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Plate of sliced chicken breast served with white beans stew in tomato sauce and vermicelli rice, garnished with fresh herbs.

Beans with Chicken Stew

This comforting chicken and white beans stew is simmered in a rich tomato sauce with garlic, spices, and fresh coriander, creating a deeply flavorful and hearty dish. Served with fluffy vermicelli rice, it’s a balanced and satisfying meal that’s perfect for everyday home cooking.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 3
Course: Main Course
Cuisine: Mediterranean
Calories: 470
Ingredients Method Video

Ingredients
  

Chicken & White Beans Stew
  • 4 cups cooked navy white beans
  • 2 large onions sliced
  • 7 garlic cloves sliced
  • 1 cup fresh coriander chopped
  • 3 medium tomatoes diced
  • 1/2 cup tomato paste
  • 8 cups water
  • 1 1/2 tbsp rock salt
  • 1 chicken stock cube
  • 2 chicken breasts
  • 1/2 tsp sweet pepper powder
  • 1/2 tsp cinnamon powder
  • 2 1/2 tbsp butter
Rice with Vermicelli
  • 3/4 cup long-grain rice
  • 1 cup vermicelli
  • 1 3/4 cup water
  • 1/2 tbsp rock salt

Method
 

  1. First, cut the onions into half julienne slices and set them aside.
  2. Slice the garlic into thin rounds and set it aside.
  3. Preheat a cooking pot over medium heat.
  4. Season the chicken breasts with salt and white pepper.
  5. Add olive oil to the pot and sear the chicken breasts.
  6. Meanwhile, cut the tomatoes into medium dice.
  7. Once the chicken is browned on one side, turn it to cook on the other side.
  8. Cover the pot and let the chicken cook through. After about 10 minutes, remove the chicken and set it aside to finish cooking later in the stew.
  9. In the same pot, over high heat, add the onions with a little more olive oil.
  10. Let the onions soften before adding the garlic, as it cooks faster.
  11. Meanwhile, roughly chop the cilantro so it keeps its texture in the stew.
  12. Once the onions and garlic are golden, add the tomatoes and cook while stirring until they soften and release their juices.
  13. Add the tomato paste and mix well.
  14. Add the sweet pepper and cinnamon powder.
  15. Add half of the chopped cilantro and stir well.
  16. Pour in hot water.
  17. Add a chicken stock cube and stir until dissolved.
  18. Return the chicken to the pot, add coarse salt, and let it simmer gently over low heat.
  19. Meanwhile, prepare the vermicelli rice.
  20. Soak the rice for 30 minutes, then rinse it well to remove excess starch.
  21. In a heated pot over high heat, melt the butter, then add the vermicelli.
  22. Stir over medium heat until the vermicelli turns golden.
  23. Add the drained rice and sauté it with the butter and vermicelli, stirring until the grains are well coated.
  24. Add coarse salt and hot water, then bring to a boil over high heat.
  25. Once the water reduces and the rice appears through the surface, lower the heat, cover the pot, and cook for 10 minutes.
  26. Turn off the heat and let the rice rest, covered, for another 10 minutes to finish steaming.
  27. Let the stew simmer gently for about 15 minutes.
  28. Add the cooked beans to the stew and continue cooking for 10 minutes.
  29. Remove the chicken and slice it for serving, or leave it in the stew until it becomes tender and slightly shredded, depending on your preference.
  30. Add the remaining cilantro, stir briefly, then turn off the heat and serve.

Video