Chicken and Butter Bean Paella {A Southern Recipe}

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Chicken and Butter Bean Paella is a wonderful souther recipe from Chef Virginia Willis. This chicken paella is amazing with flavor. You love this butter bean recipe is wonderful to serve for dinner!

 

Chicken and Butter Bean Paella title

 

Southern recipes

Now that I am in Florida living, I have to adapt to southern recipes. Southern food is a bit different than what I am used to, but I admit I have found a few southern recipes that I really like, like shrimp and grits.

 

Virginia Willis

One way for me to adapt to southern cooking is by cooking a recipe from Virginia Willis. She has a new cookbook out called Secrets Of The Southern Table. Besides having her virginiawillis.com website, she has been on Food Network and is also James Beard award winner.

I recently had a chance to review the Secrets Of The Southern Table cookbook and cook a recipe from it. I had a tough choice choosing one to put up on Seduction In The Kitchen. I love how Ms. Willis went into detail and the history of the recipes and ingredients in this cookbook. 

 

Chicken and Butter Bean Paella pin

 

Butter bean recipe

I eventually settled on this butter bean recipe. What attracted me to this chicken recipe was her presentation of it. It reminded me of an Iranian dish a friend’s mom had served to me. I loved the combination of chicken, rice, and of course the butter beans.

 

Click Here To Pin Chicken and Butter Bean Paella

 

Chicken paella

I do love international cuisine. So another reason I choose the chicken paella from this southern recipe cookbook is that I love how Virginia added that southern flair onto an international dish. 

 

Butterbean Chicken Paella scaled

 

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Butterbean Chicken Paella scaled
Yield: Serves 6

Chicken and Butter Bean Paella

Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes

Chicken and Butter Bean Paella is a wonderful souther recipe from Chef Virginia Willis. This chicken paella is amazing with flavor. You love this butter bean recipe is wonderful to serve for dinner!

Ingredients

  • 3 1/2 cups chicken stock
  • 2 cups butterbeans
  • pinch saffron
  • salt and pepper
  • 6 boneless chicken breasts
  • 2 tablespoons olive oil
  • 1 sweet onion, chopped
  • 2 garlic cloves, mashed with salt
  • 1 1/12 cups long-grain rice
  • 1 tomato. cored, seeded, and chopped
  • 1 bay leaf
  • 1 tablespoon chopped fresh thyme
  • 2 tablespoons parsley leaves

Instructions

  1. Preheat the oven to 350F
  2. Combine the stock, butterbeans, and saffron in a saucepan.
  3. Season with salt and pepper
  4. Bring to a boil over medium heat.
  5. Reduce the heat and simmer for 15 minutes, It just until the beans are barely tender.
  6. Season the chicken breasts with salt and pepper.
  7. Heat the oil in a skillet over medium-high heat.
  8. Add the chicken.
  9. Cook until well browned on all sides, about 5-7 minutes.
  10. Remove from skillet and set aside
  11. Keep 1 tablespoon of oil in the pan and add the onion.
  12. Cook the onion until golden brown, 5-7 minutes.
  13. Add the garlic paste and cook for about 45 seconds.
  14. Add the rice and stir to combine.
  15. Next, add the tomato, bay leaf, and thyme.
  16. Pour in the stock with the butterbeans
  17. Stir everything together.
  18. Return the chicken to the rice mixture.
  19. Make sure the stock covers the rice, you may need to add more stock.
  20. Transfer the skillet to the oven and cook until the rice is tender, the liquid has been absorbed, about 40 minutes.
  21. Discard the bay leaf
  22. Return the pan to the stove and cook until the rice is crispy on the bottom, 5 minutes.
  23. Serve it up and ENJOY!

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 421Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 106mgSodium: 443mgCarbohydrates: 32gFiber: 5gSugar: 7gProtein: 47g

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