BATON ROUGE, LA (WAFB) -
Prep Time: 1½ hours
Yields: 6 servings
Ah comfort food… ain’t it grand? It’s even better when it doesn’t make you “grander.” Just the simple act of using an oil-less roux and removing the fat and salt from your chicken stock lets you be “comfortable” with “comfort food.” For an added healthy twist, serve with brown rice instead of white.
1 (3-pound) fryer chicken, skinned or 6 skinless chicken thighs
4 cups fresh butter beans
¼ cup oil-less roux
3 cups defatted chicken stock, unsalted
1 tbsp oil
1 cup chopped onions
1 cup chopped red bell peppers
½ cup chopped celery
¼ cup minced garlic
salt and black pepper to taste
granulated garlic to taste
½ cup sliced green onions
Dissolve oil-less roux in stock and set aside.
Cut chicken into 8 serving pieces. Rinse, pat dry with paper towels, and set aside.
In a Dutch oven, heat oil over medium-high heat. Add onions, bell peppers, celery, and minced garlic. Sauté 3-5 minutes or until vegetables are wilted.
Add chicken, blend well into vegetable mixture, and cook 5-10 minutes or until chicken is seared. Add chicken stock and roux mixture, blending well into vegetable mixture. Additional stock or water may be necessary to achieve a stew-like consistency.
Add butter beans and season to taste using salt, pepper, and granulated garlic. Bring to a rolling boil, reduce to simmer, and cook 30-45 minutes. Add green onions and adjust seasonings if necessary.
Serve over steamed rice.