Chicken Chorizo Stew
Baby Spinach, Kale, and Chard
A golden roux with lots of vegetables and kidney beans is the backdrop for this southern-style Chicken Chorizo Stew. This gumbo-esque meal is hearty but not thick. Instead of okra and sassafras, it is chock full of baby greens – spinach, kale, and chard. It’s served with steamed brown rice on the side. A splash of vinegary Crystal Louisiana Hot Sauce adds zippy notes and brightens the flavors.
Chicken Chorizo Stew with Baby Greens Recipe
- 1 whole chicken breast
- 2 mexican chorizo sausage links, remove from casing, crumbled
- 3 T. olive oil
- 3 T. flour
- 1 yellow onion, diced
- 1 red bell pepper, diced
- 2 celery stalks, sliced
- 5 garlic cloves, minced
- 5 c. low-sodium chicken broth
- 2 t. dry mustard
- 1 t. smoked paprika
- 1 t. ground cumin
- 3 bay leaves
- 2/3 lb. baby greens such as spinach, kale, and chard
- 1 can kidney beans, rinsed and drained
- salt and pepper to taste
Roast the chicken breast, or buy a pre-cooked breast from the butcher. Shred or dice the chicken and set aside. Cook the chorizo and drain all the fat, then set aside.
Heat olive oil in a large soup pot over medium-high heat. Sprinkle flour over the oil and cook, whisking frequently until the roux becomes a nice golden-brown color. Add onion, bell pepper, and celery. Add a small amount of water as necessary to cook the vegetables until they become soft. Add garlic and cook another two minutes.
Add chicken broth and mustard, paprika, cumin, and bay. Bring to a boil, then immediately turn down the heat and simmer for 20 minutes.
Remove bay leaves. Turn the heat to medium, add baby greens and cook until wilted. Then add chicken breast, chorizo, and kidney beans. Cook until everything is piping hot. Season to taste with salt and pepper.
Love Southern Cooking AND Chorizo?
Try my Shrimp and Grits with Chorizo, recipe here.