Spicy Pulled Chicken and Red Bean Stew

Total Time:
50 min
15 min
35 min

6 servings

  • 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
  • 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.

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