White Bean And Chicken Stew With Chimichurri Sauce

"stew for two...or in my case 6! hearty white bean n chicken stew finished off w a lemony garlic cilantro chimichurri sauce...YAY garlic is a super food"
-- @pitachicklove
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  • Recipe Card
Prep time 20mins
Cook time 2hrs
Serves or Makes: 4

Recipe Card


  • 1 (20-24 ounce) bag white beans, soaked overnight
  • 1 rotisserie chicken, deboned and shredded
  • 2 quarts chicken broth
  • 1 large onion
  • 1/4 cup olive oil
  • 1/2 teaspoon cumin
  • 1/2 teaspoon coriander
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon black pepper
  • 10 cloves garlic, finely mashed
  • 1 bunch cilantro, finely chopped
  • 1 lemon, sliced into wedges


  • Step 1

    Heat oil in a large pot over medium. Sauté the onion for a few minutes until softened. Strain the beans and add them to the onion, seasoning with cumin, coriander, salt and pepper. Stir in chicken broth and enough water to cover the beans by 2-3 inches.

  • Step 2

    Bring to a boil, and then reduce heat to medium-low, cover and cook for 1 1/2 hours, stirring occasionally, or until beans are tender.

  • Step 3

    Add chicken, garlic and cilantro. Cook 10-15 minutes, on low. Adjust seasoning to taste.

  • Step 4

    In a small bowl, add 2 extra garlic cloves (mashed) and a small handful of chopped cilantro with a sprinkle of salt and the juice of 1/4 lemon. mix well with 1/4 cup of olive oil to make a pesto-like sauce to drizzle on each bowl.