Red Beans and Rice with Stewed Chicken | Comfort Foods

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are often more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is cost-effective for cooking.

chicken broth

🥗Healthier: low-sodium chicken broth

💰Cheaper: vegetable broth

Vegetable broth can be less expensive and lower in sodium.

white rice

🥗Healthier: brown rice

💰Cheaper: jasmine rice

Jasmine rice is often cheaper and has a similar texture.

Clean and trim chicken thighs, rinse and dry them.

Lightly salt the chicken with kosher salt and dry brine in the fridge uncovered.

Render bacon to obtain bacon grease and brown the bacon.

Add chopped yellow onion, red and green bell peppers, and celery to the pot; sauté for 5-7 minutes until softened.

Add minced garlic and sauté for another minute.

Pour in 4 cups of no sodium chicken stock, adding more if needed, and bring to a boil.

Add soaked and drained small red beans, bay leaves, thyme, and smoked pork neck bone to the pot.

Season with a heaping tablespoon of complete seasoning, crushed red pepper, and cracked pepper.

Heat avocado oil in a separate pan and brown the dry brined chicken thighs for about 5-6 minutes per side until deep brown.

Remove excess oil from the pan, keeping the fond, and add the sautéed veggies back in.

Add minced garlic, thyme, and bay leaves to the veggies and sauté for another minute.

Return browned chicken to the pot, adding enough chicken stock to cover halfway, and bring to a boil before reducing to a simmer.

Simmer the beans for about an hour and a half until tender, checking for creaminess.

Taste and adjust seasoning if necessary, adding browning sauce for color if desired.

After about 20 more minutes of reducing, check the thickness of the gravy; it should be thick but not too thick.

Serve the chicken and beans over jasmine rice, optionally garnishing with parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary