Spicy Pulled Chicken And Red Bean Stew Recipes
SPICY CHICKEN WITH RED BEAN STEW
Learn to prepare this because you will definitely hear the call of this spicy chicken and stew dish, especially in cold weather. It is a warming and nutritious comfort dish which you can make by combining hot and spicy chicken with creamy red beans and sweet corn. All enhanced with acidic tomatoes and lime. Serve with a pan-fried tortilla.
Provided by Andrei Gusty
Categories Chicken & turkey, dairy-free, hot & spicy, Main course, Mexican, nut-free
Time 1h20m
Yield 4
Number Of Ingredients 18
Steps:
- 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.
- Add the canned tomatoes. Cook and stir until it bubbles.
- Add the chicken stock and stir it in. Cover with the lid and simmer for 20 minutes.
- Add the sweet corn and red beans and stir them in. Season with lime zest and lime juice. Cook and stir for 30 seconds, then remove from heat and set aside.
- Heat 1 teaspoon of vegetable oil in a skillet over low heat. Cook the tortilla wedges until golden brown.
- Carve the chicken and serve it with a bowl of stew and 5 - 6 tortilla wedges.
Nutrition Facts : Calories 871 calories, Protein 59 grams, Fat 38 grams, Carbohydrate 74 grams
LATIN-INSPIRED SPICY CREAM CHICKEN STEW
My old roommate, who was Latino, gave me this recipe about 8 years ago. Recently I was cleaning out a cookbook and found the recipe tucked away. This is extremely delicious. I don't know what it was called, she just said it was something her mom used to make when she was younger. Depending on how spicy you like it, you omit or ramp up any variety of hot spices you like. This is great served over rice with shredded cheese and sour cream -- or even with corn bread. It is really versatile.
Provided by MSHELLZ2U
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 8h25m
Yield 8
Number Of Ingredients 11
Steps:
- Place the chicken breasts into the bottom of a slow cooker, and pour tomatoes, green salsa, black beans, pinto beans, and corn over the chicken. Sprinkle taco seasoning, cilantro, ground red chile, and cumin over the mixture, and stir to combine. Cover the cooker, set on Low, and cook until chicken is very tender and the mixture has thickened, 8 to 10 hours.
- For soup, leave all liquid in the cooker; for a thicker stew, remove some liquid if desired. Mix 1 or 2 tablespoons of liquid with cream cheese in a bowl, stir until smooth, and mix the cream cheese into the cooker to make a creamy sauce. Continue to cook for 15 minutes, then serve.
Nutrition Facts : Calories 330.8 calories, Carbohydrate 37 g, Cholesterol 61.6 mg, Fat 7.9 g, Fiber 7.7 g, Protein 26 g, SaturatedFat 3.9 g, Sodium 1301.8 mg, Sugar 8.2 g
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