White Beans with Chicken

Spanish recipes





These White Kidney Beans with Chicken, in addition to being delicious, are very easy to prepare, since everything is done in a saucepan. Start by sautéing the chicken over low heat in a succulent broth of mushrooms, onions, tomatoes and white beans, until they are tender and full of flavor. At the end, serve in cups with white rice or crusty bread, and voila! Enjoy a hot family meal.


Ingredients Preparation Share


  • 0.5 cup of GOYA Organics olive oil
  • 900 grams of skinless and boneless chicken (breast or thighs), cut into 1.9 cm pieces.
  • 1 pinch of Adobo with GOYA pepper
  • 226 grams of white, stemmed, and sliced ​​mushrooms
  • 0.75 grams chopped onion
  • 1 teaspoon minced garlic or 2 cloves garlic,
  • 0.5 cup of wine
  • 2 cup of Blackeyed beans
  • 1 large tomato
  • 1 teaspoon fresh tarragon, finely chopped
  • 2 tablespoons finely chopped fresh parsley


  1. Heat oil in a medium saucepan or Dutch oven over medium-high heat. Season the chicken with the Adobo and cook, turning occasionally until golden brown on all sides, approx. 8 minutes. Once the chicken is browned, transfer it to a plate. Add the mushrooms, onion, and garlic to the same pot and cook, stirring occasionally, until the onions are soft and translucent, and the moisture in the mushrooms evaporates, for about 10 more minutes.
  2. Pour the wine into the pot and cook well, removing the golden pieces with a wooden spoon. Boil until less than 1 tablespoon of wine remains, about 5 minutes. Add and mix the beans (with the liquid from the can), the tomato and the tarragon. Place the reserved chicken pieces in the pot on the beans, and bring the bean mixture to a boil. Reduce heat to medium-low. Cover and simmer, stirring occasionally, until chicken is cooked through, approx. 20 minutes.
  3. Top with parsley and serve hot.

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