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gà nấu đậu Vietnamese Chicken and Bean Stew
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Vietnamese Chicken and Bean Stew (Gà Nấu Đậu)

Course Main Course, Soup
Cuisine Asian, Vietnamese
Keyword Chicken
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 8
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 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 red 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

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

Calories: 560kcal | Carbohydrates: 45.4g | Protein: 40.6g | Fat: 24.4g | Saturated Fat: 6.9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11.5g | Cholesterol: 135mg | Sodium: 1403.4mg | Potassium: 499.2mg | Fiber: 11.7g | Sugar: 5g