Easy Chicken Stewed Louisiana Style (Print version)

Tender chicken in a savory tomato-based Creole stew with the holy trinity of vegetables.

# Ingredient List:

→ 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 seasoned chicken pieces and brown on all sides for 5 to 7 minutes until golden. Remove chicken and set aside on a plate.
03 - In the same pot, add diced onion, green bell pepper, and celery. Cook for 5 minutes, stirring occasionally, until vegetables begin to soften and release their aromas.
04 - Stir in minced garlic and cook for 1 minute, stirring constantly to prevent burning, until fragrant.
05 - Add smoked paprika, cayenne pepper, dried thyme, 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 over medium heat.
07 - Cover pot with a tight-fitting lid. Reduce heat to low and simmer for 35 to 40 minutes until chicken is cooked through and tender, reaching an internal temperature of 165°F.
08 - Taste the stew and adjust salt, black pepper, or hot sauce as needed to achieve desired flavor balance.
09 - Remove and discard bay leaf. Ladle hot chicken stew over cooked white rice. Garnish generously with chopped fresh parsley and serve immediately.

# Expert Advice:

01 -
  • The chicken becomes so tender it practically falls apart at the touch of a fork
  • One pot means minimal cleanup and maximum flavor development
  • This stew tastes even better the next day making it perfect meal prep
02 -
  • Pat the chicken completely dry before seasoning or it will steam instead of developing that beautiful brown crust
  • Do not rush the browning step those caramelized bits are what make the sauce taste restaurant quality
  • Let the stew rest for 10 minutes off the heat before serving the flavors need a moment to fully marry
03 -
  • Make this the day before you plan to serve it and reheat gently the flavors intensify overnight
  • Keep a bottle of hot sauce on the table so guests can adjust their own heat level

Return