Spicy Chicken Stew : AKA Get Better Soup

Spicy Chicken Stew

Also Known As : Get Better Soup

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Let me begin by saying that spicy is more the guys thing than my own, and this stew is SPICY  HOT! I fixed it tonight because Mr. Wonderful and I are both fighting off colds and there is nothing better than stew for the spirits and spice so you can breathe again. Also, his parents are both sick with colds so we thought we would bring them some. I had a recipe that was said to be the cure-all soup but it was kind of bland so I built upon the base. So here is the final result.

 

What You Need:

  • 2 TBSP Olive Oil
  • 3 Cloves Garlic (chopped small)
  • 1 small onion (chopped small)
  • 1/4 cup white cooking wine
  • 1 (14 1/2) oz can chopped tomatoes
  • 1 can Tomato Paste
  • 2 Tbsp Sugar
  • 1 Box Chicken Broth
  • 2 Chicken Bullion Cubes
  • 1 Bay Leave
  • 1/4 cup fresh basil leaves (torn)
  • 1/2 tsp Thyme
  • 1/2 tsp Rosemary
  • 1 tsp Red Pepper Flakes
  • 1/4 tsp Paprika
  • 1/2 tsp Coarsley Ground Black Pepper
  • 1 1/2 tsp Kosher Salt
  • 2 chicken breasts
  • 1 Can Pinto Beans
  • 1 Big Can of Allens Mixed Vegetables
  • 5 heads of fresh broccoli

 

Heat the oil in a heavy 5 1/2-quart saucepan over medium heat. Add the garlic and onion. Saute the vegetables until the onion is translucent, about 5 minutes. Add White Cooking Wine and cover. Heat 3 minutes. Season with salt and pepper, to taste. Stir in the tomatoes with their juices, chicken broth, bouillon cubes, basil, tomato paste, bay leaf, rosemary, red pepper flakes, paprika, sugar and thyme. Add the chicken breasts; press to submerge.

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Bring the cooking liquid to a simmer. Reduce the heat to medium-low and simmer gently uncovered until the chicken is almost cooked through, turning the chicken breasts over and stirring the mixture occasionally, about 25 minutes. Remove the chicken breasts and cool for 5 minutes. Discard the bay leaf. Add the beans and veggies to the pot and simmer until the liquid has reduced into a stew consistency, about 10 minutes.

Discard the skin and bones from the chicken breasts. shred or cut the chicken into bite size pieces. Add the chicken meat to the stew. Bring the stew just to a simmer. Allow to simmer on low for 2 and 1/2 hours, stirring occasionally. Season with salt and pepper, to taste.

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Ladle the stew into serving bowls and serve with cheddar biscuits.