOW TO PREPARE
Wide Beans Chicken Stew with
Wide Beans Chicken Stew with
1
Let the chicken boil in water for 45 minutes or until it becomes tender. Remove from water and set aside to cool and reserve the chicken stock . In a different pot bring the beans to boil then cover and simmer on low heat for 2 hours or until they become tender. Strain and set aside.
2
Heat oil in a pot and fry chopped onions for 2 minutes or until it becomes tender then add mashed garlic and sauté for 1 minute.
3
Add coriander and sauté for another minute. Add tomato cubes, tomato paste, 4 cups of chicken stock and MAGGI Chicken Stock cubes. Bring to boil and simmer for 10 minutes.
4
Remove chicken skin and bones and flake the chicken into big flakes.
5
Add chicken flakes, cinnamon powder and beans to the pot. Stir a little and bring to boil then simmer on low heat for 10 minutes.
REVIEWS
Wide Beans Chicken Stew with
