Southwestern Chicken Stew
Perfect for dinner on a Fall evening at home, this stew features two forms of chicken, with just enough spice to create some warmth."I didn't add lemon juice, sausage, or kidney beans. I used what I had available, lentils, carrots, celery, onions, kale, and chicken. It turned out great!" - Tvjacks
Yield: 6 Servings Ready in 45 minutes
favorite of 106 people 77 people want to try
|6 boneless chicken thighs,; trimmed and cut into 1-2 inch pieces|
|12 oz.andouille chicken sausage,; sliced|
|1 yellow onion,; chopped|
|2 carrots,; sliced|
|1 garlic clove,; minced|
|6 cupschicken broth|
|1 Tb.Mexican oregano|
|1 canwhite kidney beans,; drained|
|8 large kale leaves,; chopped|
|1 Tb.lemon juice|
|1/8 tsp.red pepper flakes|
Southwestern Chicken Stew Preparation
1. Season chicken thighs with coarse salt and pepper flakes. Heat stew pot to high on stove. Add oil and brown chicken thighs, turning as needed. Add sausage, onion, carrots, and garlic. Stir occasionally and cook until onions begin to soften.
2. Add chicken broth, oregano, and kidney beans. Bring to a boil. Reduce heat and let simmer for 30 minutes.
3. Add kale and lemon juice, and salt to taste. Simmer for at least 15 minutes more.
This is one of the recipes that call for our cast iron pot. Serve with fresh bread.
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