Easy Chicken Stewed Louisiana Style (Printable Version)
Tender chicken in a savory tomato sauce with classic Creole seasonings and vegetables.
# What You'll Need:
→ Chicken
01 - 1.5 lbs bone-in, skinless chicken thighs or drumsticks
02 - 1 tsp salt
03 - 1/2 tsp black pepper
→ Vegetables
04 - 1 large onion, diced
05 - 1 green bell pepper, diced
06 - 2 celery stalks, diced
07 - 3 cloves garlic, minced
08 - 1 (14 oz) can diced tomatoes
→ Seasonings
09 - 1 tsp smoked paprika
10 - 1/2 tsp cayenne pepper
11 - 1 tsp dried thyme
12 - 1 bay leaf
13 - 1 tsp dried oregano
→ Liquids
14 - 2 cups chicken broth
15 - 2 tbsp vegetable oil
16 - 1 tbsp Worcestershire sauce
17 - 1 tsp hot sauce
→ To Serve
18 - Cooked white rice
19 - Fresh parsley, chopped
# How to Make It:
01 - Rub chicken thighs and drumsticks thoroughly with salt and black pepper, coating all surfaces evenly.
02 - Heat vegetable oil in a large Dutch oven over medium-high heat. Add chicken pieces and sear until golden brown on all sides, approximately 5 to 7 minutes. Transfer browned chicken to a plate and set aside.
03 - In the same pot, add diced onion, green bell pepper, and celery. Cook vegetables, stirring occasionally, until softened and fragrant, about 5 minutes.
04 - Stir in minced garlic and cook for 1 minute, stirring constantly to prevent burning and release the garlic's aromatic oils.
05 - Add smoked paprika, cayenne pepper, dried thyme, dried oregano, and bay leaf. Pour in diced tomatoes with their juices and Worcestershire sauce. Stir well to combine all seasonings.
06 - Return browned chicken to the pot. Pour in chicken broth and bring mixture to a gentle simmer, stirring to incorporate all ingredients.
07 - Cover pot with lid, reduce heat to low, and simmer for 35 to 40 minutes. Chicken should be cooked through and tender when pierced with a fork.
08 - Taste stew and adjust seasoning with additional salt, pepper, or hot sauce as desired. Remove and discard bay leaf before serving.
09 - Ladle hot stew over serving plates of cooked white rice. Garnish generously with freshly chopped parsley and serve immediately.
# Expert Tips:
01 -
- It transforms basic ingredients into something that tastes like it simmered all day, even though it's ready in about an hour
- The sauce gets better overnight, making it the gift that keeps on giving for lunch the next day
02 -
- Patting the chicken completely dry before seasoning is what actually helps it brown instead of steam in the pot
- The sauce will look thin at first but thickens beautifully as it simmers and reduces
03 -
- Take the chicken out while you make the sauce base so it doesn't overcook while vegetables soften
- A splash of vinegar right at the end brightens everything and cuts through the richness