Stewed Chicken with Butter Beans

Happy Monday Foodies! This weekend was a really busy one for me. I don’t really know how Monday sneaked in, but it did. Where did the weekend go? I feel as though I blinked and the entire weekend just disappeared. On another note, munchkin starts daycare tomorrow and I am both excited and terrified. I am excited because she will have other little ones to mingle with and I am terrified because she will have other little ones to mingle with…lol! 
I knew this day would come but I didn’t expect it to show up so quickly. I hope I don’t do the ugly cry tomorrow. Oh boy! I’ll post a mini update on Wednesday. In preparation for her big day, I bought her some cute clothes and an adorable Dora book bag. I can’t believe I bought my 15 month old munchkin a book bag. Why is she growing up so fast?
Now about food, I managed to cook this awesome dish last week and it was so savory and delicious. I am serious! My husband and I just couldn’t believe how good it was. The flavors and all just made us so food happy. I am telling you guys that you just have to make this. It is so dang on good. Those butter beans were like butter and the gravy was – slap your mama good. The chicken was nice and tender and just blended well with the butter beans. I am telling you that you need to make this.
The recipe to this savory yummy-ness is listed below. Give it a whirl and let me know what you think!
1 lb of Boneless Chicken Thighs
2 tablespoons of Butter
2 tablespoons Olive Oil
2 cups of mixed Bell Peppers, chopped
1 cup of Scallions, chopped
3 cups of canned Lasco Butter Beans or any other brand
Black Pepper
1/2 teaspoon of Habanero Peppers, chopped
2 teaspoons of Corn Starch
1 1/2 cups of water
Marinate chicken and season to taste with salt and pepper.
In a wok, add butter and let melt. Next, add bell peppers, scallions, Habanero peppers and let cook for roughly 7-10 minutes over medium heat. Remove from wok and set aside.
Now, add olive oil to remaining melted butter and add seasoned boneless chicken thighs. Let cook 5 minutes per side. Remove from wok and set aside.
Over low heat, add in water and corn starch. Stir until corn starch dissolves. Add butter beans, bell pepper mix and chicken thighs. Let simmer for 7 minutes over low heat.
Remove from heat and serve!

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