Braised Chicken Thighs with Linguiça and White Beans

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This yummy one-pot dinner was inspired by this post on Seven Days — while I didn’t eat the actual dish from the review, I used it as a starting point for dinner last night. My parents were coming back from vacation, and since they were still on West Coast time, I had dinner ready just in case.

Braised Chicken Thighs with Linguiça and White Beans

  • 1 tablespoon olive oil
  • 1 link linguiça or chorizo, chopped
  • 1 medium onion, diced
  • 2 cloves garlic, finely diced
  • 2 ribs celery, diced
  • 2 carrots, diced
  • 1/2 teaspoon each of cumin, coriander and chili powder
  • 1/4 teaspoon cinnamon
  • 1 teaspoon sea salt
  • 1 cup small white beans, **soaked overnight in salted water, then drained** — see this post for more info on cooking with dried beans
  • 1/4 cup salsa or pasta sauce
  • 4 cups chicken broth
  • 8 boneless, skinless chicken thighs
  • handful of flat-leaf parsley, torn
  • splash of lemon juice
  1. Saute the linguiça in the olive oil for 2 minutes.
  2. Add the onion and garlic, and saute for another 3-4 minutes.
  3. Add the celery and carrots, and saute, stirring frequently, until onions are transparent.
  4. Add the cumin, coriander, chili powder, cinnamon and salt, and saute together for 2 minutes.
  5. Add the salsa and the beans, and stir to coat the beans. 
  6. Add the chicken broth, and bring the mixture to a boil.
  7. Add the chicken thighs and bring the mixture back to a boil.
  8. Turn the heat down to a simmer and cover. 
  9. Cook for 90 minutes, covered, until beans are al-dente. Check the seasoning and add salt if necessary.
  10. Take off the cover and bring the mixture up to a low boil. 
  11. Cook for another 30 minutes, uncovered. 
  12. Turn off the heat, throw in the parsley and lemon juice, and let sit for 5 minutes before serving. 
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Kat Salemno

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