Vietnamese Chicken and Bean Stew

May 5, 2020
Posted in: Recipes

Recipe courtesy of Suzanne Nuyen, blogger at Bun Bo Bae and EatUsaBeans.com

Vietnamese Chicken and Bean Stew, or gà nấu đậu can be considered a comfort meal. It’s warm, makes multiple servings, and can easily adapt to what you have in your kitchen. Use whatever meat and vegetables you’d like! It can be enjoyed with rice, bread, or all on its own.

Ingredients

  • 1 3 lb chicken, cut into 1 inch bite sized pieces (you can also use chicken thigh)
  • 1 large shallot, minced
  • 3 cloves garlic, minced
  • 3 tbsp fish sauce
  • 1 tsp black pepper
  • 1 tsp salt
  • 1 tbsp neutral oil, such as canola
  • 3 tbsp tomato paste
  • 5 cups water
  • 4 large potatoes, cut into 1/2 inch cubes
  • 4 carrots, cut into 1 inch pieces
  • 3 15.8 oz cans of great northern beans, rinsed and drained

Directions

  1. Season chicken with fish sauce, shallot, garlic, salt and pepper. Set aside for at least 20 minutes.
  2. Add oil to a large heavy bottomed pot and saute seasoned chicken on high heat
  3. Add tomato paste to the chicken and continue to cook until the tomato paste has caramelized
  4. Add water and bring back to a boil
  5. When water is boiling, add carrots
  6. Add potatoes once the carrots are just starting to get tender
  7. Once potatoes are and carrots are tender, add drained beans and simmer for 5-6 minutes until beans have absorbed some of the broth
  8. Serve immediately or, for best results, chill and reheat. Serve with rice or sliced baguettes.

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