easy chicken beans

     A little before 11am?! The husband would be arriving in an hour and  the chicken intended for lunch was still inside the fridge, whole and untouched!  Oh no!  I had to rush planting those seeds and stop clicking my mouse! hehe.  And oh yes, I had to prepare something easy, with the ingredients available in the pantry!  And so finding a can of cooked red beans and a small can of green peas in the cabinet, a few tomatoes in the fridge, I knew I'd be fine.
   

     But still I had to cut and clean the chicken. Separate and keep the breast part that hubby asked me to, for his own recipe tomorrow, which happen to be his kitchen day also. He loves to cook too! And invents his own recipes also. In fact, he appointed himself as in-charge of the kitchen on Sundays and I willingly obliged. Who wouldn't?  :-)

     Last night, he talked about this 'invention' running on his mind for a couple of days already. I know he has to do something about it and I'm curiuos. But that can wait until tomorrow. I had to cook our lunch first.

easy chicken and beans recipe

   

     When I'm in a hurry like this morning, and time is limited, this easy dish usually comes first on my mind and I never go wrong, at least, not yet.  Sometimes I use fresh green beans, or leeks or celery stalks, or whatever I have at hand. Sometimes I use pork or beef or mixed.  But I don't, actually, know how to call this recipe. Hubby calls it 'alla arrosto-alla stew'. I'll just call this one, easy chicken and beans. A very versatile dish for me, and very tasty, too.  One thing I've noted though, when cooking this kind of dish, try and adjust the taste when it's almost done.

Here's the ingredients I used for this dish:

1 whole chicken, minus the breast
1 can cooked red beans
about 1/2 cup of canned green peas
3 small carrots
1 big tomato
1/2 medium onion
1 clove garlic
extravirgin olive oil
a teaspoon of dried chopped rosemary
salt and pepper
1/2 glass white wine

How I did it:

I took off the skin of the whole chicken first.  Cut into serving pieces, cleaned and drained.
Sliced half of a medium sized onion, threw it the pan.
Washed and sliced one big tomato, threw it in the pan.
Crushed and peeled a clove of garlic, threw it in the pan.
Over them, I put the pieces of chicken and placed the pan over medium-high fire.
Poured about 2 tablespoons olive oil.  Sprinkled with dried rosemary, salt and pepper. Tossed a little, just to coat everything with everything and leave them there while peeling, washing and chopping the carrots into about a quarter of an inch. Put the carrots into the pan and tossed it again.
Washed the beans and the green peas and drained them.
When the pan started to sizzle a little, I poured in half a glass of wine.
Let it simmer, uncovered, until about half of the liquid already evaporated then covered it.
Turned the meat once while cooking and added a little water when I thought it was almost dry.
Ten minutes before 12nn, I added the red beans and green peas, gave it another toss.
Adjusted the taste and let it continue to cook, covered
Five minutes after 12nn, hubby and I were seated at the table.  :-)