Spanish White Bean, Chicken and Sausage Skillet
This recipe creates a robust Spanish-inspired skillet meal featuring tender chicken, savory Andouille sausage, and creamy white beans simmered with aromatic vegetables and spices. It's a flavorful one-pan dish, perfect for a hearty and satisfying weeknight dinner, combining Mediterranean influences with a rich, comforting profile.
Equipment
- 1 Large Skillet or Dutch Oven For browning and simmering
- 1 Chef's knife For dicing and chopping ingredients
- 1 Cutting Board For ingredient preparation
- 1 Wooden Spoon or Spatula For stirring and scraping
- 1 Measuring spoons/cups For accurate ingredient measurement
Ingredients
Main
- 3/4 lb. Chicken Breast cut into 3/4” cubes
- 12- oz. Andouille Sausage sliced (I used Trader Joe’s Chicken Andouille)
- 2 T Olive Oil
- 1 small yellow onion, diced
- 4 cloves garlic chopped
- 1 Red Orange, or Yellow Bell Pepper, sliced into 3/4” squares or strips
- 2 large fresh Tomatoes, diced, retaining the juices
- 1 15-0 z. Can White beans drained and rinsed
- 1/2 c Water
- 1 1/2 t Fish Sauce
- 1 1/2 t Cider Vinegar
- 1/2 t Smoked Paprika
- 1 t Cumin
- 1/2 t Salt
- 1/4 C Parsley or Cilantro chopped
Instructions
- Cut chicken breast into 3/4-inch cubes and slice Andouille sausage.
- Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add chicken and brown on all sides; remove and set aside.
- Add sliced sausage to the skillet and cook until nicely browned and slightly crispy. Remove and set aside.
- Reduce heat to medium, add diced onion to the skillet, and cook until softened, about 5 minutes.
- Stir in chopped garlic and sliced bell pepper, cooking for another 3-5 minutes until aromatic and slightly tender.
- Add the diced fresh tomatoes with their juices, smoked paprika, cumin, and salt to the skillet. Cook for 5 minutes, stirring occasionally, allowing the tomatoes to break down.
- Return the browned chicken and sausage to the skillet. Stir in the drained and rinsed white beans, water, fish sauce, and cider vinegar.
- Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 10-15 minutes, allowing flavors to meld and chicken to cook through.
- Taste and adjust seasoning as needed, adding more salt, vinegar, or spices to your preference.
- Stir in the chopped parsley or cilantro just before serving and enjoy warm.
Notes
To achieve optimal flavor, ensure proper browning of both the chicken and the sausage. This caramelization adds depth and complexity to the dish. For a richer, more authentic Spanish flavor, consider using a good quality chorizo instead of Andouille, adjusting spice levels as needed. When adding fresh tomatoes, retaining their juices is crucial for the sauce's body and brightness. The fish sauce provides an umami punch; if omitted, a dash of Worcestershire or an extra pinch of salt might be needed. Adjust the acidity with cider vinegar to your preference, and finish with a generous sprinkle of fresh parsley or cilantro to uplift the dish with vibrant freshness.