Merle Haggard’s Rainbow Stew Recipe Analysis
Name: Merle Haggard’s Rainbow Stew
Cook Time: 1 hour 10 minutes
Prep Time: 20 minutes
Total Time: 1 hour 30 minutes
Description: A vibrant stew inspired by the legendary Merle Haggard, combining a mix of meats, beans, and colorful vegetables for a hearty and flavorful meal. Ideal for potlucks or weeknight dinners, with a spicy kick and easy preparation on the stove top.
Recipe Category: Stew
Keywords: Chicken, Pork, Poultry, Beans, Vegetable, Meat, Kid Friendly, Potluck, Spicy, Weeknight, Stove Top, < 4 Hours, Easy
Nutritional Information (Per Serving):
- Calories: 447.6
- Fat Content: 26.9g
- Saturated Fat Content: 6.5g
- Cholesterol Content: 73.7mg
- Sodium Content: 906.3mg
- Carbohydrate Content: 24.4g
- Fiber Content: 7.1g
- Sugar Content: 3.9g
- Protein Content: 27.1g
Servings: 8
Recipe Ingredients:
- 1 chorizo sausage
- 5 andouille sausage links
- 1 tbsp canola oil
- 3 boneless, skinless chicken breasts
- 3 cups chicken broth
- 1/2 cup water
- 1/2 cup all-purpose flour
- 1/2 red bell pepper, chopped
- 1/2 yellow bell pepper, chopped
- 1/2 green bell pepper, chopped
- 1 purple onion, chopped
- 1 carrot, chopped
- 1 celery stalk, chopped
- 1 garlic clove, minced
- 1/2 cup jicama, diced
- 2 tbsp parsley, chopped
- 1 bay leaf
- 1 tsp summer savory
- 1 green onion, chopped
- 1 can (15 oz) dark red kidney beans, drained and rinsed
Recipe Instructions:
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Brown Sausage: In a Dutch oven, heat 2 tbsp of canola oil over medium heat. Brown the chorizo and andouille sausages until cooked through. Remove and set aside.
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Cook Chicken: Add the chicken breasts to the same pan and cook until golden brown on both sides. Remove the chicken from the pan and drain any excess oil.
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Prepare Liquid Base: Return the cooked sausage to the Dutch oven. Add chicken broth and water. Bring to a boil, then reduce heat and simmer until chicken is tender, about 20-25 minutes.
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Prepare Vegetable Mixture: Meanwhile, in a separate skillet, heat the remaining canola oil over medium heat. Stir in the flour and cook briefly, stirring constantly, until the mixture turns golden brown.
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Add Vegetables: Add the chopped red, yellow, and green bell peppers, purple onion, carrot, celery, garlic, jicama, and parsley to the skillet with the flour mixture. Cook for about 10 minutes, stirring frequently, until the vegetables are softened.
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Combine Ingredients: Transfer the vegetable mixture to the Dutch oven with the cooked meats and liquid. Stir in the drained kidney beans. Add the bay leaf and summer savory. Bring the mixture to a boil.
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Simmer the Stew: Reduce heat and simmer the stew, uncovered, for about 45 minutes, stirring occasionally, until flavors are well combined and stew has thickened slightly.
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Season and Serve: Season the stew to taste with salt, black pepper, and red pepper sauce. Stir in the chopped green onion. Let the stew stand for about 10 minutes before serving.
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Serve: Serve Merle Haggard’s Rainbow Stew over cooked rice or with crusty bread for a complete meal.
Recipe Notes:
- Spicy Note: Adjust the spiciness by varying the amount of red pepper sauce added.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave before serving.
This recipe for Merle Haggard’s Rainbow Stew celebrates a blend of meats, vegetables, and spices, offering a robust and satisfying dish that’s perfect for gatherings or a cozy family dinner. With its colorful array of ingredients and straightforward cooking method, it captures the essence of hearty comfort food infused with a touch of spice and a lot of flavor.
