Chicken Stew
Course: CajunDifficulty: MediumServings
4 – 6
servingsPrep time
30
minutesCooking time
1
hourIngredients
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
Directions
- 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.
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