Spicy Chicken Sausage And Chickpea Stew Recipes

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MIDDLE EASTERN CHICKEN & CHICKPEA STEW



Middle Eastern Chicken & Chickpea Stew image

This quick, protein-rich chicken stew recipe gets great flavor from cumin, lemon juice and garlic. Make a double batch and freeze it for a quick healthy dinner. Serve the stew with couscous and steamed broccoli.

Provided by EatingWell Test Kitchen

Categories     Healthy Stew Recipes

Time 35m

Number Of Ingredients 12

4 cloves garlic, finely chopped
¾ teaspoon salt, divided
¼ cup lemon juice
1 teaspoon ground cumin
1 teaspoon paprika
½ teaspoon ground pepper
1 pound boneless, skinless chicken breasts, trimmed, cut into 1-inch pieces
1 tablespoon extra-virgin olive oil
1 large yellow onion, chopped
1 14-ounce can no-salt-added diced tomatoes
1 15-ounce can chickpeas, rinsed
¼ cup chopped flat-leaf parsley

Steps:

  • Mash garlic and 1/2 teaspoon salt on a cutting board with the back of a fork until a paste forms. Transfer to a medium bowl and whisk in lemon juice, cumin, paprika and pepper. Add chicken and stir to coat.
  • Heat oil in a large cast-iron skillet over medium-high heat. Add onion and cook, stirring occasionally, until golden brown, 6 to 8 minutes. Using a slotted spoon, transfer the chicken to the pan (reserve the marinade) and cook, stirring occasionally, until opaque on the outside, about 4 minutes. Add tomatoes with their juice, chickpeas, the reserved marinade and the remaining 1/4 teaspoon salt. Reduce heat to medium and cook, stirring occasionally, until the chicken is cooked through, 5 to 7 minutes more. Serve sprinkled with parsley.

Nutrition Facts : Calories 267.2 calories, Carbohydrate 21.5 g, Cholesterol 62.7 mg, Fat 7.9 g, Fiber 5.7 g, Protein 28.2 g, SaturatedFat 1.4 g, Sodium 613.4 mg, Sugar 4.1 g

SPICY CHICKEN STEW



Spicy Chicken Stew image

When you're craving cozy Mexican flavors, try this spicy chicken and chickpea stew. It couldn't be easier to make-just round out the meal with a fresh tossed salad. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 9

2 pounds boneless skinless chicken thighs, cut into 1/2-inch pieces
2 teaspoons minced garlic
2 tablespoons olive oil
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes with onions, undrained
1 cup lime-garlic salsa
1 teaspoon ground cumin
1/3 cup minced fresh cilantro
Sour cream, optional

Steps:

  • In a Dutch oven, cook chicken and garlic in oil for 5 minutes. Stir in the beans, tomatoes, salsa and cumin. Cover and simmer until chicken is no longer pink, about 15 minutes. Stir in cilantro. Top with sour cream if desired.

Nutrition Facts : Calories 359 calories, Fat 17g fat (4g saturated fat), Cholesterol 101mg cholesterol, Sodium 622mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 4g fiber), Protein 31g protein.

CATALAN CHICKPEA AND SAUSAGE STEW



Catalan Chickpea and Sausage Stew image

This slightly picante stew benefits from being made a day or two ahead.

Provided by Food Network

Categories     main-dish

Time 10h15m

Yield 6 servings

Number Of Ingredients 11

1 pound chickpeas, soaked in 2 quarts water for 6 hours or overnight, and drained
1 bay leaf
Salt and freshly ground black pepper
1/2 pound soft Spanish chorizo
2 tablespoons olive oil
1 medium onion, chopped
1 medium green or red pepper, chopped
2 plump garlic cloves, minced
1 28-ounce can chopped tomatoes, lightly drained
1/2 teaspoon dried thyme
1 dried cayenne pepper, or 1/4 to 1/2 teaspoon dried red pepper flakes, to taste

Steps:

  • Combine the drained chickpeas with enough water to cover by 2 inches in a large soup pot or Dutch oven, add the bay leaf, and bring to a boil. Reduce the heat and skim off any foam. Cover and simmer for 1 hour. Add salt to taste (about a tablespoon), and simmer for another hour, until tender. Drain over a bowl and retain 2 cups of the cooking liquid. Set aside.
  • While the beans are cooking, heat a large, heavy casserole over medium-high heat and when it is hot, add the sausages. Brown the sausages on all sides and remove from the heat. Slice and set aside.
  • Add the olive oil to the pan, turn the heat down to medium, and add the onion. Cook, stirring, until it begins to soften, and add the diced pepper. Cook, stirring often, until the onion and pepper are tender, 5 to 10 minutes. Add the garlic, stir together for a minute or two, until fragrant, and stir in the tomatoes, sliced sausage, thyme, and salt and pepper to taste. Cook, stirring often over medium heat for about 10 minutes, until the tomatoes have cooked down slightly. Add the chickpeas, dried cayenne or chili flakes, and the 2 cups of their liquid that you set aside. Bring back to a simmer, stir together, turn the heat to very low, cover and cook gently for 30 minutes to 1 hour, until the beans are very tender and the broth fragrant. Taste, adjust seasonings, and serve.

SPANISH-STYLE CHICKEN AND SAUSAGE



Spanish-Style Chicken and Sausage image

A wonderful recipe passed down for family functions. I make this for just about every event. Perfect along side of bread and salad.

Provided by QueenCampbell

Categories     World Cuisine Recipes     European     Spanish

Time 55m

Yield 6

Number Of Ingredients 13

1 tablespoon olive oil
½ pound sweet Italian sausage, sliced
1 (8 ounce) boneless, skinless chicken breast, cubed
1 medium onion, chopped
1 medium green bell pepper, chopped
2 cubes chicken bouillon
1 ⅔ cups hot water
½ teaspoon salt
½ teaspoon ground thyme
¼ teaspoon garlic powder
1 cup frozen green peas
1 ½ cups instant rice
2 medium tomatoes, diced

Steps:

  • Heat oil in a large skillet over medium heat. Stir in sausage, and brown well, about 5 minutes. Remove, and drain fat. Stir chicken, onion, and green pepper into skillet, and cook 5 minutes.
  • Meanwhile, in a small bowl, stir bouillon cubes into hot water to dissolve. Stir in salt, thyme, and garlic powder. Pour into skillet.
  • Stir peas into skillet, and bring to a boil. Cover, reduce heat to medium low, and simmer about 5 minutes. Stir in rice and tomatoes; cover, remove from heat, and let stand 5 minutes.

Nutrition Facts : Calories 281.4 calories, Carbohydrate 29.2 g, Cholesterol 34.6 mg, Fat 10.7 g, Fiber 2.7 g, Protein 16.5 g, SaturatedFat 3.1 g, Sodium 944.6 mg, Sugar 4.5 g

CHICKEN AND SAUSAGE STEW



Chicken and Sausage Stew image

I enjoy cooking for family and friends, but I don't want to break the bank. That's why I frequently rely on delicious one-pot meals like this.-Ernest Foster, Climax, New York

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 10 servings.

Number Of Ingredients 12

1 broiler/fryer chicken (3 to 4 pounds)
2 quarts water
2 pounds hot Italian sausage links
6 bacon strips
2 garlic cloves, minced
1 tablespoon minced fresh parsley
1 teaspoon dried oregano
1 can (16 ounces) crushed tomatoes
1 can (8 ounces) tomato sauce
8 ounces elbow macaroni, cooked and drained
Salt and pepper to taste
Additional minced fresh parsley, optional

Steps:

  • Place the chicken and water in a Dutch oven; bring to a boil. Skim fat. Reduce heat; cover and simmer 30-45 minutes or until chicken is tender. Meanwhile, puncture skins of sausages; place in a small saucepan and cover with water. Bring to a boil; cook for 20 to 30 minutes or until no longer pink. Drain. In a large skillet, brown sausages on all sides. Cool and cut into bite-sized pieces; set aside. , In small skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings. Crumble bacon and set aside. In the drippings, saute garlic until tender., Remove chicken from Dutch oven; cool. Drain broth; skim fat. Reserve 5 cups broth. Remove chicken from bones; cut into bite-sized pieces. , Pour reserved chicken broth into the Dutch oven. Add the chicken, sausage, bacon, garlic, parsley and oregano. Bring to a boil. Reduce heat; cover and simmer for 10 to 15 minutes. Stir in the tomatoes, tomato sauce, macaroni, salt and pepper; simmer 10 minutes longer or until heated through. If desired, sprinkle with additional parsley.

Nutrition Facts : Calories 531 calories, Fat 33g fat (10g saturated fat), Cholesterol 118mg cholesterol, Sodium 912mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 2g fiber), Protein 36g protein.

SAUSAGE AND CHICKEN STEW



Sausage and Chicken Stew image

Delicious. The original recipe I believe came from Bon Appetit April 1991 but was given to me by a close friend. I played around with it today and came up with this and it turned out very well, we think. It makes a very thick and rich stew/gumbo combination. Very cheesy.

Provided by Nimz_

Categories     Stew

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 22

1 lb smoked sausage, sliced (fully cooked) or 1 lb kielbasa
2 cups cooked chicken, cooked and cut into bite size pieces
1 large onion, sliced
1 green bell pepper, chopped
1 red bell pepper, chopped
6 garlic cloves, chopped
1 cup white wine (I used Chardonnay)
2 cups cubed potatoes
1 (14 ounce) can stewed tomatoes, chopped
1 (14 ounce) can low sodium chicken broth
1 (6 ounce) can tomato paste
1 (6 ounce) can water
1 (10 ounce) package frozen green beans (optional)
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried marjoram
1/2-1 teaspoon crushed red pepper flakes
kosher salt & fresh ground pepper
1 cup shredded mozzarella cheese (about 6 oz)
1 cup shredded cheddar cheese (about 6 oz)
1/4 cup grated parmesan cheese
rice (optional)

Steps:

  • Heat a large stock pot over medium to medium high heat.
  • Cook sausage until nice and brown, about 20 minutes.
  • Remove sausage and set aside.
  • Reserve 2 tablespoons fat from pan.
  • Sauté onions until tender.
  • Add bell peppers and garlic and cook until softened.
  • Add wine, turn up heat and boil for 1 minute.
  • Reduce heat to medium.
  • Add potatoes, tomatoes, broth, tomato paste, water, oregano, basil and marjoram and simmer until the potatoes are tender, about 30 minutes.
  • Add sausage and chicken and green beans (if using) and simmer uncover for about 20-30 minutes.
  • Add cheeses and serve over rice if desired.

SPICY CHICKEN SAUSAGE AND CHICKPEA STEW



SPICY CHICKEN SAUSAGE AND CHICKPEA STEW image

Categories     Soup/Stew     Bean

Yield 4-8 people

Number Of Ingredients 10

2 tablespoons olive oil
1 medium onion, diced (about 2 cups)
1 pound spicy Italian chicken sausage
-- Kosher salt and ground black pepper, to taste
3 (15-ounce) cans chickpeas
1 (15-ounce) can diced tomatoes
4 cups low-sodium chicken broth
2 teaspoons minced rosemary + more for garnish (if desired)
1 2- to 3-inch piece Parmesan rind
-- Freshly grated Parmesan cheese, for garnish

Steps:

  • Instructions: In a large, heavy-bottom pot, warm the olive oil over medium heat. Add onions, and cook, stirring, until softened, about 4 minutes. With a spatula, push onions into a pile onto one side of the pot. Remove the sausage meat from its casing, and add the sausage to the pot, breaking it up with a wooden spoon as it browns. Cook for about 3-4 minutes, then stir together with the onions. Season to taste with salt and pepper. Meanwhile, drain and rinse two cans of the chickpeas, and pour the third can, with the bean liquid, into a blender. Puree coarsely. Add the whole and pureed chickpeas to the soup pot, along with the diced tomatoes, chicken broth, rosemary and Parmesan rind. Bring to a boil, then reduce heat to low and simmer, uncovered, for about 30 minutes, until slightly thickened. Remove Parmesan rind. Pour half of the mixture into a freezer-safe container, let cool, then cover and freeze up to 3 months. Season and garnish after thawing and reheating. Season the remaining half with plenty of salt and pepper to taste. Garnish with grated Parmesan cheese and minced rosemary, if desired, and serve hot.

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