This was a fun and different dish to make for dinner! We served it with some homemade Artisan Bread, but you could also serve it up with some rice. I am a big fan of Paprika, so this stew was right up my alley! It is flavorful, but not spicy. There wasn’t too much leftover after dinner, so it must have been pretty good! Plus, it is pretty healthy to boot! YAY for delicious and healthy family meals.
Ingredients:
- 1lb chicken, cut into bite-sized pieces
- 1/2 lb sausage (I used turkey Kielbasa)
- Juice of a lime
- salt
- freshly ground pepper
- 2 tbsp butter
- 1 onion, finely chopped
- 2-4 garlic cloves, minced
- 1 tbsp Paprika
- 1 tbsp tomato paste
- 5 cups chicken broth
- 2 bay leaves
- 1 can white beans – drained and rinsed
Directions:
Add the butter to a large pot. Once melted, add the chicken and sausage and brown the meat. Season with salt and pepper (or Montreal Steak Seasoning) and lime juice. Remove the chicken and sausage once browned and add in the onion. Saute for 5 minutes or until onions are soft. Add the garlic, paprika, and tomato paste and stir to combine. Add the chicken and sausage back in. Add in the chicken broth and bay leaves. Bring to a boil and then reduce heat to a simmer for 30-40 minutes. Remove some of the liquid into a cup or bowl and mix with flour or cornstarch to make a roux. Add the roux back into the pot and add the beans as well. Cook another 10 minutes until stew has thickened. Remove bay leaves and taste – add salt if needed. Serve with bread or rice!
Ingredients
- 1lb chicken, cut into bite-sized pieces
- 1/2 lb sausage (I used turkey Kielbasa)
- Juice of a lime
- salt
- freshly ground pepper
- 2 tbsp butter
- 1 onion, finely chopped
- 2-4 garlic cloves, minced
- 1 tbsp Paprika
- 1 tbsp tomato paste
- 5 cups chicken broth
- 2 bay leaves
- 1 can white beans - drained and rinsed
Instructions
- Add the butter to a large pot.
- Once melted, add the chicken and sausage and brown the meat.
- Season with salt and pepper (or Montreal Steak Seasoning) and lime juice.
- Remove the chicken and sausage once browned and add in the onion.
- Saute for 5 minutes or until onions are soft.
- Add the garlic, paprika, and tomato paste and stir to combine.
- Add the chicken and sausage back in.
- Add in the chicken broth and bay leaves.
- Bring to a boil and then reduce heat to a simmer for 30-40 minutes.
- Remove some of the liquid into a cup or bowl and mix with flour or cornstarch to make a roux.
- Add the roux back into the pot and add the beans as well.
- Cook another 10 minutes until stew has thickened.
- Remove bay leaves and taste - add salt if needed.
- Serve with bread or rice!
