Smoky Red Beans and Rice Stew with Chicken

Name: Smoky Red Beans and Rice Stew with Chicken
Prep time: 20 min
Cook time: 225 min
Total time: 245 min
Yield: 2
Ingredients: 3 lb boneless skinless chicken thighs; 2 cup dry red beans; 1 cup basmati rice; 1 cup cauliflower stems and leaves, chopped; 1 onion, diced; 1 bell pepper, diced; 1 celery stalk; 4 garlic cloves; 8 cup water; 8 tbsp butter; 2 tsp baking soda; 4 bay leaves; 1 tsp liquid smoke; 1 tsp smoked paprika; 1 tsp cayenne pepper; 1 tsp thyme; 2 tsp flaked sea salt; 1 1/4 cup green onions, sliced

Servings2 Portions

Prep Time20 Mins

Cook Time225 Mins

Difficulty

Intermediate

Ingredients

boneless skinless chicken thighs
3 lb
dry red beans
2 cup
basmati rice
1 cup
cauliflower stems and leaves, chopped
1 cup
onion, diced
1
bell pepper, diced
1
celery stalk
1
garlic cloves
4
water
8 cup
butter
8 tbsp
baking soda
2 tsp
bay leaves
4
liquid smoke
1 tsp
smoked paprika
1 tsp
cayenne pepper
1 tsp
thyme
1 tsp
flaked sea salt
2 tsp
green onions, sliced
1 1/4 cup

Step-by-Step Instructions

Heat a large Dutch oven over medium heat. Add the chicken thighs and butter, then cook for 4 to 5 minutes, stirring occasionally, until the chicken starts to brown and some fat has rendered.

Add the garlic, onion, bell pepper, and celery. Cook for 4 to 6 minutes, stirring often, until the vegetables soften and smell fragrant.

Stir in the chopped cauliflower stems and leaves. Cook for 2 minutes so they begin to soften and blend into the base of the stew.

Add the dry red beans and baking soda, stirring well to coat everything evenly. The baking soda helps the beans soften more quickly during the long simmer.