By utilizing leftover cooked chicken and a packaged dirty rice mix, this comforting and hearty stew is on the table in just 40 minutes!
- 2 tablespoons olive oil
- 1 red bell pepper, seeds removed and thinly sliced
- 1 cup sliced celery (about 2 stalks)
- 3/4 cup chopped yellow onion
- 2 teaspoons minced fresh garlic
- 1 (14-ounce) can diced tomatoes (undrained)
- 6 cups chicken broth
- 3 cups fully cooked shredded chicken
- 1 (15.5-ounce) can dark red kidney beans, rinsed and drained
- 1 (8-ounce) package New Orleans Style Dirty Rice Mix (I used Zatarain’s)
- 1/2 teaspoon kosher salt
- 1 teaspoon freshly cracked black pepper
- 2 tablespoons chopped fresh parsley, for garnish (optional)
- Heat olive oil in a large soup pot or dutch oven over medium high heat. Add red bell pepper, celery, onion and garlic. Cook, stirring constantly for 3 minutes.
- Add tomatoes with juice and chicken broth. Stir to combine and bring to a boil.
- Add cooked chicken, kidney beans, contents from rice package, salt and pepper. Stir to combine. Reduce heat to maintain a gentle simmer. Cover and cook for 20-25 minutes or until rice is cooked and tender.
- Sprinkle with fresh chopped parsley, if desired.
- Category: Soup
- Method: Boil
- Cuisine: American
Keywords: cajun chicken stew, cajun chicken stew recipe