Spicy Pulled Chicken and Red Bean Stew

  • Level: Easy
  • Total: 50 min
  • Prep: 15 min
  • Cook: 35 min
  • Yield: 6 servings
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Ingredients

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

Directions

  1. 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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