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Overhead shoot of a blue bowl with green bean stew with shredded chicken
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5 from 2 votes

Green Bean Stew with Leftover Chicken

Green Bean Stew with Leftover Chicken, a hearty 30-minute meal that goes down well with the whole family. It uses fresh vegetables for a nutritious touch, and chicken to make it more filling. A favourite recipe with my little girls, this is the one dish that never fails to impress.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Main Course
Cuisine: Romanian
Servings: 4 people
Calories: 180kcal

Ingredients

  • 3 cups green beans (trimmed and cut into about 3-4 cm length)
  • 1 carrot
  • 2 cloves of garlic
  • 1 onion
  • 2 tablespoon vegetable oil
  • 2 cups chicken stock/both
  • 1 cup shredded leftover chicken
  • 1 tablespoon tomato puree
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 tablespoon fresh dill
  • 1 tablespoon fresh parsley

Instructions

  • In a large pan, heat up the oil, and fry the peeled and chopped onion on a low to medium heat until golden.
  • Add the green beans, chopped carrot and garlic, and give it a stir.
  • Pour over the stock, place a lid on, and leave to cook for 15-20 minutes until the vegetables are tender.
  • Add the tomato puree, shredded leftover chicken, season with salt and pepper, and garnish with freshly chopped dill and parsley.
  • Serve hot.

Nutrition

Calories: 180kcal | Carbohydrates: 15g | Protein: 8g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 490mg | Potassium: 446mg | Fiber: 3g | Sugar: 7g | Vitamin A: 3253IU | Vitamin C: 16mg | Calcium: 53mg | Iron: 2mg