Place the olive oil in a medium stock pot over medium high heat.
Add the onion and cook, stirring frequently, for about 3 minutes.
Add the celery and carrots and cook for another 3 minutes, stirring frequently.
Add the corn and chicken and cook for about 2 minutes.
Add the cumin, paprika, smoked paprika, chili powder, stock, water, salt, and pepper. Stir well.
Reduce the heat until the soup is simmering.
Cook for about 45 minutes. Stir occasionally.
Serve topped with crumbled tortilla chips.
Place a large skillet over medium high heat.
Add the flour to the skillet and cook, stirring constantly, until it begins to turn a blonde color.
Adjust the heat so that the flour does not brown too quickly. If there is any sign of smoke, remove the pan from the heat and stir the flour to cool. The flour can brown very quickly, so watch closely: never walk away from a roux! Remove the pan from the heat to cool when the flour is the color of milk chocolate (or slightly darker).
Remove the flour to a plate or container and set aside. (The flour may be cooked ahead of time. Allow the flour to cool and store in the pantry tightly sealed until needed.)
Add the olive oil to a large skillet over medium high heat.
When the pan is hot, add the garlic and cook for about 1 minute. Stir frequently.
Add the onions and cook for about 3 minutes, stirring frequently.
Add the celery and peppers and cook for about 2 minutes. Stir frequently.
Add the chicken thighs and cook for about 8 to 10 minutes. Stir occasionally. Be patient with this step, as the vegetables will slowly give up water as they cook and the mixture will become almost soupy before you add any liquid.
Add the cooked flour a little at a time and stir to blend.
Add the water, stock, Worcestershire sauce, Creole seasoning, paprika, salt, and bay leaves.
Stir well and cover partially.
Reduce the heat and simmer for 45 minutes. Stir occasionally.
Add the okra and the gumbo filé and stir.
Cook for about 10 minutes, stirring occasionally.
Serve over brown rice.
Place the olive oil in a large sauce pan over medium heat. Add the red onion and celery and cook, stirring frequently, for about 5 – 7 minutes until the onions begin to soften.
Add the chicken thighs, sage and thyme and cook, stirring frequently, until the chicken is lightly browned – about 5 – 7 minutes.
Add the salt, pepper, chicken stock, water and black eyed peas. Increase the heat to high and when the soup begins to boil reduce the heat to medium or medium-low so that the soup simmers.
Cook for about 40 minutes, stirring occasionally.
When ready to serve, place 2 ounces of spinach in the bottom of a bowl and top with two cups of soup.
Place the flour in a large skillet over medium high heat.
Cook for 10 to 20 minutes. Shake the pan frequently and watch carefully so the flour browns but does not burn.
Set aside.
Place the sausage in a stock pot over medium high heat. Cook, stirring frequently, for about 2 minutes.
Add the chicken thighs and cook for about 5 minutes. Stir frequently.
Add the olive oil to the pan and stir well.
Add the onions, celery and peppers.
Cook for about ten minutes. Stir frequently.
Add the browned flour and stir to blend into the veggies and chicken mixture.
Slowly add the water while stirring continuously.
Add the stock, Worcestershire, gumbo file, thyme, Tabasco, Creole seasoning, chicken, sausage, and bay leaves.
Stir well and cover partially.
Reduce the heat and simmer for 2 1/2 hours. Stir about every 30 minutes.
Serve over brown rice.
Preheat the oven to 325°F.
Place the onions, carrots, chicken thighs, white beans, vegetable stock, water, wine, cinnamon, cumin, paprika, red pepper flakes, coriander, and salt in a medium stock pot and cover.
Place the pot in the oven.
Cook for 1 hour, stirring occasionally.
After the first hour, uncover and cook for 30 more minutes, then add the olives and stir.
Cook for 15 more minutes and add the raisins. Stir.
Cook for 15 more minutes.
Serve.
Place the olive oil in a large sauce pan over medium high heat. Add the garlic and cook, stirring frequently, for about 2 minutes.
Add the diced onion and cook for about 3 – 5 minutes until the onions have softened slightly. Add the chicken thighs and brown them lightly.
Add the water, chili powder, cumin, salt, pepper, cinnamon and black beans. Stir.
When the chili begins to boil reduce the heat to medium or low so that the chili will simmer. Cook for about 40 minutes, stirring occasionally.
Serve topped with 1/2 ounce shredded cheese and 1 Tablespoon sour cream per serving and sprinkle the cilantro over the top.
Preheat the oven to 325°F.
Place the red pepper and the poblanos in the oven and roast for 20 to 25 minutes until the skin is slightly charred.
Remove and place in a paper bag to cool.
While the peppers are roasting, place 1 teaspoon of the oil in a large sauce pan or small soup pot over medium high heat and add the chicken thighs.
Cook until well browned and remove to a bowl.
Place the corn kernels in the pan and cook until slightly browned.
Remove to the bowl with the chicken.
Add the second teaspoon of oil to the pot and then the diced onion.
Cook for about 5 minutes stirring frequently.
Add the black beans, vegetable stock, salt, pepper, cumin, chili powder and paprika to the pot and stir.
Reduce the heat to medium low and simmer for about 20 to 25 minutes until the beans are slightly soft.
Remove one cup of the bean and onion mixture and put aside with the corn and chicken.
Using a blender or stick blender, puree the remaining black beans and onions until smooth.
Return to the pot with the chicken, corn, and reserved black beans, and reduce the heat to low.
While the stew is simmering, remove the skin and seeds from the peppers (discarding the skin and seeds) and dice the flesh into 1/2-inch pieces.
When ready to serve, mix in the peppers and place a dollop of sour cream onto each serving. Serve over Brown Rice or with Baked Tortilla Chips.
Place the olive oil in a large stockpot over medium heat.
Add the chicken thighs and cook for about 5 minutes until browned. Remove to a plate.
Add the onion and cook for about 5 minutes. Stir frequently.
Add the celery and pepper and cook for about 3 minutes. Stir frequently.
Add the chicken back to the pot with the beans, ketchup, preserves, vinegar, Worcestershire, chili powder, paprika, mustard, salt, and water.
Stir and set the heat to simmer and cook for at least 45 minutes. Stir occasionally.
Add water 1/4 cup at a time as needed to keep the chili from getting too thick.
Serve.
