Vietnamese Chicken and Bean Stew (Gà Nấu Đậu)

gà nấu đậu Vietnamese Chicken and Bean Stew

Vietnamese Chicken and Bean Stew (Gà Nấu Đậu)

Course Main Course, Soup

Cuisine Asian, Vietnamese

Keyword Chicken

Prep Time 30

Cook Time 1

Total Time 1 30

Servings

Calories 560kcal

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 tablespoon fish sauce
1 teaspoon black pepper
1 teaspoon salt
1 tablespoon neutral oil, such as canola
3 tbsp tomato paste
5 cups water
4 large red potatoes, cut into ½ inch cubes
4 carrots, cut into 1 inch pieces
3 15.8 oz cans of Great Northern beans, rinsed and drained

Instructions

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

Notes

This stew can be served immediately, but tastes best when it is cooled and reheated. I love dipping a crusty baguette into the broth. It also tastes great spooned over a hot bowl of rice.

Nutrition