SPICY CHICKEN & BEAN STEW
This hearty, satisfying one-pot is low fat and easy on the washing up
Provided by Good Food team
Categories Dinner, Main course
Time 1h35m
Yield Serves 6
Number Of Ingredients 12
Steps:
- Pull the skin off the chicken and discard. Heat the oil in a large casserole dish, brown the chicken all over, then remove with a slotted spoon. Tip in the onions, garlic and chillies, then fry for 5 mins until starting to soften and turn golden.
- Add the peppers, tomatoes, beans and hot stock. Put the chicken back on top, half-cover with a pan lid and cook for 50 mins, until the chicken is cooked through and tender.
- Stir through the coriander and serve with soured cream and crusty bread.
Nutrition Facts : Calories 366 calories, Fat 11 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 12 grams sugar, Fiber 9 grams fiber, Protein 38 grams protein, Sodium 2.45 milligram of sodium
SPICY PULLED CHICKEN AND RED BEAN STEW
Provided by Aaron McCargo Jr.
Time 50m
Yield 6 servings
Number Of Ingredients 17
Steps:
- In a large Dutch oven or soup pot over medium-high heat, add the oil. Stir in the red pepper flakes and garlic and cook until the garlic begins to brown, about 1 to 2 minutes. Add the sausage and cook until slightly browned, about 2 to 3 minutes. Stir in the onion, celery, and jalapenos. Cook until the vegetables soften, about 1 to 2 minutes, then add the flour and cook, stirring frequently, to form a roux. Whisk in the stock, molasses, bay leaves and cumin. Bring to a simmer and cook for 7 to 8 minutes. Stir in the beans, chicken, salt, and pepper. Cook until the chicken is warmed through and the stew has thickened, about 5 to 7 minutes. Transfer the stew to a large serving bowl and garnish with scallions. Serve.
SPICY SAUSAGE, CHICKEN AND BEAN POT
This one-pot meal is a wink and a nudge to cassoulet -- in 30 minutes.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Heat a Dutch oven over medium-high heat with extra-virgin olive oil. Crumble the Italian sausage into large pieces, add to Dutch oven and begin to brown, about 2 to 3 minutes. Add the andouille and crisp at edges, 2 to 3 minutes. Remove browned sausages to a paper towel lined plate and add chicken, season with salt and pepper. Lightly brown chicken a couple of minutes on each side then add veggies and bay leaf, add more salt and pepper and cook 7 to 8 minutes more to soften veggies. Add sausages back to the pan along with the beans and sage. Deglaze with wine and stir in the stock.
- Turn broiler on and set rack in the middle of the oven.
- Coarsely chop the bread in food processor into large crumbs, remove blade and toss with melted butter (it melts in 15 seconds in microwave) and the parsley, thyme, salt and pepper. Cover the sausage and chicken with bread and set in oven to brown 2 to 3 minutes. Serve directly from the pot. Keep an eye out for that bay leaf and sprigs!
HEARTY BEAN STEW
From Regina, Saskatchewan, Penny Giles writes, "A Canadian prairie winter can be bone-chilling. A bowl of this meatless stew over couscous, rice or with cornbread is all it takes to warm us up. It's hearty, tasty and-unbeknownst to your family-healthy, too!" stew can be served over rice (note to editors: this is not meatless because of the beef broth)
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a large saucepan, saute onions in oil until tender; add the garlic, cook 1 minute longer. Add the tomatoes, carrots, celery, broth and Worcestershire sauce. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. , Stir in the beans, tomato paste, chili powder and pepper. Cover and simmer for 30 minutes, stirring occasionally.
Nutrition Facts : Calories 306 calories, Fat 4g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 712mg sodium, Carbohydrate 55g carbohydrate (16g sugars, Fiber 15g fiber), Protein 14g protein.
SPICY CHICKEN STEW
When you're craving cozy Mexican flavors, try this spicy chicken and chickpea stew. It couldn't be easier to make-just round out the meal with a fresh tossed salad. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a Dutch oven, cook chicken and garlic in oil for 5 minutes. Stir in the beans, tomatoes, salsa and cumin. Cover and simmer until chicken is no longer pink, about 15 minutes. Stir in cilantro. Top with sour cream if desired.
Nutrition Facts : Calories 359 calories, Fat 17g fat (4g saturated fat), Cholesterol 101mg cholesterol, Sodium 622mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 4g fiber), Protein 31g protein.
CHICKEN STEW WITH BEANS AND BARLEY
A substantial one-pot stew using chicken thighs braised over carrot, garlic, onion, red pepper, barley, beans, rosemary, and thyme.
Provided by Tania Hobson
Time 1h35m
Yield 4
Number Of Ingredients 15
Steps:
- Soak barley in a bowl of water for 20 minutes. Drain and discard water.
- Heat 1 tablespoon chicken broth in a wide soup pot over medium heat. Saute onion in hot broth, stirring frequently, for 3 to 4 minutes. Add mushrooms, carrots, bell pepper, garlic, and drained barley. Cook and stir for 5 minutes.
- Place chicken thighs on top of vegetables. Mix 2 cups chicken broth, tomato paste, and lemon juice in a small bowl; pour over chicken and vegetables. Bring to a boil.
- Reduce heat to low and cover. Simmer for about 35 minutes.
- Add navy beans, rosemary, thyme, salt, and pepper. Cook until chicken and vegetables are tender, about 5 more minutes.
Nutrition Facts : Calories 423.5 calories, Carbohydrate 43.6 g, Cholesterol 89.6 mg, Fat 11.1 g, Fiber 10.9 g, Protein 36.9 g, SaturatedFat 3 g, Sodium 1224.4 mg, Sugar 5.5 g
SOUTHWESTERN SPICED CHICKEN & BLACK BEAN STEW
I searched high and low to find dried chipotles (where are you when I need you, California??...sniff...) and finally asked my local grocer to order them for me. It was worth it.
Provided by hepcat1
Categories Stew
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Heat the oil in a large Dutch oven or heavy pot over medium heat. Add the bacon and cook until it renders much of its fat and crisps slightly, about 7 minutes. Transfer the bacon to a plate lined with paper towels.
- Season the chicken well with salt and pepper. Add half of the thighs to the pan and brown them well on both sides, 2 to 3 minutes per side. Transfer to a plate. Brown the remaining thighs and reserve with the rest.
- There should be 2 to 3 tablespoons fat left in the pan; if there's more, spoon out and discard the excess. Add the onion and bell pepper, season well with salt, and cook, stirring often, until the onion softens and caramelizes slightly, about 7 minutes. Raise the heat to high, add the chili powder and cumin, and cook, stirring, for 30 seconds.
- Add the beer and cook until it's almost completely reduced, about 3 minutes. Add the beans, the chipotle and the chicken broth. When the mixture comes to a boil, adjust the heat to maintain a simmer and cook for 5 minutes.
- Transfer 2 cups of the beans and broth (but not the chipotle) to a blender, purée, and then mix it back into the rest of the broth.
- Return the thighs to the pot, cover with the lid slightly ajar, and simmer until the chicken is cooked through, about 30 minutes. If the stew is too thick, thin it with more chicken broth.
- Discard the chipotle. Crumble the reserved bacon. Juice one half of the lime; cut the other half into wedges. Stir the bacon, lime juice, and 2 tablespoons of the cilantro into the stew and season well with salt and pepper.
- Serve immediately. Sprinkle each serving with the remaining cilantro and a small dollop of sour cream. Serve with the lime wedges and fried tortilla strips, if you like.
Nutrition Facts : Calories 441.5, Fat 20.2, SaturatedFat 4.9, Cholesterol 97.5, Sodium 291, Carbohydrate 30.8, Fiber 9.4, Sugar 3.5, Protein 33.2
SPICY CHICKEN AND BEANS
Chicken and canned beans in a rich, spicy tomato based sauce. Can be served with tortillas, over rice or just as a stew. Makes fantastic leftovers too.
Provided by dale7793
Categories Stew
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Heat a non-stick pan and spray with cooking oil spray.
- Brown the chicken in batches and remove from the pan.
- Add onions, peppers, and chorizo sausages (if using) to the pan and cook until the onions are soft.
- Add the cumin, paprika and chilli.
- Cook, stirring until the spices are fragrant.
- Add undrained crushed tomatoes, tomato paste and chicken stock.
- Simmer uncovered for 15 minutes to thicken slightly.
- Return the chicken to the pan along with the beans and cilantro.
- Heat through and serve.
- Can be served with tortillas and salad or over rice, it's up to you!
Nutrition Facts : Calories 464.4, Fat 11.3, SaturatedFat 2.8, Cholesterol 208.7, Sodium 892.1, Carbohydrate 32, Fiber 10.1, Sugar 9, Protein 58.2
SPICY CHICKEN AND SWEET POTATO STEW
With flavors reminiscent of Morocco and Mexico, this easy yet richly-flavored stew contains loads of chicken, vegetables, and some surprising spices! If desired, pass lime wedges to squeeze over individual servings.
Provided by RCKim
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 50m
Yield 6
Number Of Ingredients 20
Steps:
- Heat olive oil in a large pot over medium heat. Stir in onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in sweet potato, bell pepper, chicken, tomatoes, and 2 cups of water. Season with salt, chili powder, cumin, oregano, cocoa powder, cinnamon, and red pepper flakes. Increase heat to medium-high and bring to a boil. Dissolve flour in 2 tablespoons water, and stir in to boiling stew. Reduce heat to medium-low, cover, and simmer until the potatoes are tender but not mushy, 10 to 20 minutes. Stir the stew occasionally to keep it from sticking.
- Once the potatoes are done, stir in corn and kidney beans. Cook a few minutes until hot, then stir in cilantro before serving.
Nutrition Facts : Calories 360.9 calories, Carbohydrate 44.1 g, Cholesterol 56.8 mg, Fat 7.7 g, Fiber 10.5 g, Protein 29.1 g, SaturatedFat 1.9 g, Sodium 876.2 mg, Sugar 8.9 g
More about "spicy chicken bean stew recipes"
SPICY CHICKEN WITH RED BEAN STEW - SO DELICIOUS
From sodelicious.recipes
5/5 (1)Total Time 1 hr 20 minsCuisine MexicanCalories 871 per serving
- Place the chicken into a roomy baking pan. Add the red chili, garlic cloves, parsley, cinnamon, and cumin.
- Pour the water over it, cover with the lid, and bring to a boil over medium heat. Reduce to a simmer and cook for 30 minutes.
- Remove the chicken from the pan and set it aside. Strain the cooking liquid into a bowl. Set this chicken stock aside, too.
- Heat 1 tablespoon of vegetable oil in a saucepan over low heat and add the onion. Cook and stir until tender and season with salt, pepper, paprika, and sugar, in the process.
SPICY CHICKEN & BEAN STEW RECIPE - COOK.ME RECIPES
From cook.me
Cuisine AmericanTotal Time 25 minsServings 6Calories 452 per serving
SPICY WHITE BEAN STEW - QUICK, EASY, 20 MINUTES | BITES OF WELLNESS
From bitesofwellness.com
SOUTHWESTERN SPICED CHICKEN & BLACK BEAN STEW - RECIPE
From finecooking.com
SPICY CHICKEN & BEAN STEW RECIPE
From crecipe.com
SPICY CHICKEN & BEAN STEW | SUSAN ORR PHOTOGRAPHY
From susanorrphotography.wordpress.com
SPICY CHICKEN & BEAN STEW - BBC GOOD FOOD MIDDLE EAST
From bbcgoodfoodme.com
BRAZILIAN PAPRIKA CHICKEN STEW WITH WHITE BEANS - OLIVIA'S CUISINE
From oliviascuisine.com
CHICKEN STEW WITH SWEET POTATOES AND BLACK BEANS
From bowlofdelicious.com
SPICY CHICKEN STEW - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
SPICY CHICKEN BEAN STEW – FOODANDFIBERINTERESTS
From foodandfiberinterests.wordpress.com
FEIJOADA BEAN STEW - BRAZILIAN TRADITIONAL FOOD DRY BEEF, CABBAGE ...
From cartoondealer.com
SPICY BLACK BEAN, CHICKEN & CORN STEW - CHICKENS IN THE ROAD
From chickensintheroad.com
SWEET BEANS RECIPE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
SLOW COOKER SPICY CHICKEN STEW - PLAIN CHICKEN
From plainchicken.com
SPICY BLACK BEAN CHICKEN & SHRIMP STEW - JAYLYNN LITTLE
From jaylynnlittle.com
SPICY CHICKEN STEW RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
SLOW COOKER SPICY CHICKEN STEW
From slowcookergourmet.net
SPICY BEAN STEW - ALL INFORMATION ABOUT HEALTHY RECIPES AND …
From therecipes.info
CHICKEN AND WHITE BEAN STEW - DAMN DELICIOUS
From damndelicious.net
SPICY CHICKEN & BEAN STEW, COOKED TO PERFECTION IN CLAY!
From vitaclaychef.com
BETTER FOR YOU INSTANT POT SPICY WHITE BEAN BEEF STEW.
From halfbakedharvest.com
CHICKEN AND BEAN STEW - THERESCIPES.INFO
From therecipes.info
SPICY CHICKEN AND PINTO BEAN STEW - THE CANDID APPETITE
From thecandidappetite.com
SWEET AND SPICY CHICKEN AND WHITE BEAN STEW - MYRECIPES
From myrecipes.com
SPICY STEW RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
SPICY CHICKEN AND BEAN STEW RECIPE AND NUTRITION - EAT THIS MUCH
From eatthismuch.com
QUICK AND EASY CHICKEN CHILI STEW RECIPE - THE SPRUCE EATS
From thespruceeats.com
SPICY BLACK BEAN, CHICKEN, AND CORN STEW - FARM BELL RECIPES
From farmbellrecipes.com
CHICKEN AND BEAN SPICY CASSEROLE - PENNY'S RECIPES
From pennysrecipes.com
SMOKY SPICY CHICKPEA STEW • IT DOESN'T TASTE LIKE CHICKEN
From itdoesnttastelikechicken.com
10 BEST CHICKEN AND BEAN STEW SLOW COOKER RECIPES - YUMMLY
From yummly.com
You'll also love