Cowboy Chicken & Bean Stew
Hearty and wholesome this stew recipe has a great smoky flavor and enough protein to keep you full while camping or when you’re just craving something warm and packed full of goodness.
From The Spice & Tea Exchange
1 tsp. Southwest Spice Blend
1 Tbsp. Paprika – Smoked Hot
1 Tbsp. Mexican Oregano
From the Grocer
1 Tbsp. olive oil
1 large onion, chopped
6 slices of bacon, chopped
8 chicken portions, thighs or drumsticks (skin removed)
2 400g cans chopped tomatoes
1 cup distilled water
1 cup barbecue sauce
Salt and pepper
2 15.5 oz cans pinto beans
½ cup grated cheddar cheese
Tortilla chips, optional
HEAT olive oil in a large Dutch oven with a lid. Add the onion and bacon, and cook over medium heat for 15 minutes, until the onion is soft, and the bacon is crisp. Push to the side of the pan, increase the heat and add chicken portions.
COOK for a few minutes until the meat is nicely browned but not cooked through.
ADD Southwest Spice Blend, Paprika – Smoked Hot, tomatoes, water, barbecue sauce, Mexican – Oregano, salt and pepper (to taste).
COVER with lid, lower the heat to a gentle simmer and cook for 45 minutes, stirring occasionally.
CHECK that the chicken is tender, if not, cover again and cook for 15 more minutes.
ADD the beans and simmer, uncovered, for 20 minutes until the sauce thickens.
SERVE in bowls topped with grated cheddar and tortilla chips, if desired.
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