Smokey Pablano Cannellini Beans & Chicken

Smokey Pablano Cannellini Beans & Chicken

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Some dishes don’t need much explanation!  This is one of those recipes~~with some leftover grilled chicken breasts, I decided to cut them into chunks, open a few cans of cannellini beans, then start tossing in good fresh tomatoes, diced poblanos and lotsa smoked paprika~~what I got was a deliciously rich and hearty shhhhoup that ate like a stew!  Fixed a big cast iron skillet of crispy buttermilk cornbread, and felt like I was dining on a farm table in a peasant Croatian village!

Smokey Pablano Cannellini Beans & Chicken

Serves: 4-6

What you need:

5 tbl olive oil

4 garlic cloves chopped

1 medium shallot chopped

1 large poblano pepper diced

3 cans of cannellini beans

1-2 cups chicken broth

1 tsp cumin

1 tsp smoked paprika

½ tsp sea salt

1 tsp coarse ground pepper

1 cup sliced cherry tomatoes

1 ½ cups large chunk pieces of cooked chicken

¼ chopped Italian parsley (garnish)

½ cup freshly grated parmesan cheese

Smokey Pablano Cannellini Beans & Chicken

What you do:

In a heavy pot over medium heat, put oiive oil, garlic, shallots, and chopped poblano and sauté about 3 minutes.  Add the beans (including broth in can), some of the chicken broth (depending upon your desired consistency)  and blend.  Add the cumin, paprika, salt, and pepper.  Reduce heat to medium low and cook about 20 minutes.  Add tomatoes and chicken and blend.  Simmer  on low for about 30 minutes.  Serve with parsley and freshly grated cheese as garnish.

Smokey Pablano Cannellini Beans & Chicken

©Alice D’Antoni Phillips  Ally’s Kitchen

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