Beans Potatoes And Chicken Casserole


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A simple but full of flavor chicken recipe made in one pot! You can make this delicious Beans Potatoes And Chicken Casserole for a midweek dinner or a family gathering. Perfect comfort food that’s easy to prepare!

Beans Potatoes And Chicken Casserole

I love baked chicken recipes. They are simple, delicious and there’s just something about the baked chicken that is hard to resist! It’s surely the crispy skin! Or maybe I just love everything that’s made in the oven? Huh, I’m don’t know, but definitely, I couldn’t live without the oven in my kitchen.

Okay, coming back to the dinner! This is a seriously good one pot meal. You have here caramelized sweet onions, hearty beans, super tasty potatoes and the chicken with the perfect, crispy skin. So delicious!

The chicken is seasoned with classic flavors, then seared until brown. I used bone-in chicken thighs and drumsticks with the skin on because I love the crispy skin. But this recipe works really well with skinless and boneless chicken thighs too.

Cooking potatoes with the chicken on top is a game-changer. A mixture of broth and spices in which potatoes are cooked is already great, but then you add the juices from the chicken and it’s just exceptional. The potatoes soak in all the flavors! I’m a big fan of this technique (and one-pot meals in general).

Beans Potatoes And Chicken Casserole

What makes this chicken casserole so delicious

  1. Caramelized onions. You don’t want the onions just to be translucent! Slowly caramelized onions have a deep, rich, sweet flavor. And that’s what we want here.
  2. Hearty beans. I love the beans and they work just perfectly with the chicken and potatoes. You can use any you want – white, red, or black. You can cook them yourself or buy canned ones!
  3. Potatoes cooked in the broth and chicken juices – they soak in all the flavors! So good.
  4. There’s plenty of the incredible sauce!
  5. Super crispy chicken skin! The chicken is placed on top so the skin becomes perfectly thin and crispy.

This recipe calls for simple, classic flavors. I’m sure you have most of the ingredients in your kitchen already! So for this beautiful marinade, I’m using olive oil, lemon juice, garlic, turmeric powder, paprika powder, oregano, thyme, and a little bit of chilli and cinnamon. It’s fantastic! And the best part is that you don’t need to marinade the chicken for hours, 15 minutes is enough. So quick!

There are 2 ways of preparing this dish. One method is to prepare all the ingredients first on the pan and then transfer them into the casserole dish and bake in the oven. The second one is to cook everything in the same pot/pan on the stove and then transfer it to the oven. But it requires having a pot/pan that’s suitable for both the stove and the oven.

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AuthorEwaCategory, , DifficultyIntermediate

A simple but full of flavor chicken recipe made in one pot! You can make this delicious casserole for a midweek dinner or a family gathering. Perfect comfort food that's easy and quick to prepare!

Beans, Potatoes, Chicken Casserole

Yields1 Serving
Total Time1 hr 45 mins

Click on the servings to scale the recipe to your needs.

Click a timer link in the recipe to start a countdown clock. 

In all my recipes 1 teaspoon equals 5 ml, 1 tablespoon equals 15 ml, 1 cup equals 250 ml. Spoons and cups are lightly packed.

 4 Big chicken thighs (or 8 small ones)
 5 Medium potatoes
 1 Large onion
 400 g Red kidney beans (1 can)
 1 cup Chicken broth (or water + 1 tbsp of soy sauce)
Chicken marinade
 2 Garlic cloves (minced)
 2 tbsp Olive oil
 1 tbsp Lemon juice
 1 tsp Paprika
 1 tsp Smoked paprika
 1 tsp Turmeric
 1 tsp Dried thyme
 1 tsp Dried oregano
 ¼ tsp Chilli
 ¼ tsp Cinnamon
 Salt and pepper

1

Preheat the oven to 200 degrees Celsius.

2

Mix marinade ingredients, rub the chicken and set aside.

3

Cut the onion into thin slices. Heat the pan with a tablespoon of oil (you can add a bit of butter too) and fry the onion over low-medium heat for 30 minutes. Stir often and don't let them burn! The onion will become nicely brown and sweet.

If you're in a hurry, you can skip the caramelization and just fry them for a few minutes. Transfer the onion to the casserole dish.

4

Wash and peel potatoes. Then cut into 1cm slices. Add a bit of oil to the pan if needed. Then add potatoes. Season with salt and fry for a few minutes. Transfer the potatoes to the casserole dish.

5

Again, add a bit of oil if needed to the pan. Add chicken and fry each side for a few minutes, until golden.

6

Add beans to the casserole dish and mix together with onion and potatoes. Place the chicken on top. Pour over the broth.

7

Cover and bake for around 50 minutes. Then uncover and bake for 20 minutes more.

Depending on your oven you may need to lower the heat a bit to not burn the chicken.

Serve!

 

Ingredients

 4 Big chicken thighs (or 8 small ones)
 5 Medium potatoes
 1 Large onion
 400 g Red kidney beans (1 can)
 1 cup Chicken broth (or water + 1 tbsp of soy sauce)
Chicken marinade
 2 Garlic cloves (minced)
 2 tbsp Olive oil
 1 tbsp Lemon juice
 1 tsp Paprika
 1 tsp Smoked paprika
 1 tsp Turmeric
 1 tsp Dried thyme
 1 tsp Dried oregano
 ¼ tsp Chilli
 ¼ tsp Cinnamon
 Salt and pepper

Directions

1

Preheat the oven to 200 degrees Celsius.

2

Mix marinade ingredients, rub the chicken and set aside.

3

Cut the onion into thin slices. Heat the pan with a tablespoon of oil (you can add a bit of butter too) and fry the onion over low-medium heat for 30 minutes. Stir often and don't let them burn! The onion will become nicely brown and sweet.

If you're in a hurry, you can skip the caramelization and just fry them for a few minutes. Transfer the onion to the casserole dish.

4

Wash and peel potatoes. Then cut into 1cm slices. Add a bit of oil to the pan if needed. Then add potatoes. Season with salt and fry for a few minutes. Transfer the potatoes to the casserole dish.

5

Again, add a bit of oil if needed to the pan. Add chicken and fry each side for a few minutes, until golden.

6

Add beans to the casserole dish and mix together with onion and potatoes. Place the chicken on top. Pour over the broth.

7

Cover and bake for around 50 minutes. Then uncover and bake for 20 minutes more.

Depending on your oven you may need to lower the heat a bit to not burn the chicken.

Serve!

Beans, Potatoes, And Chicken Casserole

Did you make this recipe? Let me know how it went! Tag me on Instagram – @cooking.with.ewa or leave a comment below.

Originally posted 2019-05-03 16:11:00.

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