Lubia Polo, a beloved Persian rice dish made with green beans, tomatoes, and either lamb or beef, is a staple at many Iranian family gatherings. This hearty dinner favorite has now been transformed into a cozy and flavorful one-pot stew. This Lubia Polo inspired chicken and bean stew takes all the essence of the traditional rice dish and reimagines it into a slow-simmered, deeply spiced stew that's perfect for colder nights—or anytime you crave something soulful and satisfying.
With warm spices, tender chicken, and rich tomato flavor, this dish bridges the comforting textures of stew chicken recipes with the aromatic profile of Persian cuisine. And if you're a fan of dishes like fesenjan Persian stew, Persian lamb stew, or even the bold flavors of a Moroccan chicken stew recipe, you're going to love this one. It’s also great for fans of crockpot Persian recipes, as the flavors deepen beautifully when slow-cooked.
Lubia Polo Inspired Chicken and Bean Stew
Prep Time 15 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr
Course Main Course
Cuisine Iranian, Persian
Heavy-bottomed pot or Dutch oven Ideal for even heat distribution. A slow cooker works too if you want to make a slow cooker Moroccan chicken or Moroccan chicken soup slow cooker style version.
Wooden spoon For stirring and scraping up browned bits.
Chef’s knife and cutting board Essential for prepping your ingredients.
Can opener For the tomatoes and beans.
Measuring spoons and cups To ensure spice accuracy.
Ladle For serving the stew.
For the Stew
- 2 lbs boneless skinless chicken thighs cut into large chunks; you can also use chicken breast but thighs stay juicier
- 2 tablespoons olive oil
- 1 large yellow onion diced
- 4 cloves garlic minced
- 1 tablespoon tomato paste
- 2 teaspoons ground turmeric
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon ground black pepper
- 1 teaspoon salt adjust to taste
- 1 ½ cups fresh green beans trimmed and cut into 1-inch pieces; frozen also works
- 1 15-ounce can of diced tomatoes
- 3 cups chicken broth low-sodium preferred
- 1 15-ounce can of kidney beans (drained and rinsed)
- 1 teaspoon dried mint optional but recommended for a Persian touch
- Juice of ½ lemon
Optional Garnishes
- Fresh parsley or cilantro chopped
- Lemon wedges
- Greek yogurt or labneh for serving
Sear the Chicken
Heat the olive oil in a large Dutch oven or pot over medium-high heat. Add the chicken chunks in batches so as not to overcrowd the pan. Sear for about 3–4 minutes on each side, just until browned. Remove to a plate.
Build the Flavor Base
In the same pot, add the diced onion and cook for 5–7 minutes, scraping up any brown bits. Add the minced garlic and sauté for another minute. Stir in the tomato paste and let it caramelize slightly—this deepens the flavor.
Spice It Up
Add turmeric, cinnamon, cumin, smoked paprika, salt, and black pepper. Stir to coat the onions and let the spices bloom for a minute until fragrant. This is the heart of what makes this dish reminiscent of both a spicy persian stew dish and even a persian curry chicken.
Deglaze and Simmer
Pour in the diced tomatoes and chicken broth. Bring to a gentle boil. Return the seared chicken to the pot. Add green beans and kidney beans. If using dried mint, sprinkle it in here. Reduce heat to low, cover partially, and let it simmer gently for 35–40 minutes.
Finish with Lemon
Once the chicken is fork-tender and the broth has thickened slightly, stir in lemon juice to brighten the dish. Taste and adjust seasoning.
Serve
Ladle the stew into bowls. Top with fresh herbs, a dollop of yogurt, and a wedge of lemon for extra brightness.
Pairings
This chicken and bean stew is bold and fragrant, so it pairs beautifully with a number of sides:
- Persian-style rice: Try saffron basmati or tahdig for an elevated experience that connects back to the original Lubia Polo dish.
- Flatbreads: Lavash or warm naan works great to scoop up the stew.
- Pickled vegetables: Known as torshi in Iranian cuisine, they add a lovely tang.
- Cucumber yogurt salad: Like mast-o-khiar, it balances the warm spices with coolness.
- Red wine or mint tea: Red blends with earthy undertones or a hot glass of Persian tea round out the meal.
If you're in the mood for fusion, serve it over couscous or with roasted eggplant, drawing from Moroccan chicken stew inspirations.
FAQs
1. What type of chicken is best for this stew?
Boneless skinless chicken thighs are ideal—they stay juicy during long simmering. Chicken breast can be used, but you’ll want to reduce the cooking time slightly to avoid drying it out. You can also adapt this into a persian beef stew with rice by swapping the chicken for cubed beef chuck.
2. Can I make this with lamb?
Absolutely. If you’re wondering how to make persian lamb stew, this recipe adapts beautifully. Just swap the chicken for 2 lbs of lamb shoulder chunks and increase the simmer time to about 90 minutes or until the lamb is tender.
3. How spicy is this stew?
This is a warmly spiced dish but not particularly hot. You can add a diced chili or some red pepper flakes if you want it spicier. It’s closer to a persian stew flavor profile than a fiery one, making it family-friendly.
4. Can I make this in a slow cooker?
Yes, and it works wonderfully. Follow the first few steps (searing the chicken, sautéing onion/garlic/spices), then transfer everything to your crockpot. Cook on low for 6–7 hours. It becomes a cozy moroccan chicken stew slow cooker-style dish, ideal for hands-off cooking.
5. Is this stew freezer-friendly?
Definitely. This is one of those Iranian stew recipes that tastes even better the next day. Let it cool completely, store in airtight containers, and freeze for up to 3 months.
