How to make Slow Cooked Chicken with Kidney Beans -
Chicken and kidney bean stew.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Chicken on Bone, Kidney Beans (राजमा)
Cuisine : Fusion
Course : Main Course Chicken
For more recipes related to Slow Cooked Chicken with Kidney Beans checkout Murgh Dumdar, Chicken Rendang, Dahi Methi Murgh, Patiala Chicken . You can also find more Main Course Chicken recipes like Honey and Lemon Chicken on Rice Garlic Chicken Chicken in Black Bean Sauce Adraki Murgh - SK Khazana
Slow Cooked Chicken with Kidney Beans Recipe Card
Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.
Prep Time : 7-8 hour
Cook time : 3-3.30 hour
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Slow Cooked Chicken with Kidney Beans Recipe
Chicken on Bone cut into 8 pieces on the bone 750 grams
Kidney Beans soaked overnight 1 cup
Oil 3 tablespoons
Refined flour (maida) 1/2 cup
Salt to taste
Crushed black peppercorns to taste
Onions 2 medium
Potatoes 3 medium
Carrots 3-4 medium
Tomatoes 2 medium
Garlic cloves 4-5
Red wine 1 cup
Fresh coriander sprigs for garnishing
Red capsicum curls for garnishing
Method
Step 1
Heat oil in a non-stick pan.
Step 2
Put refined flour, salt and crushed peppercorns in a bowl and mix. Coat the chicken pieces with this mixture. Add to the pan and shallow fry on high heat, turning sides, till lightly browned on both sides.
Step 3
Quarter onions and potatoes. Roughly chop carrots.
Step 4
Quarter tomatoes and place them in a mixer jar and grind with garlic to a smooth paste.
Step 5
Drain and put the chicken pieces into a bowl.
Step 6
Add onions to the oil remaining in the pan and sauté till soft. Add carrots, quartered potatoes, drained red kidney beans and 2-2½ cups water. Cover and cook on high heat for 15-20 minutes.
Step 7
Add fried chicken pieces and mix well. Add red wine and mix well. Add ground paste and mix well. Adjust salt and crushed peppercorns and mix well. Cover and cook on low heat for 2½ -3 hours.
Step 8
Transfer the chicken into a serving bowl, garnish with coriander sprigs and capsicum curls and serve immediately.
Nutrition Info
Calories : 3016 Kcal
Carbohydrates : 255.6 gm
Protein : 378 gm
Fat : 53.5 gm
Other : Vitamin B12- 2.8mcg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
