Kielbasa Chicken and Bean Stew is a healthy comfort food with chicken, kielbasa sausage, kidney beans, vegetables, herbs and fire roasted tomatoes.
The mixture of carrots, onion and celery known as mirepoix is the base flavor for this simple yet delicious dish.
This easy stew recipe is packed with healthy nutrients, gluten-free and a one pot dish that is simple to make on busy weeknights.
This Kielbasa Chicken and Bean Stew is a versatile recipe. You can always add your favorite vegetables or make it vegetarian by omitting the chicken, sausage and using vegetable broth.
Kielbasa sausage is one of the ingredients that enhances the flavor of this chicken bean stew and more flavorful after a day. So, I don’t mind having some leftovers.
While simmering, the aromatic scent of fresh basil lingered in my kitchen and it was so inviting.
During normal times, I get just enough celery and carrots at my local grocer even though it is cheaper to get it at Costco or Sams. I hate to see it go to waste.
But to avoid unnecessary errands at this unusual time, I end up buying in bulk which is too much for a small household.
Also, it doesn’t help that I wash them all before storing in my fridge but I don’t feel at ease putting away anything not washed.
However, it is best to wash vegetables when ready to use. They stay fresh longer and not wilted.
Ten months of doing this ritual of washing everything that goes into my fridge, I wonder if I will ever feel comfortable going back to normal. We shall see.
Tips Cooking Kielbasa Chicken and Bean Stew
Aside from being hearty and healthy, this stew recipe is very versatile.
(1) Chicken – When making stew, I prefer to use chicken thighs but the only thing I have is chicken breast. Thighs are moister than breast.
Chicken thighs are more tender, flavorful and great for slow cooking.
If you have leftover chicken rotisserie, roasted chicken or turkey, you can use this in place of raw chicken. No need to brown it when cooking.
(2) Beans – I used kidney beans but you can use your favorite beans like lima, cannellini, black beans or any beans of your preference.
Note: Did you know you can add the liquid in canned beans to thicken the sauce?
Before adding though, I taste the liquid for unwanted aftertaste. This liquid is a mixture of water, salt and the starch from the beans.
If you add it, taste the stew before seasoning with salt.
(3) Kielbasa Sausage – Use other type of sausage if you like. Sausage is super flavorful when added to stew.
(4) Fresh Basil and Thyme – Nothing beats the flavor of fresh organic herbs coming from your own garden.
I used fresh basil from my garden and it was so aromatic and convenient. My thyme plant is taking forever to take off so I end up using ground thyme. Hopefully by spring it will grow lush like my basil, so I can enjoy it.
You can substitute with dried herbs if that’s the only thing available.
Note: Keep in mind that dried flaky herbs or finely ground dried herbs are more potent and concentrated than fresh herbs while finely ground dried herbs are more potent than dried flaky herbs.
With that said, measurements will vary when substituting fresh with dried herbs.
A rule of substitution of FRESH, DRIED AND FINELY GROUND DRIED HERB.
FRESH TO DRIED FLAKY HERB: 1 tablespoon chopped fresh herb to 1 teaspoon dried flaky herb.
FRESH TO FINELY GROUND DRIED HERB: The ratio for fresh herb to finely ground dried herb is 4 to 1 or 1 tablespoon fresh chopped herb equals ¾ teaspoon finely ground dried herb.
DRIED FLAKY HERB TO FINELY GROUND DRIED HERB: The ratio for dried flaky herb to finely ground dried herb is 6 to 1 or 1 teaspoon of dried flaky herb equals ½ teaspoon of finely ground dried herb.
(5) Broth or Chicken Bouillon – Use either or. For every 1 cup of broth substitute 1 bouillon cube or 1 teaspoon powder dissolved in 1 cup (8 oz) of boiling water.
Taste stew and adjust measurements according to you liking – add more water or bouillon.
How to Cook Kielbasa Chicken and Bean Stew
(1) Brown chicken in olive oil over medium heat for about 2 minutes. Remove from skillet and set aside.
(2) Brown kielbasa for 1 ½ minutes then remove from skillet and set aside.
(3) Make the mirepoix. Saute onion for ½ a minute then add garlic and continue to cook for another ½ minute.
(4) Toss-in celery and carrots, cook for about 2 minutes.
(5) Stir-in tomato paste, can of fire roasted tomato with its juice, chicken broth or bouillon, bay leaves, basil and thyme. Simmer for 15 minutes over medium-low or until liquid is reduced and preferred stew consistency is reach.
Note: For ingredient substitution refer to above cooking tips.
(6) Toss-in chicken and kielbasa and continue cooking for 10 minutes.
(7) Add kidney beans with ¼ of bean liquid if you prefer a thicker sauce. Continue cooking for 2 minutes.
(8) Toss-in zucchini, green peas, salt and pepper and cook for 2 minutes.
(9) Turn off heat, remove bay leaves and serve hot.
Try Other Similar Delicious and Easy Stew Recipe
Chicken Afritada
Curry Oxtail Stew Instant Pot
Beef Mechado Recipe
Pork Menudo Recipe
Kielbasa Chicken and Bean Stew
Ingredients
- 1 ½ pounds skin-less chicken breast or chicken thighs cubed
- 1 cup kielbasa sausage sliced thinly
- 1 medium onion chopped
- 2 stalks celery cut into bite-size pieces
- 1 big carrot peeled and cut into bite-size pieces
- 15 ounce can fire roasted chopped tomatoes
- 3 cups chicken broth or 3 teaspoons chicken bouillon powder dissolved in 3 cups hot water
- 1/2 cup fresh basil leaves chopped (see notes for substitution)
- 1 tablespoon tomato paste
- 2 bay leaves
- 1/4 teaspoon finely ground dried thyme (see notes for substitution)
- 1 15- ounce can kidney beans drained or add liquid to thicken sauce (see notes for substitution)
- 1 medium zucchini unpeeled and cut into bite-size pieces
- 1/2 cup frozen peas thawed
- 2 tablespoons olive oil
- 1/8 teaspoon garlic powder
- salt and freshly ground black pepper to taste
Instructions
- Heat olive oil over medium heat and brown chicken for about 2 minutes. Remove from skillet and set aside.
- Add kielbasa and brown for 1 ½ minutes. Remove from skillet and set aside.
- Make the mirepoix. Saute onion for ½ minute then add garlic and continue cooking for another ½ minute.
- Add celery and carrots, cook for about 2 minutes.
- Stir-in tomato paste, can of fire roasted tomato with its juice, chicken broth or bouillon, bay leaves, basil and thyme. Simmer for 15 minutes and reduce heat to medium-low. Cook until liquid is reduced to your preferred stew consistency. Note: For ingredient substitution refer to notes.
- Add chicken and kielbasa and continue cooking for 10 minutes.
- Toss-in kidney beans with ¼ of bean liquid to thicken sauce. Continue cooking for 2 minutes. Note: Add all bean liquid for a thicker sauce.
- Stir-in zucchini, green peas, garlic powder, salt and pepper and cook for another 2 minutes.
- Turn off heat, discard bay leaves and serve hot.
Video
Notes
- Omit chicken, kielbasa and replace chicken broth with vegetable broth to make this a vegetarian stew.
- Store stew in an airtight container and refrigerate for up to 4 days or freeze for 2 months.
- Ratio of substitution for FRESH, DRIED AND FINELY GROUND DRIED HERB.
FRESH TO DRIED FLAKY HERB: 1 tablespoon chopped fresh herb to 1 teaspoon dried flaky herb.
FRESH TO FINELY GROUND DRIED HERB: The ratio for fresh herb to finely ground dried herb is 4 to 1 or 1 tablespoon fresh chopped herb equals ¾ teaspoon finely ground dried herb.
DRIED FLAKY HERB TO FINELY GROUND DRIED HERB: The ratio for dried flaky herb to finely ground dried herb is 6 to 1 or 1 teaspoon of dried flaky herb equals ½ teaspoon of finely ground dried herb.
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