Spicy Diced Chicken with Red Evil Beans
Ingredients for 4 servings:
- 500 g Chicken Breast
- 200 g Red Evil Beans
- 3 teaspoons Turmeric
- 2 teaspoons fresh grated Ginger
- 40 g finely chopped white Onion
- 2 leaves of Garlic chives
- Chilli pepper
- Extra virgin olive oil
- 50 ml White Wine
- 50 ml Vegetable Broth
Place the Red Evil Beans in a large stock pot, cover with fresh, cold water and soak for 12 hours. Drain and put them in a pot with clean water, bring to the boil and cook until they are tender; salt at the end of cooking, drain and keep aside.
While the Red Evil Beans are cooking, prepare the chicken.
Cut the chicken breast into small cubes, put it in a bowl, add turmeric, ginger, chilli pepper, minced garlic chives and a pinch of salt.
Mix the ingredients and leave to stand for a couple of hours in the fridge.
After two hours had passed, put in a pan 4 teaspoons of extra virgin olive oil and the onion, brown for 5 minutes, cooking over low heat. Add diced chicken breast and brown off for 10 minutes; simmer with white wine until reduced.
Add the Red Evil Beans, mix well, season with salt, then add the hot broth, cover and let cook for 15 minutes. Leave to stand 5 minutes and serve.
Miria, Roman by birth and Umbrian by adoption, loves traditional recipes.
“My cooking is simple, with fresh, seasonal ingredients. Spontaneous herbs, berries and flowers are often inspiration for my dishes. ”
See the recipe on the blog www.dueamicheincucina.it