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Merle Haggard's Rainbow Stew
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This colorful stew named for American country singer, Merle Haggard's song "Rainbow Stew", is loaded with sausage, chicken, beans, and fresh vegetables.
serves/makes:
ready in:
1-2 hrs
1-2 hrs
2 reviews
ingredients
5 tablespoons canola oil, divided
1 pound kielbasa, chorizo or andouille sausage, cut into 1/2-inch cubes
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
3 cups chicken broth
3 tablespoons all-purpose flour
1/2 cup chopped red bell peppers
1/2 cup chopped yellow bell peppers
1/2 cup chopped green bell peppers
1/2 cup chopped purple onion
1 cup peeled and diced carrots
1/2 cup chopped celery
2 cloves garlic, minced
1 cup peeled and cubed jicama
2 tablespoons chopped parsley or cilantro
1 can (16 ounce size) dark red kidney beans, rinsed and drained
1 bay leaf, crumbled
1 teaspoon summer savory, crumbled
5 teaspoons cayenne pepper
salt and pepper, to taste
1/2 cup chopped green onions
directions
Heat 2 tablespoons of the oil in a Dutch oven over medium heat. Add the sausage and cook, stirring frequently, until browned. Remove with a slotted spoon and set aside.
Add the chicken to the pan and cook, stirring frequently, until browned. Remove the chicken with a slotted spoon and add to the sausage. Drain the oil from the pan and return the chicken and sausage to the pan.
Add the broth and bring it to a simmer. Let cook until the chicken is cooked through.
In a large skillet over medium heat, combine the flour and remaining oil and cook, stirring constantly, until smooth. Stir in the bell peppers, onion, carrots, celery, garlic, jicama, and parsley. Cook, stirring frequently, for 10 minutes.
Transfer the vegetable mixture to the Dutch oven. Add the kidney beans, bay leaf, savory, and cayenne. Bring to a boil then reduce the heat to a simmer. Let cook, uncovered, for 45 minutes, stirring frequently.
Season to taste with salt and pepper. Add the green onions and mix well. Serve over rice.
recipe tips
Use fresh vegetables for the best results. You can use frozen or canned in a pinch but they won't need as long to cook so they should be added towards the end of the cooking time.
Cut all your vegetables into similar sizes for even cooking.
If you want a smokier flavor, consider using smoked paprika or a smoky hot sauce.
Be cautious with the amount of cayenne pepper; adjust it as desired. The dish isn't overly spicy but it does have a little kick.
To enhance the flavor, try adding a splash of white wine to the vegetable saute.
Let the stew rest for a few minutes off the heat before serving; this allows the flavors to meld together better.
Garnishing with fresh herbs like parsley or cilantro just before serving adds splash of flavor and color.
Serve the stew with a side of crusty bread or over a bed of rice for a hearty meal.
Remember to remove the bay leaf before serving.
If you have leftovers, the stew tastes even better the next day after the flavors have had more time to develop. Store leftovers in a covered container in the refrigerator for up to 3 days.
Try different herbs like thyme or oregano for additional flavor.
If you prefer a thicker stew, increase the amount of flour or let the stew simmer longer to reduce extra liquid.
Add a splash of vinegar or citrus juice before serving to brighten the flavors.
Garnish with fresh herbs like cilantro or parsley for added freshness.
Serve the stew with toppings such as sour cream, avocado, or cheese.
Adjust the seasoning at the end of cooking to enhance flavors based on personal taste preferences.
For a smoky flavor, add a few drops of liquid smoke or use smoked sausage.
Make it a meal by adding grains such as quinoa or couscous directly into the stew.
common recipe questions
Can I substitute other types of sausage in this recipe?
Yes, any flavorful sausage like kielbasa, chorizo, or andouille can be used interchangeably based on your tastes or availability.
Is it possible to make this stew with chicken thighs instead of breasts?
Chicken thighs can be a great alternative, providing more flavor due to their higher fat content.
How can I thicken the stew if it's too thin?
To thicken the stew, you can mix a little more flour with water to form a paste and stir it into the stew, letting it simmer for a few more minutes.
Can this stew be made in a slow cooker?
Yes, after browning the meat and sauteing the vegetables, you can transfer everything to a slow cooker and cook on low for 4-6 hours or high for 2-3 hours.
Is jicama necessary for this recipe?
Jicama has its own unique crunch and flavor, you can omit it or substitute it with another crunchy vegetable like turnips or water chestnuts.
Can I use a different type of sausage?
You can use any type of sausage you prefer, such as Italian sausage, turkey sausage, or even a plant-based meat substitute. Just adjust the cooking time accordingly based on the sausage type.
Can I make this recipe spicier or milder?
You can adjust the spiciness by altering the amount of cayenne pepper used. For a milder version, you can reduce the cayenne or omit it altogether. Conversely, for extra heat, consider adding diced jalapenos or hot sauce.
What can I substitute for jicama?
If you cannot find jicama, you can substitute it with diced potatoes, turnips, or even apples for a slightly sweet crunch. Each substitution will alter the flavor a bit, but they'll still provide a good texture.
How can I serve the stew?
In addition to rice, you can also serve it with crusty bread or cornbread on the side.
How do I store leftovers?
Store the stew in an airtight container in the refrigerator for up to 3-4 days.
Can this stew be frozen?
Yes, it freezes well. Cool the stew completely, then transfer it to freezer-safe containers. It can be frozen for up to 2-3 months.
How do I reheat the stew?
Reheat the stew in a pot over medium heat, stirring occasionally until heated through. You can also microwave it in a microwave-safe bowl, stirring halfway through heating.
Can I use dried beans instead of canned?
Yes, you will need to soak and cook them before adding to the stew.
Can I make a vegetarian or vegan version of this dish?
Substitute the chicken and sausage with plant-based proteins like tofu, tempeh, or textured vegetable protein. Use vegetable broth instead of chicken broth.
What if I do not have a Dutch oven?
If you don't have a Dutch oven, you can use a large, heavy-bottomed pot instead. Just make sure it can handle the amount of ingredients called for.
tools needed
Dutch Oven: For cooking the sausage and chicken, as well as combining all the ingredients for the stew during the simmering process. A large, heavy-bottomed pot can be used as an alternative.
Large Skillet: For cooking the flour and oil for a roux and the vegetables.
Measuring Cups and Spoons: For measuring ingredients such as canola oil, flour, chicken broth, and spices.
Slotted Spoon: For removing the browned sausage and chicken from the Dutch oven.
Cutting Board: For cutting the kielbasa, chicken, vegetables, and herbs.
Chef's Knife: For chopping and dicing the sausage, chicken, vegetables (bell peppers, onion, carrots, celery), and herbs.
Wooden Spoon or Silicone Spatula: For stirring the ingredients in both the Dutch oven and skillet.
Can Opener: For opening the can of kidney beans, if needed.
Grater or Garlic Press (optional): For mincing the garlic, though a knife can also be used if preferred.
nutrition data
565 calories, 34 grams fat, 28 grams carbohydrates, 36 grams protein per serving.
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reviews & comments
August 10, 2016
Very flavorful and satisfying. Although, I agree with the reviewer who stated that the recipe calls for too much hot pepper powder. I like spicy foods very much, but this had me sweating after about eight bites. But I still had seconds because it tasted so good! And yes, a nice, colorful presentation.
June 24, 2015
This was very good. However, 5 tsp of red pepper flakes is about 4 tsps too much. I used one and it was spicy, but you could tell it has an excellent flavor. I did not add beans, so next time I will up the veggies to one cup, and add more chicken & sausage. I also did not add jicama, and used about 5 cups of broth. I will be making this a lot in the future. It is a beautiful dish/presentation.
The recipe calls for ground red chile peppers, not red pepper flakes (the flakes usually contain seeds which are a lot hotter)