Cajun Chicken Stew
This hearty Cajun Chicken Stew uses pre-cooked shredded chicken, canned beans, and a packaged dirty rice mix for a quick and easy dinner!
Servings 6
Ingredients
- 2 tablespoons olive oil
- 1 red bell pepper cored, seeded, and thinly sliced
- 1 cup sliced celery about 2 stalks
- ¾ cup chopped yellow onion
- 2 teaspoons minced fresh garlic
- 1 (14.5 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
- ½ teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons chopped fresh parsley optional garnish
Instructions
- Heat olive oil in a 5 to 6 quart Dutch oven or soup pot over medium high heat. Add red bell pepper, celery, and onion. Cook, stirring frequently, for 3 minutes, or until vegetables are softened. Add garlic and cook until fragrant (about 30 seconds), stirring constantly.
- 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 to 25 minutes or until rice is cooked and tender.
- Sprinkle with fresh chopped parsley when serving, if desired.
Notes
- Storage: Once cooled, store in an airtight container in the fridge for up to 3 to 4 days. The rice will absorb some of the broth when stored, so add a few splashes of chicken broth when reheating.
- This recipe yields approximately 11 ½ cups.