Small White Beans Chicken

By carvalhohm2

Ingredients

• 1/4 cup Extra Virgin Olive Oil
• 2 lbs. bone-less, skinless chicken pieces (like breast and/or thighs), cut into 3/4” pieces
• GOYA® Adobo All-Purpose Seasoning with Pepper, to taste
• 1/2 lb. white button mushrooms, stemmed and sliced (about 3 cups)
• 1/4 medium yellow onion, finely chopped
• 1 tsp. Minced Garlic, or 2 cloves garlic, finely chopped
• 1/2 cup dry white wine
• 2 cans GOYA® Small White Beans
• 1 large tomato, seeded and chopped
• 1 tsp. finely chopped fresh tarragon
• 2 tbsp. finely chopped fresh parsley

Details

Servings 8
Adapted from goya.com

Preparation

Step 1

1.Heat oil in medium, heavy pot or Dutch oven over medium-high heat. Season chicken with Adobo. Cook, flipping occasionally, until golden brown on all sides, about 8 minutes. Transfer chicken to plate. Add mushrooms, onions and garlic to same pot. Cook, stirring occasionally, until onions are soft and translucent and moisture from mushrooms evaporates, about 10 minutes more.

2. Pour wine into pot; bring to boil, scraping up any browned bits with wooden spoon. Boil until all but 1 tbsp. wine remains, about 5 minutes. Stir in beans (with the liquid from the can) tomato and tarragon. Nestle reserved chicken pieces in pot on top of beans; bring bean mixture to boil. Reduce heat to medium low. Simmer, covered, stirring occasionally, until chicken is cooked through, about 20 minutes.

3. Sprinkle with parsley; serve warm.