Enjoy this flavor-packed dish that is both filling and inexpensive. The fiber-rich white beans not only add body to the dish but also provide additional protein alongside the chicken.
1. In a large pot, add the olive oil, garlic, and onion. Sauté over medium heat until the onions begin to turn translucent, about 3-5 minutes. Add the celery and bell peppers and sauté until they begin to soften.
2. Place the chicken thighs into the sautéed vegetables.
3. Add the soaked beans, a handful of parsley, creole seasoning, oregano, smoked paprika, some cracked pepper, and 6 cups of water to the large pot. Stir gently to distribute the spices only.
4. Cover the pot and bring to a boil over high heat. Once boiling, turn the heat down to low and let simmer for 2 hours.
5. After 2 hours, test the beans to make sure they are soft. Remove the chicken thighs and shred the meat. Remove bones if using bone-in thighs. Using a large spoon, smash the beans against the side of the pot to help thicken the liquid. Return the shredded chicken to the pot and top with fresh parsley.
Dry navy beans can be substituted for canned beans. If using canned beans, reduce the water to 3 cups and use 3 cans of beans.
This recipe is a great use of leftover rotisserie chicken. Simply replace the raw chicken thighs with cooked chicken.
Per Serving: Calories: 115, Saturated Fat: 1g, Sodium: 417mg, Total sugars: 2g, Fiber: 2g, Protein: 13g
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