Spicy Pulled Chicken And Red Bean Stew
Serves: 5
Dallas Effertz
1 January 1970
Based on User reviews:
48
Spice
52
Sweetness
52
Sourness
42
mins
Prep time (avg)
5
Difficulty
Ingredients:
4 tbsps
Olive Oil1 tsp
Red Pepper Flake3 tbsps
Garlic (minced)3 ribs
Celery (finely diced)1 cup
All-Purpose Flour1 cup
Molasse1 tsp
Ground Cumin1 tbsp
Salt1 tbsp
Cracked Black Pepper3 tbsps
Scallions (chopped)Directions:
1
In a large Dutch oven or soup pot over medium-high heat, add the oil
2
Stir in the red pepper flakes and garlic and cook until the garlic begins to brown, about 1 to 2 minutes
3
Add the sausage and cook until slightly browned, about 2 to 3 minutes
4
Stir in the onion, celery, and jalapenos
5
Cook until the vegetables soften, about 1 to 2 minutes, then add the flour and cook, stirring frequently, to form a roux
6
Whisk in the stock, molasses, bay leaves and cumin
7
Bring to a simmer and cook for 7 to 8 minutes
8
Stir in the beans, chicken, salt, and pepper
9
Cook until the chicken is warmed through and the stew has thickened, about 5 to 7 minutes
10
Transfer the stew to a large serving bowl and garnish with scallions
11
Serve