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Spicy Chicken and Navy Bean Stew

Posted Feb 21 2009 11:40pm

img_1391

This stew definitely has a kick in it - if you’re not partial to spicy foods, decrease the cayenne to 1/2 teaspoon.  This is a great one-pot, family dinner recipe, and can easily be heated as leftovers for the next day.  Serve with some whole-wheat French bread or rice.

Spicy Chicken and Navy Bean Stew

Serves 6, 2 drumsticks each

1 tsp cayenne pepper

1/2 tsp paprika

1/4 tsp Chinese five-spice powder

1 tsp black pepper

1 Tbsp sugar

1 cup flour

1/2 tsp salt

1 tsp freshly cracked black pepper

12 chicken drumsticks

2 Tbsp olive oil, divided

6 cloves garlic, crushed and roughly chopped

1/2 yellow onion, sliced

1 14.5-oz can of diced tomatoes, with liquid

2 1/2 cups water

1 Tbsp soy sauce

2 tsp sugar

1 16-oz can navy beans, drained and rinsed

1/2 cup sliced green onions

Special equipment: 12-14″ frying pan, 6 quart soup/stock pot

1.  In a small bowl, combine the cayenne, paprika, five-spice, pepper, and sugar.  Set aside.

2.  On a large plate, combine the flour, salt, and pepper and black pepper.  Take 1 tsp of the cayenne pepper mix and add the the flour mixture.  Coat the drumsticks lightly with the flour mixture and set aside.  Discard leftover flour mixture.

2.  Heat 1 Tbsp olive oil in a frying pan over high heat.  Place 6 chicken drumsticks in the pan, and cook for 5-6 minutes.  Flip the drumsticks over, and fry for another 4-5 minutes, until each side is lightly browned.  Repeat with the other 6 drumsticks, adding an additional teaspoon of olive oil if necessary.

3.  In a large soup pot over high heat, add the rest of the olive oil.  Add the garlic and onion, sautee for about 2-3 minutes until softened.  Add the chicken, the rest of the spice mix, tomatoes with liquid, water, soy sauce, and sugar.  Bring to a boil, and reduce the heat to medium.  Allow the stew to simmer on medium heat with the lid off, about 20 minutes.  After 20 minutes, reduce the heat to low and add the navy beans and green onion.  Allow to simmer for another 5-10 minutes.

Serves 6, 2 drumsticks each with sauce.

img_1391

This stew definitely has a kick in it - if you’re not partial to spicy foods, decrease the cayenne to 1/2 teaspoon.  This is a great one-pot, family dinner recipe, and can easily be heated as leftovers for the next day.  Serve with some whole-wheat French bread or rice.

Spicy Chicken and Navy Bean Stew

Serves 6, 2 drumsticks each

1 tsp cayenne pepper

1/2 tsp paprika

1/4 tsp Chinese five-spice powder

1 tsp black pepper

1 Tbsp sugar

1 cup flour

1/2 tsp salt

1 tsp freshly cracked black pepper

12 chicken drumsticks

2 Tbsp olive oil, divided

6 cloves garlic, crushed and roughly chopped

1/2 yellow onion, sliced

1 14.5-oz can of diced tomatoes, with liquid

2 1/2 cups water

1 Tbsp soy sauce

2 tsp sugar

1 16-oz can navy beans, drained and rinsed

1/2 cup sliced green onions

Special equipment: 12-14″ frying pan, 6 quart soup/stock pot

1.  In a small bowl, combine the cayenne, paprika, five-spice, pepper, and sugar.  Set aside.

2.  On a large plate, combine the flour, salt, and pepper and black pepper.  Take 1 tsp of the cayenne pepper mix and add the the flour mixture.  Coat the drumsticks lightly with the flour mixture and set aside.  Discard leftover flour mixture.

2.  Heat 1 Tbsp olive oil in a frying pan over high heat.  Place 6 chicken drumsticks in the pan, and cook for 5-6 minutes.  Flip the drumsticks over, and fry for another 4-5 minutes, until each side is lightly browned.  Repeat with the other 6 drumsticks, adding an additional teaspoon of olive oil if necessary.

3.  In a large soup pot over high heat, add the rest of the olive oil.  Add the garlic and onion, sautee for about 2-3 minutes until softened.  Add the chicken, the rest of the spice mix, tomatoes with liquid, water, soy sauce, and sugar.  Bring to a boil, and reduce the heat to medium.  Allow the stew to simmer on medium heat with the lid off, about 20 minutes.  After 20 minutes, reduce the heat to low and add the navy beans and green onion.  Allow to simmer for another 5-10 minutes.

Serves 6, 2 drumsticks each with sauce.

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