Asian•comfort

Vietnamese Chicken and Bean Stew (Gà Nấu Đậu)

Bun Bo Bae recipe - Asian

Ingredients

Quantities are shown as originally provided.

1 3 lb chicken, cut into 1 inch bite sized pieces ((you can also use chicken thigh))
1 large shallot, minced
3 cloves garlic, minced
3 tbsp fish sauce
1 tsp black pepper
1 tsp salt
1 tbsp neutral oil, such as canola
3 tbsp tomato paste
5 cups water
4 large red potatoes, cut into 1/2 inch cubes
4 carrots, cut into 1 inch pieces
3 15.8 oz cans of Great Northern beans, rinsed and drained

1
Season chicken with fish sauce, shallot, garlic, salt and pepper. Set aside for at least 20 minutes.
2
Add oil to a large heavy bottomed pot and saute seasoned chicken on high heat
3
Add tomato paste to the chicken and continue to cook until the tomato paste has caramelized
4
Add water and bring back to a boil
5
When water is boiling, add carrots
6
Add potatoes once the carrots are just starting to get tender
7
Once potatoes are and carrots are tender, add drained beans and simmer for 5-6 minutes until beans have absorbed some of the broth
8
Serve immediately or, for best results, chill and reheat. Serve with rice or sliced baguettes.