Spicy Pulled Chicken and Red Bean Stew (Aaron McCargo, Jr.) |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 6 |
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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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