Kickin' Chicken Stew

Name: Kickin' Chicken Stew
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4 servings
Cuisine: Southern
Ingredients: 4 Tablespoon Butter; 12 Chicken Breast, Chopped; 4 Large Onion, Chopped; 12 Carrots, Chopped; ¼ Cup Minced Garlic; 14 Cups Chicken Broth; 1/4 Cup Chicken Base; 4 Teaspoon Ground Cumin; 1 Teaspoon Cayenne; 2 (#10 Cans) Lima Beans, Drained & Rinsed; 1 Can Pimientos, Drained; ½ Cup All-Purpose Flour; 2 Cups Milk; 1 Cup Chopped Fresh Parsley

Chef-created by Chef Joel

A hearty, spice-kissed chicken stew simmered with onion, carrots, and garlic in a cumin- and cayenne-seasoned broth, thickened with flour and finished with lima beans, pimientos, and milk.

⏱ Prep 20m🔥 Cook 45m🕒 Total 65m🍽 4 servings

#premium#miz kathi's cotillion recipes#soup

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Ingredients

4 TablespoonButter
12Chicken Breast, Chopped
4Large Onion, Chopped
12Carrots, Chopped
¼ CupMinced Garlic
14 CupsChicken Broth
1/4 CupChicken Base
4 TeaspoonGround Cumin
1 TeaspoonCayenne
2 (#10 Cans)Lima Beans, Drained & Rinsed
1 CanPimientos, Drained
½ CupAll-Purpose Flour
2 CupsMilk
1 CupChopped Fresh Parsley

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Method

1
Melt the butter in a large stockpot or Dutch oven over medium heat.
2
Add the onion, carrots, and garlic, and sauté for 6-8 minutes until the vegetables begin to soften.
3
Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes to cook off the raw flour taste and form a light roux.
4
Gradually whisk in the chicken broth and milk, stirring to smooth out any lumps, then stir in the chicken base, cumin, and cayenne.
5
Add the chopped chicken breast, bring to a gentle boil, then reduce to a simmer and cook for 20-25 minutes, until the chicken is cooked through and the carrots are tender.
6
Stir in the lima beans, pimientos, and parsley, and simmer for 15 more minutes to let the flavors meld and the stew thicken slightly.
7
Taste and adjust salt, cayenne, or cumin as needed.
8
Ladle hot into bowls and serve with cornbread.