This is a wonderful one-dish meal that I came across several years ago. I prepare if rather often, because it is easy, very tasty, and makes enough for a second meal. The ingredients are ones you probably already have in your storage pantry. It contains all the food groups recommended for a well-balanced meal, especially if served with a side salad and a crusty bread to soak up all the juices.
I have served this entree when I entertain, and people always comment on the tender chicken and flavorful beans. Any leftovers reheated seem to taste even better because all the seasonings have more time to “marry’.
- 1 broiler/fryer chicken, cut up; or any combination of chicken parts to equal 3-4 pounds
- 1 tablespoon olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 can ( 15 1/2 oz.) Great Northern beans
- 1 can (15 1/2 oz.) Black beans, both cans rinsed and drained
- 1can (28 oz.) diced tomatoes, undrained
- 3 medium carrots, sliced about 1/4 inch thick
- 1 tablespoon instant chicken bouillon
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon pepper
In a large skillet, brown the chicken in oil, a few pieces at a time. Do not crowd the pan as the chicken will not brown nicely. Remove to a platter and set aside.
Saute onion and garlic in drippings remaining in skillet until transparent. Stir in remaining ingredients. Spoon into a large baking dish.
Arrange chicken pieces on top. Cover and bake at 350 degrees for 65-75 minutes or until chicken juices run clear.