Discover a vibrant and nutritious meal with this Peruvian Canary Bean & Chicken Bowl. This recipe brings together tender chicken, creamy canary beans, and fresh ingredients for a satisfying dish that’s perfect for any day. It’s a fantastic addition to your collection of healthy bean bowls.
Key Ingredients & Substitutions:
- Canary Beans: Pinto beans or cannellini beans work well as substitutes.
- Chicken Thighs: Boneless, skinless chicken breast can be used, but adjust cooking time.
- Aji Amarillo Paste: A dash of turmeric and a pinch of cayenne pepper can offer a similar warm color and mild heat.
- Cilantro: Fresh parsley can be used in a pinch.
Ingredients:
For the Chicken and Beans:
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 bell pepper (any color), diced
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 cup aji amarillo paste
- 1 (15-ounce) can canary beans, rinsed and drained
- 1 cup chicken broth
- Salt and black pepper to taste
For Serving:
- Cooked quinoa or rice
- Fresh cilantro, chopped
- Avocado, sliced
- Lime wedges
How Much Time Will You Need?
- Total Time: 45 minutes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Servings: 4
- Tools Needed: Large skillet or Dutch oven, cutting board, knife.
1. Brown the Chicken
Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook until lightly browned on all sides. Remove the chicken from the skillet and set it aside.
2. Sauté Aromatics and Vegetables
Add the chopped onion, garlic, and bell pepper to the same skillet. Cook until softened, about 5-7 minutes. Stir in the ground cumin and dried oregano and cook for another minute until fragrant.
3. Build the Flavor Base
Add the aji amarillo paste to the skillet and stir well to combine with the vegetables. Cook for 2-3 minutes, allowing the flavors to meld. This paste is key to the authentic Peruvian taste of your healthy bean bowls.
4. Simmer the Chicken and Beans
Return the browned chicken to the skillet. Add the rinsed and drained canary beans and chicken broth. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, or until the chicken is cooked through and tender.
5. Season and Serve
Season the Peruvian Canary Bean & Chicken Bowl with salt and black pepper to taste. Ladle the bean and chicken mixture over cooked quinoa or rice. Garnish generously with fresh cilantro, sliced avocado, and a squeeze of fresh lime juice.
Variation Ideas:
- Add a touch of heat with a sprinkle of red pepper flakes.
- Include corn kernels or diced sweet potato for added texture and sweetness.
- Top with a dollop of plain Greek yogurt or sour cream for creaminess.
- Serve over a bed of fresh greens for a lighter option.
Storage Instructions:
Store any leftover Peruvian Canary Bean & Chicken Bowl in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm on the stovetop over medium heat or in the microwave until heated through. Add a splash of broth if the mixture seems dry.
Frequently Asked Questions (FAQ):
Q: Can I use dried canary beans?
A: Yes, but you’ll need to soak and cook them according to package directions before adding them to the recipe.
Q: What if I can’t find aji amarillo paste?
A: You can substitute with a small amount of yellow bell pepper purée mixed with a pinch of cayenne and turmeric for color and mild spice.
Q: Is this dish spicy?
A: Aji amarillo paste provides a mild, fruity heat. You can adjust the amount to your preference.
Q: Can I make this vegetarian?
A: Absolutely! Omit the chicken and add extra beans or cooked firm tofu for a delicious vegetarian healthy bean bowl.
Q: How do I make this meal go further?
A: Serve larger portions over rice or quinoa, or add more vegetables like spinach or zucchini during the simmering step.
Q: Can I freeze leftovers?
A: Yes, this dish freezes well. Store in freezer-safe containers for up to 2-3 months. Thaw overnight in the refrigerator before reheating.