Southern Chicken Stew
This delicious Southern Chicken Stew Recipe comes from Cajun country. Homemade comfort food at it's best, this delicious thick stew will have your tummy happy in no time.
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Equipment
Ingredients
- 1 (4 Pound) Each Whole Chicken cut into pieces
- 1 Tablespoon Creole Seasoning
- ¾ Cup Canola Oil
- 1 Cup All Purpose Flour
- 1 Each Yellow Onion diced
- 1 Rib Celery diced
- 1 Each Green Bell Pepper diced
- 3 Cloves Garlic Minced
- 6 Cups Chicken Broth
- ½ Pound Baby Carrots
- 4 Each Red Potatoes quartered
Instructions
- Cut up and season the chicken with the Creole Seasoning1 (4 Pound) Each Whole Chicken, 1 Tablespoon Creole Seasoning
- In a large Cast Iron Pot (or Dutch Oven) over medium-high heat add ¼ Cup of canola oil. Add the seasoned chicken and sear on both sides. Remove and set to the side.¾ Cup Canola Oil
- Add remaining canola oil to the pot along with the flour. Stir well and cook until a dark chocolate color. Stir continuously so not to burn. Scrape the bottom of any chicken residues.1 Cup All Purpose Flour
- Dice the onion, bell pepper and celery and once the roux (oil and flour) has reached the right color add to the pot.1 Each Yellow Onion, 1 Rib Celery, 1 Each Green Bell Pepper
- Cook until translucent. (about 4-5 minutes)
- Add the garlic and cook another 2 minutes.3 Cloves Garlic
- Add the chicken broth and stir well to combine.6 Cups Chicken Broth
- Bring the broth to a boil then turn down the heat to simmer, covered, for 1 hour.
- Add the chicken pieces back to the broth, along with the potatoes and carrots. Stir well and cover again. Simmer for another hour on low.½ Pound Baby Carrots, 4 Each Red Potatoes
- Serve over a bed of rice, or mashed potatoes.
Storage Instructions
Once the Chicken Stew has cooled completely store in an airtight container in the refrigerator for up to four days. These chicken recipes do freeze well. Store in a resealable freezer safe bag and make sure to mark it with the date. Freeze for up to 3 months.Notes
If the chicken stew has not thickened to your preference, the best way to thicken at the end is to add a little instant mashed potato. This works great, thickens well and adds to the flavor as there are already potatoes in the dish.
If there is too much grease for you (from the chicken skin), allow the chicken stew to cool a few minutes then skim the top.
You can use chicken breasts or chicken thighs if you prefer.
Short on time? Check out this Cajun Chicken and Sausage Pasta recipe, It can be made in 30 minutes!
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Nutrition
Serving: 1g | Calories: 450kcal | Carbohydrates: 47g | Protein: 15g | Fat: 23g | Saturated Fat: 2g | Polyunsaturated Fat: 20g | Cholesterol: 12mg | Sodium: 826mg | Fiber: 5g | Sugar: 5g
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