Thai Chicken with Black Beans

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Thai Chicken with Black Beans

This Thai chicken with black beans is an exotic blend of flavors.

This Thai chicken is simmered in a delicious black bean sauce. The combination of flavors is quite intoxicating, not so exotic if you had added coconut milk, but the peanut butter and curry give this dish a tempting flavor that makes you want to savor every bite.


  • 2 tablespoons of extra virgin olive oil

  • 1 to 2 pounds boneless, skinless chicken thighs

  • 1 sweet potato, peeled and cut into pieces

  • 1 red bell pepper, chopped

  • 1 small onion, peeled and chopped

  • 1 15-ounce can black beans, rinsed and drained

  • 4 garlic cloves, minced

  • 1/4 cup sauce

  • 3/4 cup chicken broth

  • 1/4 cup natural creamy peanut butter

  • 1 teaspoon of ground cumin

  • 1 tablespoon of curry paste

  • fresh coriander to garnish


  1. In a small bowl, mix together the chicken stock, sauce, and peanut butter so that it is well incorporated. Set aside.
  2. Heat the oil in the Dutch oven (or another pan) and add the chicken. Cook for 2 minutes, then turn and cook another 2 minutes on the other side. Add all ingredients and stir to mix. Place the lid in the Dutch oven and simmer for 60 minutes or until the tender is well cooked and the vegetables are tender.
  3. Serve over fluffy rice and garnish with fresh coriander.

With Black Beans

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