A few years ago my sister made a spicy black bean chicken dish and I distinctly remember inviting myself over every time she made it 🙂 It was delicious and the memory of the savory spices and tender chicken really inspired me in the kitchen last week. I’ll start by saying this, I apologize for the amount of ingredients this stew calls for but it’s so worth it and the levels of flavor you will create are absolutely out of this world! After making this Spicy Black Bean Chicken & Shrimp Stew you will instantly achieve chef status and you’ll know it because everyone who tastes your stew will be begging for seconds!
Making your Spicy Black Bean Chicken & Shrimp Stew
Rule number 1, don’t let the word stew or the ingredients list intimidate you. This recipe is E-A-S-Y! Rule number 2, season the way you like. I have listed my ingredients below but I encourage to trust your pallet and play with some of your favorite savory spices. Rule 3, you will want to use chicken thighs for the stew because of the tenderness and flavor chicken thighs hold.
Season the chicken thighs in salt & pepper then brown them in oil and butter on both sides, in a large dutch oven. I used duck fat for my oil base; you can used whatever cooking oil you prefer. You will want to use unsalted butter as well for flavor. Once your chicken thighs are finished browning, remove them from the pot and set aside. Cook the onions, peppers, and garlic in the same oil and butter until tender.
Add in your creole seasoning, crushed red pepper, cumin, black beans, diced tomatoes, and tomato paste. Stir everything together and cook for 5-7 minutes. You want the tomatoes to cook down before adding the chicken. At this step, I like to add a pinch of baking soda to help reduce the acidity of the tomatoes. My grandmother taught me that trick and it works every time!
Add the chicken thighs back to the pot and pour the hot pepper sauce (I used good ole’ Franks Red Hot), chicken broth, and Worcestershire sauce. Add the cinnamon and the bay leaf, then give the stew a good stir. Bring to a boil and then reduce the heat to low and let simmer for 45 -50 minutes, covered.
Check your stew and you might want to shred or pull the chicken a part, if needed. Remove the bay leaf and add your chopped shrimp and simmer uncovered for another 5 minutes. If you’re not into shrimp, don’t add it or swap it out for another favorite. Smoked sausage would be great!
You now have Spicy Black Bean Chicken & Shrimp Stew. If after reading the ingredients you think the stew might be too spicy for you, adjust the measurements to your liking. This recipe is similar to my Chicken shrimp & smoked sausage gumbo, so if you’re not into spicy food be sure the check that one out.Print
A rich and hearty chicken and shrimp stew in a tomato based broth.
- 6 boneless and skinless chicken thighs
- Salt and pepper
- 2 tablespoons vegetable oil
- 2 tablespoons unsalted butter
- 1 large onion, diced
- 1 sweet red pepper, diced
- 1 teaspoon garlic, minced
- 1 tablespoon creole seasoning
- 1 tablespoon crushed red pepper
- 1/2 teaspoon ground cumin
- 2–15.5 oz cans black beans, rinsed
- 2–14.5 oz cans fire roasted diced tomatoes
- 4 tablespoons tomato paste
- 1 tablespoon hot pepper sauce
- 4 cups chicken broth
- 1/4 cup Worcestershire sauce
- 1/2 teaspoon ground cinnamon
- 1 bay leaf
- 1/2 pound shrimp, deveined and chopped in small pieces
- Clean the chicken thighs and remove any excess fat. Season with salt and pepper, set aside.
- Add the oil and butter to a heavy bottomed pot, over medium heat.Once the oil and butter are hot, add in the chicken thighs and brown on both sides. 6-9 minutes or until the chicken is nice and golden on both sides.Remove the chicken from the pot and place on paper towels, sit aside.
- Add the onions, peppers, and garlic to the pot and saute in the oil and butter until tender, stirring occasionally. 3-5 minutes. Mix in the creole seasoning, crushed red pepper, and cumin. Add in the black beans, diced tomatoes, and tomato paste and stir everything together. Cook for 5-7 minutes. Add the chicken thighs back into the pot.
- Pour in the hot pepper sauce, chicken broth, and Worcestershire sauce. Add cinnamon and bay leaf, stir.
- Bring the stew to a boil and then reduce the heat to low and let simmer for 45-50 minutes, covered.
- Remove the bay leaf, add in the shrimp, and simmer for another 5 minutes, uncovered.
- Serve with your favorite toasted bread or rice.
Keywords: chicken and shrimp stew