Spicy Chicken Bean Stew Recipes

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SPICY CHICKEN & BEAN STEW



Spicy Chicken & Bean Stew image

This Spicy Chicken & Bean Stew Is a Table Winner, Everytime I Serve It. Soft and Juicy Chicken Thighs Sautéed with Garlic Until Fragrant and Black Beans...

Provided by Jeff O'connor

Categories     30-Minute Meal Recipes, Beans and Legumes Recipes, Best Chicken Thigh Recipes, Dinner Recipes, Easy Chicken Recipes, Fall Recipes, Fall Soups and Stews Recipes, Lunch Recipes, Main Dishes, Stew Recipes

Time 25m

Yield 6

Number Of Ingredients 9

Chicken thighs 2 pounds
Garlic 2 tsp
Olive oil 2 tbsp
Black beans 1 can (15 ounces)
Can chopped tomatoes 1 (14-1/2 ounces)
Sriracha sauce 1/3 cup
Cumin 1 tsp
Cilantro ⅓ cup
Sour cream

Steps:

  • In a saucepan, heat oil and saute chicken with garlic 5 minutes.
  • Add the beans, tomatoes, sriracha sauce and cumin and stir to mix through.
  • Cover with lid and simmer for 15 minutes until the chicken is no longer pink.
  • Add cilantro and stir through.
  • For serving, top with sour cream, if you wish.

Nutrition Facts : Calories 452, Fat 16.5g, Carbohydrate 23.2g, Protein 51.4g, Cholesterol 135mg, Sodium 136mg

SPICY PULLED CHICKEN AND RED BEAN STEW



Spicy Pulled Chicken and Red Bean Stew image

Provided by Aaron McCargo Jr.

Time 50m

Yield 6 servings

Number Of Ingredients 17

4 tablespoons olive oil
1 teaspoon red pepper flakes
3 tablespoons minced garlic
8 ounces andouille sausage, diced
1 onion, finely diced
3 ribs celery, finely diced
2 jalapenos, seeded and diced
1/4 cup all-purpose flour
2 quarts chicken stock
1/4 cup molasses
2 bay leaves
1 teaspoon ground cumin
2 (15-ounce) cans red beans in sauce
3 cups cooked rotisserie chicken, shredded
1 tablespoon salt
1 tablespoon cracked black pepper
3 tablespoons chopped scallions

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 WHITE BEAN STEW WITH BROCCOLI RABE



Spicy White Bean Stew With Broccoli Rabe image

Not quite a fridge clean-out situation, this extremely flexible stew can use up much of what you've got on hand. It's vegetarian by nature, but feel free to start the pot with sausage, slab bacon or leftover ham if you're feeling more omnivorous. If you can't find harissa, use tomato paste and a pinch of red-pepper flakes for spiciness.

Provided by Alison Roman

Categories     weekday, soups and stews, main course

Time 40m

Yield 4 servings

Number Of Ingredients 13

1 large bunch (or 2 small bunches) broccoli rabe or kale, thick stems separated from the leaves
1/4 cup olive oil, plus more for drizzling
4 garlic cloves, thinly sliced
1 medium red or yellow onion, thinly sliced
Kosher salt and black pepper
2 to 3 tablespoons harissa or tomato paste
Red-pepper flakes (optional)
3 (15-ounce) cans large white beans, such as cannellini, butter or great Northern, drained and rinsed
4 cups vegetable or chicken broth
1 preserved lemon, thinly sliced, or 1 lemon, halved, for squeezing
2 ounces feta or other salty cheese, such as queso fresco or pecorino, crumbled
1 cup parsley or cilantro, leaves and tender stems
Fried or medium-boiled eggs, for serving (optional)

Steps:

  • Tear broccoli rabe or kale leaves into bite-size pieces and set aside. Chop the stems into about 1/4-inch pieces; set aside.
  • Heat 1/4 cup olive oil in a large pot over medium heat. Add garlic and onion, and season with salt and pepper. Cook, stirring occasionally, until lightly browned and sizzled at the edges, 4 to 6 minutes.
  • Add harissa (or tomato paste and a pinch of red-pepper flakes), and stir to coat in the oil. Cook until the harissa is a nice brick red color, the sugars start to caramelize and the oil turns a nice vibrant fiery orange color, about 2 minutes.
  • Add beans, and season with salt and pepper. Using a wooden spoon or spatula, crush a few beans to release their creamy interior.
  • Add the broth and reserved stems, and season with salt and pepper. Bring to a simmer and cook until you've reached your desired consistency (less time for a brothier soup, more time for a thicker stew), 15 to 20 minutes.
  • Add broccoli rabe or kale leaves and preserved lemon or lemon juice, and stir to wilt the greens. Season with salt, pepper and more red-pepper flakes if you want it spicier.
  • Serve with feta and parsley, and with eggs, if you like.

SPICY CHICKEN STEW



Spicy Chicken Stew image

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

2 pounds boneless skinless chicken thighs, cut into 1/2-inch pieces
2 teaspoons minced garlic
2 tablespoons olive oil
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes with onions, undrained
1 cup lime-garlic salsa
1 teaspoon ground cumin
1/3 cup minced fresh cilantro
Sour cream, optional

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.

SWEET AND SPICY CHICKEN AND WHITE BEAN STEW



Sweet and Spicy Chicken and White Bean Stew image

Make and share this Sweet and Spicy Chicken and White Bean Stew recipe from Food.com.

Provided by Pinay0618

Categories     Stew

Time 50m

Yield 4 serving(s)

Number Of Ingredients 16

2 tablespoons canola oil
1/2 teaspoon ground cardamom
1/8 teaspoon ground cloves
3 garlic cloves, minced
2 cups finely chopped onions
1/2 teaspoon chili powder
1/4 teaspoon ground turmeric
1/2 teaspoon ground coriander
1 (15 1/2 ounce) can cannellini beans or 1 (15 1/2 ounce) can other white beans, undrained
3/4 lb boneless chicken breast half, cut into bite-sized pieces
1 cup light coconut milk
1/2 cup water
1 tablespoon chopped peeled fresh lemongrass (about 1 stalk)
1 (14 1/2 ounce) can fire-roasted diced tomatoes, undrained
1 (8 ounce) baking potatoes, cut into 1/2-inch cubes
1/4 cup chopped fresh cilantro

Steps:

  • Heat oil in a Dutch oven over medium-high heat. Add cardamom, cloves, and garlic to pan; cook 30 seconds, stirring constantly. Add onion; sauté 8 minutes or until tender. Add chili powder, turmeric, and coriander; cook 30 seconds. Add beans and chicken; stir to coat. Add milk, 1/2 cup water, lemongrass, tomatoes, and potato to pan. Cover, reduce heat, and simmer 30 minutes or until potato is tender. Serve with cilantro.

Nutrition Facts : Calories 499.9, Fat 14.4, SaturatedFat 2.5, Cholesterol 71.5, Sodium 299.9, Carbohydrate 55.2, Fiber 10.9, Sugar 8.2, Protein 39

SPICY CHICKEN AND SWEET POTATO STEW



Spicy Chicken and Sweet Potato Stew image

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

1 teaspoon olive oil
1 onion, chopped
4 cloves garlic, minced
1 pound sweet potato, peeled and cubed
1 orange bell pepper, seeded and cubed
1 pound cooked chicken breast, cubed
1 (28 ounce) can diced tomatoes
2 cups water
1 teaspoon salt
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon cocoa powder
¼ teaspoon ground cinnamon
¼ teaspoon red pepper flakes
1 ½ tablespoons all-purpose flour
2 tablespoons water
1 cup frozen corn
1 (16 ounce) can kidney beans, rinsed and drained
½ cup chopped fresh cilantro

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

SMOKY CHICKEN, BEAN & KALE STEW



Smoky chicken, bean & kale stew image

Enjoy this chicken, bean and kale one-pot for a hearty family stew with a smoky paprika flavour. Serve with some crusty garlic bread to soak up the juices

Provided by Cassie Best

Categories     Dinner

Time 1h35m

Number Of Ingredients 15

1 tbsp olive oil
8 boneless and skinless chicken thighs
80g cubed pancetta or smoky bacon lardons
1 large red onion
4 garlic cloves
2 tsp smoked paprika
2 bay leaves
1 tbsp red wine vinegar
2 x 400g can plum tomatoes
1 tsp caster sugar
1 chicken stock cube
400g can cannellini or butter beans, drained
100g kale, stripped from the stalk and roughly chopped
garlic bread, to serve
drizzle of extra virgin olive oil (optional)

Steps:

  • Heat the oil in a large casserole pan. Tip in the chicken and cook for a few minutes each side until golden brown - do this in batches so you don't overcrowd the pan. Remove the chicken and set aside.
  • Put the pancetta in the pan and cook for 5 mins until starting to crisp. Push to one side and add the onion, cooking until softened, about 8 mins. Stir in the garlic and cook for another 1 min.
  • Add the paprika, bay, vinegar, tomatoes and sugar, then crumble in the stock cube. Add two cans full of water (800ml), season well and return the chicken to the pan. Cover and simmer over a low heat for 30 mins - bubbles should only break the surface now and then.
  • Uncover the pan and cook for another 30 mins until the stew has reduced to a rich broth. The tomatoes should have brokendown by now, but if they're still quite chunky, squash them with the back of a wooden spoon. Use two forks to pull apart the larger chunks of chicken.
  • Stir the beans and kale into the stew, cover with a lid and cook for 5 mins to wilt the kale and heat the beans through. Serve in deep bowls with chunks of garlic bread and a drizzle of good extra virgin olive oil, if you like. To freeze the stew, leave to cool completely, then transfer to a freezerproof container. Will keep for up to three months. Defrost thoroughly, then reheat until piping hot.

Nutrition Facts : Calories 403 calories, Fat 17 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 13 grams sugar, Fiber 8 grams fiber, Protein 36 grams protein, Sodium 1.6 milligram of sodium

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