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Brazilian chicken with black beans

Black beans and chicken served on a plate.

Makes 6 servings.


2 tablespoons canola oil, divided

2 pounds skinless chicken thighs with bone or skinless breast with ribs or combination

1/2 cup fat-free, reduced-sodium chicken broth

1 1/4 cups chopped onion

3/4 cup chopped celery

3/4 cup chopped green bell pepper

3/4 cup chopped scallions, green and white parts

3 garlic cloves, chopped

2 bay leaves

1/4 teaspoon freshly ground nutmeg

2 (15-ounce) cans black beans, rinsed and drained

Salt, freshly ground black pepper and cayenne pepper, to taste

2 tablespoons chopped flat-leaf parsley

1 large navel orange, cut in 6 wedges


  • In large Dutch oven, heat 1 tablespoon of the oil over medium-high heat. Add chicken and cook until golden brown, 4 minutes on each side.
  • Using tongs, transfer chicken to large bowl. Cover bowl with foil.
  • Add broth and scrape bottom of pot while it boils, gathering up all browned bits.
  • Add broth to chicken. Seal foil tightly over bowl and set chicken aside.
  • Using paper towel, wipe out pot. Return pot to medium-high heat, and add remaining oil.
  • Add onion, celery, green pepper and scallions to pot, and cook, stirring occasionally, until soft, 5 minutes.
  • Add garlic, and cook, stirring, for 1 minute.
  • Add bay leaves and sprinkle nutmeg over vegetables. Arrange chicken pieces over vegetables, reserving liquid in bowl.
  • Spread beans over the chicken. Pour liquid from bowl over beans. Cover and simmer until chicken thighs are falling-apart tender, 30 to 35 minutes. If using breast, cook until white in center at thickest part, 20 to 25 minutes.
  • To serve, divide chicken among 6 dinner plates. Remove bay leaves. Mix to combine beans and vegetables, and season to taste with salt, pepper and cayenne.
  • Spoon 2/3 cup of beans and vegetables alongside chicken and liquid from pot over chicken. Garnish with parsley and orange wedges.
  • Serve hot, warm or at room temperature. Refrigerate leftovers for up to 4 days.

Nutrition information

Serving size: 1/6 recipe. Amount per serving: 350 calories, 11g total fat (1.5g saturated fat), 28g carbohydrates, 33g protein, 8g dietary fiber, 135mg sodium.

Source: American Institute for Cancer Research

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