Lebanese Green Bean Stew

bowl of green bean stew served over Lebanese rice with lemon wedge

4.99 from 64 votes

This Lebanese green bean stew is a one-pot meal made with chicken, tomatoes, and aromatic spices. It's a full-bodied meal! Serve over rice or on its own.

Course Entree, Main Course, Main Dish

Cuisine Lebanese

Diet Gluten Free, Low Lactose

Prep Time 10

Cook Time 40

Total Time 40

Servings

Calories 149kcal

Author Yumna Jawad

Equipment

5 Piece Cookware Set

Ingredients

2 tablespoons olive oil
¼ cup fresh cilantro chopped, plus more for serving
4 garlic cloves minced
¼ teaspoon crushed red pepper
6 ounces tomato paste
2 15- ounce canned diced tomatoes
4 cups water
20 ounces frozen short cut green beans
1 pound chicken breast
2 bay leaves
1 ½ teaspoon salt
½ teaspoon black pepper
1 teaspoon 7 Spice

Instructions

In a heavy bottomed skillet over medium heat, heat the olive oil, then add the cilantro, garlic and crushed red pepper; cook until the mixture is fragrant, about 1 minute.
Add the tomato paste and cook together with the cilantro mixture until well combined and fragrant, about 1 minute. Add the diced tomatoes and water and stir until well blended to create a tomato broth.
Reduce the heat to low, add the green beans, raw the chicken breast and bay leaves. Season with salt, pepper and 7 Spice and cook covered until the chicken is fully cooked, about 20 minutes.
Remove the bay leaves from the pot and discard. Remove the chicken breast from the tomato broth, shred it and return it to the pot. Simmer for an additional 20 minute to allow the broth to thicken and flavors to settle.
Serve over traditional Lebanese rice pilaf and sprinkle fresh cilantro for garnish.

Notes

Nutrition Facts: Please note that the nutrition label below is for the green bean stew only and not for the Lebanese rice served with the stew.

Nutrition