Small White Beans Chicken | GOYA

Starters & Salads

Small White Beans & Chicken

This one-pot meal of Small White Beans and Chicken is comfort food at its best. Sautéed chicken simmers in a hearty broth of mushrooms, onions, tomatoes and GOYA® Small White Beans until meltingly tender and fully flavored. Serve in bowls with white rice or crusty bread for a warming family meal.

Serves 8

Prep time: 15 min.

Total time: 1 hr.

Ingredients

¼ cup GOYA® Extra Virgin Olive Oil

2 lbs. bone-less, skinless chicken pieces (like breast and/or thighs), cut into ¾” pieces

GOYA® Adobo All-Purpose Seasoning with Pepper, to taste

½ lb. white button mushrooms, stemmed and sliced (about 3 cups)

¼ medium yellow onion, finely chopped

1 tsp. GOYA® Minced Garlic, or 2 cloves garlic, finely chopped

½ cup dry white wine

2 cans GOYA® Small White Beans

1 large tomato, seeded and chopped

1 tsp. finely chopped fresh tarragon

2 tbsp. finely chopped fresh parsley

Directions

1. Heat oil in medium, heavy pot or Dutch oven over medium-high heat. Season chicken with Adobo. Cook, flipping occasionally, until golden brown on all sides, about 8 minutes. Transfer chicken to plate. Add mushrooms, onions and garlic to same pot. Cook, stirring occasionally, until onions are soft and translucent and moisture from mushrooms evaporates, about 10 minutes more.
2. Pour wine into pot; bring to boil, scraping up any browned bits with wooden spoon. Boil until all but 1 tbsp. wine remains, about 5 minutes. Stir in beans (with the liquid from the can) tomato and tarragon. Nestle reserved chicken pieces in pot on top of beans; bring bean mixture to boil. Reduce heat to medium low. Simmer, covered, stirring occasionally, until chicken is cooked through, about 20 minutes.
3. Sprinkle with parsley; serve warm.

Watching Your Sodium Intake?

Low Sodium Black Beans

Try this great recipe with Goya’s reduced sodium products.

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