Recipes | by The Junkin Chick
Spicy Black Bean, Chicken & Corn Stew…
I love a good hearty stew and I absolutely love one dish meals… This recipe comes from Chickens in the Road. It’s a wonderful blog with down home recipes and everything about living on a farm. You can find it HERE.
The following recipe is from Chickens in the Road…
How to make Spicy Black Bean, Chicken & Corn Stew:
5 cups black beans, cooked
2 cups chicken, cooked and shredded
2 cups fresh or thawed frozen corn kernels
1 cup sliced bell peppers
1 quart canned tomatoes
4 teaspoons chipotle chili powder
2 tablespoons minced dried onions
2 tablespoon crushed red pepper flakes
1 tablespoon seasoned salt
1 teaspoon garlic powder
4 teaspoons lime juice
Put everything in a big pot and heat it up.
Okay, one more thing–you need some liquid to make the stew. I included all the liquid from the quart of tomatoes. I also included a small amount of cooking liquid from the beans, but not much, maybe about a cup. I added about 6 cups of water. This doesn’t have to be exact, just add enough liquid to get to a stew-like consistency. (Chickens in the Road)
After baking my chicken and picking it clean I used the carcass to make chicken stock. Here’s a good tutorial for making chicken stock at the Pioneer Woman Cooks. She used chicken pieces for hers but you can use a chicken carcass as well.
If you’ve never made chicken stock you don’t know what you’re missing. It has such a rich chicken flavor that canned broth just doesn’t have. I used the stock I made instead of water in the stew. This would go so well with a salad and homemade bread. It is very filling and hearty. And if you have the time- please, please make your black beans from dried. They are so much better than canned!!
Let’s eat!!!
