Chicken Stew with Vegetables and Kidney Beans

Chicken Stew with Vegetables and Kidney Beans

January 25, 2009
Ingredients:
  • 0.5 cups kidney beans


Soak the kidney beans overnight in cold water. 


Ingredients:
  • chicken parts from one chicken
  • 2 teaspoons paprika/ smoked paprika
  • 2 bay leaves
  • salt and pepper


Heat some oil in a large cooking pot. Rub the chicken parts with salt, pepper and paprika. Fry the chicken parts until golden, with the bay leaves. 


Ingredients:
  • 1 chopped onion
  • 3 celery
  • 1 red bell pepper
  • 1 large turnip
  • 1 large potato
  • 1 carrot
  • 1 teaspoons cumin
  • fresh dill


When done with the chicken, take it out and keep warm until needed. Add some oil to the same pot, add onions and fry until golden. Add copped celery and carrots. Mix everything and fry for a few more minutes. After this, add cumin, potatoes, soaked kidney beans (drained), red bell pepper and turnips. Fry for a few more minutes, than add the chicken parts and hot water or chicken stock (just until it covers all). 
Cover the pot, lower the heat and cook for two hours, until the stew thickens and the kidney beans are tender. Garnish with chopped dill and some butter and serve hot!



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