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CLINTON KELLY Spicy Chicken and Sausage Stew

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This spicy chicken & sausage stew is easy to make and extra delicious!


1 1/2 pounds chicken thighs (boneless, skinless)
1 pound fresh chorizo (removed from casing)
1 yellow onion (small diced)
3 carrots (small diced)
3 cloves garlic (chopped)
1 cup chicken stock
1 crushed tomatoes (28 ounces)
2 navy beans (drained and rinsed, 14 ounces)
3 sprigs thyme
1 sprig rosemary
1 1/2 teaspoons red pepper
olive oil
kosher salt and freshly ground black pepper (to taste)
1/2 cup panko breadcrumbs
1/3 cup Parmigiano-Reggiano (grated)
1/2 cup parsley, leaves picked and chopped
olive oil

Preheat the oven broiler. Place a heavy bottomed pot over medium-high heat and add 3-4 tablespoons of olive oil.
Season the chicken thighs evenly with Kosher salt and freshly ground black pepper.
Add the thighs to the pan in an even layer. Do not overcrowd the pan. Brown the thighs on each side, about 3-4 minutes, then remove from the pan. Cut into bite size pieces.
Add the chorizo and cook until browned, breaking up with a wooden spoon, about 6-8 minutes.
Add the onion and carrot and season with red chili flakes, Kosher salt and freshly ground black pepper. Cook for 4-5 minutes, or until the onion just begins to softened.
Add the garlic, thyme and rosemary. Cook for one minute longer.
Add the chicken stock and scrape up the bits from the bottom of the pan with a wooden spoon. Once it has reduced by half, add the crushed tomatoes and navy beans.
Return the chicken to the pan and bring up to a simmer. Cook for 40 minutes, or until the thighs are tender and pull apart easily.
Remove the rosemary and thyme sprigs.
In a medium-sized bowl, combine all the toppings with 3 tablespoons of olive oil and mix.
Sprinkle generously over the stew and then place the pot in the oven.
Broil for 2-3 minutes, or until the top is golden. Remove and serve.

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