Chicken Stew

Chicken Stew

Recipe by ronicormierCourse: CajunDifficulty: Medium

4 – 6

Prep time


Cooking time




  • 8 – bonless, skinless chicken thighs (or boneless, skinless chicken breasts. I prefer the thighs than the breast because the thighs are juicier)

  • 1 onion – finely chopped

  • 1 TBLS – red bell pepper finely chopped

  • 1 TBLS – celery finely chopped

  • 1 TSP – minced garlic

  • ½ cup – green onion finely chopped (add to stew when serving)

  • ¼ TSP – salt

  • ¼ TSP – Cajun seasoning

  • ¼ TSP – freshly ground black pepper

  • 2 TBLS – butter

  • 1 TBLS – olive oil

  • 2 TBLS – roux

  • 2 TBLS – cornstarch


  • Sauté seasoned vegetables in butter and olive oil until clear – being careful not to burn.
  • Remove most of the fat from the chicken. Season chicken with 2 – 3 TBLS Cajun seasoning.
  • Place seasoned chicken in a hot cast iron pot that’s been sprayed with non-stick cooking spray. Chicken will stick to bottom of pat as it browns. When the bottom of pot starts to turn brown add ⅓ – ½ cup of water. Continue this method until all chicken is brown.
  • Once chicken is brown – remove from pot and set aside. When cool to the touch – cut into small bite size pieces.
  • Lower burner – add 2 TBLS of roux. When roux starts to stick add ½ cup of water and stir to melt roux. Add more water if necessary. Once roux has melted add chicken back to pot with gravy.
  • Add sauteéd vegetables. Add enough water to cover chicken. Place in 350° oven for 45 minutes.
  • Thicken gravy with 2 TBLS cornstarch (or flour) in 1 cup of water (the gravy must be almost boiling for the cornstarch to thicken properly) – stir right away.
  • After 5 minutes remove from oven and serve over cooked rice. I usually serve peas cooked in roux as a side dish.

No Comments

Leave a Comment