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This colorful stew named for American country singer, Merle Haggard's song "Rainbow Stew", is loaded with sausage, chicken, beans, and fresh vegetables.
serves/makes:
ready in:
1-2 hrs
2 reviews
ingredients
5 tablespoons canola oil, divided
1 pound kielbasa, chorizo or andouille sausage, cut into 1/2-inch cubes
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
3 cups chicken broth
3 tablespoons all-purpose flour
1/2 cup chopped red bell peppers
1/2 cup chopped yellow bell peppers
1/2 cup chopped green bell peppers
1/2 cup chopped purple onion
1 cup peeled and diced carrots
1/2 cup chopped celery
2 cloves garlic, minced
1 cup peeled and cubed jicama
2 tablespoons chopped parsley or cilantro
1 can (16 ounce size) dark red kidney beans, rinsed and drained
1 bay leaf, crumbled
1 teaspoon summer savory, crumbled
5 teaspoons cayenne pepper
salt and pepper, to taste
1/2 cup chopped green onions
directions
Heat 2 tablespoons of the oil in a Dutch oven over medium heat. Add the sausage and cook, stirring frequently, until browned. Remove with a slotted spoon and set aside.
Add the chicken to the pan and cook, stirring frequently, until browned. Remove the chicken with a slotted spoon and add to the sausage. Drain the oil from the pan and return the chicken and sausage to the pan.
Add the broth and bring it to a simmer. Let cook until the chicken is cooked through.
In a large skillet over medium heat, combine the flour and remaining oil and cook, stirring constantly, until smooth. Stir in the bell peppers, onion, carrots, celery, garlic, jicama, and parsley. Cook, stirring frequently, for 10 minutes.
Transfer the vegetable mixture to the Dutch oven. Add the kidney beans, bay leaf, savory, and cayenne. Bring to a boil then reduce the heat to a simmer. Let cook, uncovered, for 45 minutes, stirring frequently.
Season to taste with salt and pepper. Add the green onions and mix well. Serve over rice.
recipe tips
Use fresh vegetables for the best results. You can use frozen or canned in a pinch but they won't need as long to cook so they should be added towards the end of the cooking time.
Cut all your vegetables into similar sizes for even cooking.
If you want a smokier flavor, consider using smoked paprika or a smoky hot sauce.
Be cautious with the amount of cayenne pepper; adjust it as desired. The dish isn't overly spicy but it does have a little kick.
To enhance the flavor, try adding a splash of white wine to the vegetable saute.
Let the stew rest for a few minutes off the heat before serving; this allows the flavors to meld together better.
Garnishing with fresh herbs like parsley or cilantro just before serving adds splash of flavor and color.
Serve the stew with a side of crusty bread or over a bed of rice for a hearty meal.
Remember to remove the bay leaf before serving.
If you have leftovers, the stew tastes even better the next day after the flavors have had more time to develop. Store leftovers in a covered container in the refrigerator for up to 3 days.
common recipe questions
Can I substitute other types of sausage in this recipe?
Yes, any flavorful sausage like kielbasa, chorizo, or andouille can be used interchangeably based on your tastes or availability.
Is it possible to make this stew with chicken thighs instead of breasts?
Chicken thighs can be a great alternative, providing more flavor due to their higher fat content.
How can I thicken the stew if it's too thin?
To thicken the stew, you can mix a little more flour with water to form a paste and stir it into the stew, letting it simmer for a few more minutes.
Can this stew be made in a slow cooker?
Yes, after browning the meat and sauteing the vegetables, you can transfer everything to a slow cooker and cook on low for 4-6 hours or high for 2-3 hours.
Is jicama necessary for this recipe?
Jicama has its own unique crunch and flavor, you can omit it or substitute it with another crunchy vegetable like turnips or water chestnuts.
nutrition data
565 calories, 34 grams fat, 28 grams carbohydrates, 36 grams protein per serving.
more recipes like merle haggard's rainbow stew
SAUSAGE AND BUTTERNUT SQUASH STEW
KIELBASA STEW
SAVORY ITALIAN SAUSAGE STEW
CHICKEN AND KIELBASA
SAUSAGE AND KIDNEY BEAN STEW
ORIGINAL FROGMORE STEW
reviews & comments
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leftyg REVIEW:
August 10, 2016Very flavorful and satisfying. Although, I agree with the reviewer who stated that the recipe calls for too much hot pepper powder. I like spicy foods very much, but this had me sweating after about eight bites. But I still had seconds because it tasted so good!And yes, a nice, colorful presentation.
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Texas Beaches REVIEW:
June 24, 2015This was very good. However, 5 tsp of red pepper flakes is about 4 tsps too much. I used one and it was spicy, but you could tell it has an excellent flavor. I did not add beans, so next time I will up the veggies to one cup, and add more chicken & sausage. I also did not add jicama, and used about 5 cups of broth. I will be making this a lot in the future. It is a beautiful dish/presentation.
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CDKitchen Staff Reply:
The recipe calls for ground red chile peppers, not red pepper flakes (the flakes usually contain seeds which are a lot hotter)
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