Spicy Chicken and Black Bean Stew

 Let's enjoy some spicy stew today, shall we? 

 This is a favorite winter time mug that I bought at Kroger several years ago, along with the matching plates. 

yield: 5-6 bowlsAuthor: Kittyprint recipe

Spicy Chicken and Black Bean Stew

This is a quick recipe that I clipped from the newspaper, and was submitted by Melissa D'Arabian, and adapted by me. It looks like a long list of ingredients, but it's ready to eat in no time.

INGREDIENTS:

• 1 tablespoon olive oil
• 1 small onion, chopped
• 1 stalk celery, chopped
• 2 medium carrots, peeled and chopped
• 3 cloves garlic, minced
• 2 tablespoons chipotles in adobo sauce, finely chopped (or tomato paste and some chilipowder, if less spice is desired)
• 2 cups low-sodium chicken broth
• 1 and 1/2 cups hot water
• 1-15 oz. can black beans, drained and rinsed
• 1 cup frozen corn, thawed, or 1 can or corn, drained
• 2 cups shredded cooked chicken
•  make a slurry of about 1/2 cup cold water and 2-3 tablespoons of cornstarch
• 2 tablespoons lime juice
• salt and pepper
• avocodo, cilantro, grated cheese, and lime wedges, for garnishing

INSTRUCTIONS:

1. In a large heavy pot over medium-high heat, heat the oil. Add the onion, celery, and carrots and cook about five minutes, until they start getting tender.
2. Add the garlic and chipotles, then stir for about 1 minute.
3. Add the stock, water, beans, corn, and chicken and bring to a simmer. Add the water/cornstarch slurry and stir. Reduce the heat to medium-low and simmer for 10 minutes.
4. Stir in the lime juice and season with salt and pepper, if needed.
5. Ladle into serving bowls, and garnish with avocado, chopped cilantro, shredded cheese, and lime wedges.
6. NOTE: Leftover chipotles can be spooned out onto a waxed paper lined cookie sheet, in individual clumps, with a little sauce, and then frozen. When frozen, store the chipotles in freezer proof bags. Use when needed, when a little heat is desired.

http://www.kittyskozykitchen.com/2017/01/spicy-chicken-and-black-bean-stew.html

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I am sharing this with these lovely parties:

Tuesday Cuppa Tea 

Teacup Tuesday 

Cooking and Crafting with J & J  

Share Your Cup

Full Plate

Foodie Friday

Tea in the Garden
Dishing It! & Digging It!

Monday Social

Miz Helen's Cabbage and Sausage Stew

Miz Helen from Miz Helen's Country Cottage is always fixing up something comforting in her kitchen.  I made her Cabbage and Sausage Stew and am sharing it here for those of you that love cooked cabbage.  I hope you'll try this heartwarming stew and visit Miz Helen and tell her that I said "hi"!

1 1/4 pound Polish Kielbasa Sausage, Sliced (I used 2 -13 ounce packages of Turkey Kielbasa)

2 pounds unpeeled Red Potatoes,  medium chopped

2 medium size onions,  medium chopped

3 carrots chopped

7 to 8 cups cabbage chopped (this was about 3/4 of a large cabbage)

5 to 6 cups chicken broth (I used 5 cups) 2 cloves garlic chopped

1 teaspoon thyme

2 tablespoons parsley chopped

1 teaspoon nutmeg (I used freshly grated nutmeg and didn't measure)

dash Cayenne pepper

Salt and Pepper to taste

In a hot dutch oven brown the sausage in the oil and remove it from the pot.

Brown the vegetables in the sausage oil then add the sausage back into the pot.

Add the garlic, thyme, parsley, nutmeg, Cayenne, salt and pepper and mix well.

Add the Chicken Broth and mix well. Bring the stew to a boil and then cover, and reduce the heat to low and cook on low for 45 minutes or until the potatoes are beginning to break up.  (I actually put the pot in a low oven (200 degrees) and cooked it all afternoon).

To serve, I added a couple of dashes of hot sauce.

I am sharing this with:

Make It Pretty Monday 

Share Your Cup

Full Plate

Foodie Friday

Weekend Potluck

 

Spring Irish Stew with Roasted Cabbage Wedges

I usually make a traditional Guinness Irish Stew for St. Patrick's Day.  However, in my new Cuisine magazine that I received for my birthday (Yea!!!),  they had this recipe.  It sounded delicious & I thought I'd give it a try. Oh my, was it ever "flavorful", as my dear hubby said.  It's such a quick stew, but the depth of flavors is incredible.  If you'd like to try a new version of Irish Stew, you might want to try this recipe out.  Happy St. Patrick's Day... Slainte'!!!

1 lb. ground lamb (Cuisine suggested ground beef,
        if lamb isn't "your cup of tea")
2 cups sliced carrots
1 & 1/2 cups frozen pearl onions, thawed
12 oz. purple potatoes, halved (I used Honey Gold)
2 T. tomato paste
2 T. each minced garlic & fresh rosemary
1 cup dark beer, such as Guinness
4 cups low sodium beef broth
1 T. each Worcestershire sauce and Dijon
       mustard
Minced zest & juice of 1 small lemon
salt & pepper to taste
chopped fresh parsley

Saute' lamb (I used ground beef) in a Dutch oven until browned.  Stir the meat less if you want larger chunks.  Remove the meat from pot to a  paper-towel lined plate.

Add carrots, onions (I used 1 onion, chopped as I couldn't find frozen pearl onions), and potatoes to drippings in pot and saute' 5 minutes.  Stir in tomato paste, garlic and rosemary; cook until paste darkens, about 2 minutes.  Stir in flour, coating vegetables, and cook 1 minute.

Deglaze pot with beer, then stir in broth, Worcestershire and Dijon; bring to a boil and cook until vegetables are fork- tender, about 15 minutes.  Stir meat back into stew and season with zest, lemon juice, salt and pepper.  Garnish each serving with parsley.

Cuisine states that it makes 6 servings, but I think it only makes 4-5. 

Roasted Cabbage Wedges (perfect with the stew)
 Have this roasting while you make the stew

1/2 head green cabbage
3 T. olive oil
1/2 t. whole mustard seeds, crushed
Salt & pepper

Preheat oven to 425 degrees.  Line a baking sheet with foil.

Cut cabbage into 6 wedges, leaving the core intact.  Transfer wedges to prepared baking sheet.  Drizzle about 1/2 T. over each wedge, then sprinkle with mustard seeds; season with salt & pepper.

Roast cabbage until edges begin to brown & it is fork tender, about 25 minutes.

I am sharing this with:

Mix It Up Monday!
On the Menu Monday
Table Top Tuesday
Your Cozy Home Party
Rock 'n Share Party
Full Plate Thursday
Thriving on Thursdays
Kathleen's 4th St. Patrick's Day Blog Crawl
Foodie Friday                                                                      
Link & Greet Party
Seasonal Sundays
Scrumptious Sunday
Recipe of the Week