Kielbasa Chicken and Bean Stew

Kielbasa Chicken and Bean Stew is a simple, easy stew recipe in mirepoix as base flavor.

Course Main Course, Stew

Cuisine American

Prep Time 10

Cook Time 40

Total Time 50

Servings

Calories 310kcal

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
½ cup fresh basil leaves chopped (see notes for substitution)
1 tablespoon tomato paste
2 bay leaves
¼ 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
½ cup frozen peas thawed
2 tablespoons olive oil
⅛ teaspoon garlic powder
salt and freshly ground black pepper to taste

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.

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.