Recipe: Carolina Chicken and Bean Pilau

CAROLINA CHICKEN AND BEAN PILAU

4 to -6 slices bacon
1 pound boneless skinless chicken breast, cubed
1 cup chopped onion
1 cup chopped green bell pepper
1 cup chopped celery
1 teaspoon chopped garlic
1 to 1 1/2 teaspoons dried thyme leaves
2 bay leaves
3/4 to 1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon cayenne pepper
3 tablespoons flour
4 cups reduced-sodium fat-free chicken broth
2 cans (15 ounces each) Great Northern or Pinto beans or 3 cups cooked dry-packaged Great Northern or Pinto beans, rinsed, drained
1 cup rice
1 cup sliced carrots

Cook bacon in large pot until crisp; remove, crumble and reserve.

Pour all but 2 tablespoons of bacon fat from pan. Add chicken and cook over medium heat until browned on all sides, about 10 minutes. Remove chicken from pot and reserve.

Saute onion, green pepper, celery and garlic in remaining fat in pot until very tender, about 10 minutes.

Stir in thyme, tarragon, bay leaves, salt, pepper, cayenne pepper and flour. Cook over medium heat until flour is beginning to brown, about 5 minutes, stirring frequently.

Stir in broth. Heat to boiling, stirring until smooth.

Stir in reserved chicken and bacon, beans, rice and carrots. Heat to boiling. Reduce heat and simmer, covered, until rice is tender, about 20 minutes.

Let stand, covered, 10 minutes before serving.

*Although B.E.A.N. recipes usually call for a specific variety, any canned or dry-packaged bean variety can be easily substituted for another.

Makes 6 to 8 servings (1 1/2 to 1 3/4 cups each)
Source: American Dry Bean Board